Everything is better when you can fit it in your hands, right? At least food. That's why we created these mini strawberry pies. The perfect spring dessert.
Course Dessert
Cuisine Pie
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Resting Time 1 hourhour
Total Time 2 hourshours
Servings 6pies
Author Two Market Girls
Ingredients
1cupall-purpose flour
1/3 cup+ 2 tbspcold vegan butter
1/3cupice water
3cupsfrozen strawberries
3tbspcorn starch
1/2tspvanilla extract
2tbsplime, lemon, and orange juice (each)
1 tbsplime, lemon, and orange zest (each)
1/2cupbrown sugar
Instructions
In a food processor add your flour and vegan butter and pulse until the butter has become crumby. Add in the water and process until your dough comes just together.
Place dough on a piece of clear wrap and form into a ball. Wrap your dough and place in the fridge to chill for about 1 hour.
Once your dough has chilled, roll out on a flour surface to about 1/4 inch thick and line your baking vessel (tart tins or pie dish). Place back in the fridge to cool for about 20 minutes.
Preheat your oven to 350F.
Remove your tarts or pie from the fridge and blind bake. Prick your pastry with a fork. Line each tart/pie with parchment paper and weight it down with pie weights or dried beans. This will help prevent bubbles from forming. Bake for 20-25 min.
While your shells are baking prepare your filling by combining your strawberries, corn starch, vanilla, citrus juices, citrus zests, and brown sugar in a medium saucepan.
Place your saucepan on medium heat and stir until everything has come together and form a strawberry jam-like consistency. This should take about 10 minutes.
Remove your shells from the oven and fill with strawberry filling. Place bake in the oven and bake for 10-15 minutes.