Heart Shaped Mini Strawberry Pies are delicious little hand pies with homemade strawberry pie filling in a flaky pie crust and a drizzle of lemon icing. Fun, individual pies are perfect for Valentine's Day or summer parties.
If you love strawberry desserts, try Strawberry Pie with Graham Cracker Crust and Strawberry Brownies next!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, you'll get more FREE recipes and tips from my Midwestern kitchen to yours!
By submitting this form, you consent to receive emails from Midwestern HomeLife
Jump to:
This mini strawberry pie recipe is officially one of our favorite desserts. The fresh strawberry pie filling is the right amount of sweet, the flaky crust is a cinch to make, and the lemon drizzle is perfectly puckery. Plus, they kind of remind us of Toaster Strudels.
And the heart shape is SO CUTE!
But one of my favorite things is how easy they are to make ahead. I love to prep a batch, bake a few, then freeze the rest. We can just pop a couple in the oven whenever we're craving freshly baked pie, but don't want to bake a whole pie!
You're Going to Love These
- Strawberry mini pies are the ultimate dessert for outdoor entertaining -- no plates or forks necessary!
- Fresh strawberry pie filling is delicious, and easy to make
- Kids will love to help make these fun little pies.
- Delicious fresh strawberry pie recipe for strawberry season
- Cute heart-shaped hand pies are perfect for Valentine's Day
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Pie dough. I use two 12-inch circles of store-bought pie crust -- it's such a huge time saver. Of course, you can also make homemade pie dough.
Fresh strawberries. Chop the strawberries into small pieces, about ½ inch.
Cornstarch. Cornstarch helps thicken the strawberry filling while the pies bake.
Egg. Beaten egg creates an egg wash to help seal the top and bottom crusts together and give the top crust a shiny, golden brown finish.
Turbinado sugar. A little coarse sugar sprinkled on top of the pies adds a pretty, crunchy finish. You can also use granulated sugar or skip this step.
Heart-shaped cookie cutter. I make these heart-shaped hand pies with the larger scalloped heart-shaped cookie cutter from this set from Wilton. It's about 3 ½ inches high and 4 inches wide.
Variations
Berries. Try different types of fresh fruit or berries. We love these mini blueberry pies!
Jam. Create new flavor combinations with different flavors of jam or preserves like raspberry, cherry, blueberry, or orange marmalade -- or even lemon curd!
Cream cheese. Make strawberry cream pies by placing a little cream cheese in the pie crusts.
How to Make Heart-Shaped Strawberry Hand Pies
Step 1: Stir strawberries, powdered sugar, cornstarch, vanilla extract, and lemon zest together in a large bowl. Set aside.
Step 2: Roll out dough onto a lightly floured surface. Cut each dough round into 12 mini pie crusts (24 in all) with a 3-4 inch heart-shaped cookie cutter (or any shape). Use a rolling pin to re-roll dough as necessary.
Step 3: Arrange 12 pie dough cutouts onto baking sheets lined with parchment paper or silicone baking mats. Spread strawberry jam on each one.
Step 4: Use a slotted spoon to place 2 tablespoons of filling on each crust, avoiding any liquid. Brush the edges of each crust with beaten egg.
Step 5: Place dough on top, gently press crusts down to seal the edges. Crimp edges with a fork. Cut slits on top crust to vent. Brush tops with egg wash and sprinkle with sugar.
Step 6: Bake in preheated oven at 425 for 15-20 minutes or until golden brown. Cool on wire rack while you make the glaze.
Step 7: Stir powdered sugar and lemon juice in small bowl until it reaches your desired consistency. Drizzle glaze on top of the pies.
Step 8: Serve and enjoy! Delicious as-is or served warm with vanilla ice cream.
Expert Tips
- The strawberry filling will give off liquid while you cut out the pie crusts. Use a slotted spoon to drain off the liquid before adding the filling to the pies.
- Go ahead and make more lemon icing if you want to completely cover, instead of drizzle, the strawberry mini pies with icing.
- Cut the strawberries into small pieces so they will better fill the heart-shaped pie dough.
FAQs
Yes. Strawberry mini hand pies can be frozen baked or unbaked for 2-3 months.
For baked, cool completely, do not glaze, and thaw in refrigerator.
For unbaked, prepare completely -- with egg wash and sugar -- and freeze. Bake from frozen, adding a few minutes on to baking time, if needed.
Of course! Instead of heart-shaped strawberry mini pies, you can make them round or square or star-shaped for the 4th of July!
I find mini strawberry pies stay freshest when stored in the refrigerator.
More Delicious Recipes
💌Let's Stay in Touch
Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!
📖 Recipe
Heart-Shaped Mini Strawberry Pies
Ingredients
Mini Strawberry Pies
- 1 ½ cups fresh strawberries cut into ½" pieces
- 2 tablespoons powdered sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 tablespoons strawberry jam
- 2 store-bought pie dough rounds
- 1 beaten egg
- turbinado sugar or granulated sugar for sprinkling on top of the pies
Lemon Glaze
- ⅔ cup powdered sugar
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 425. Prepare 2 baking sheets with parchment paper or silicone baking mats.
- Stir together strawberries, powdered sugar, cornstarch, vanilla, and lemon zest. Set aside.
- Roll out pie dough onto a lightly floured surface. Cut each dough round into 12 pieces (24 in all) using a 3-4 inch heart-shaped cookie cutter. Re-roll dough as necessary.
- Arrange 12 pieces of dough onto baking sheets. Spread ½ teaspoon of strawberry jam on each piece of dough. With a slotted spoon, place about 2 tablespoons of strawberry filling onto each crust, avoiding any liquid.
- Brush beaten egg around edges of each crust. Place dough on top, pressing to seal the edges. Crimp edges with fork and cut slits on top to vent. Brush tops with beaten egg and sprinkle with sugar. Bake 15-20 minutes or until golden brown. Cool on wire rack.
- Stir ⅔ cup powdered sugar and 1 to 2 tablespoons fresh lemon juice until it reaches your desired drizzling consistency. Place a sheet pan under baking rack to catch drips. Use spoon to drizzle tops of the pies with glaze.
Notes
- The strawberry filling will give off liquid while you cut out the pie crusts. Use a slotted spoon to drain off the liquid before adding the filling to the pies.
- Go ahead and make more lemon icing if you want to completely cover, instead of drizzle, the strawberry mini pies with icing.
Leave a Reply