Miniature Strawberry Pies

Mini Strawberry Pies Recipe

Miniature Strawberry Pies are sure to elicit gasps of delight, and guests will be even happier to learn that they are invited to take more than one. Sample this indulgence alongside other equally precious seasonal gifts, such as unhurried hours of leisure whiled away beneath a canopy of leafy branches.

Miniature Strawberry Pies
Makes 20
  • 2¼ cups all-purpose flour
  • ⅔ cup confectioners’ sugar
  • 1 cup unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 4 cups fresh strawberries, quartered
  • ⅓ cup granulated sugar
  • ⅓ cup tapioca flour
  • 1 teaspoon lemon zest
  • Garnish: sweetened whipped cream, fresh mint leaves
  1. In the work bowl of a food processor, pulse together all-purpose flour and confectioners’ sugar. Add butter and salt, and pulse until mixture is crumbly.
  2. Turn out dough onto a lightly floured surface, and shape dough into a disk. Cover and refrigerate until firm, about 20 minutes.
  3. In a large bowl, stir together strawberries, granulated sugar, tapioca flour, and lemon zest. Let stand for 10 minutes.
  4. Preheat oven to 350°. Spray 20 (2½-inch) mini tart pans with baking spray with flour. Line a rimmed baking sheet with parchment paper.
  5. On a lightly floured surface, roll dough to a ⅛-inch thickness. Using a 3¾-inch round cutter, cut dough and gently press into bottoms and up sides of prepared tart pans. Using a small rolling pin, roll over tops of tartlet pans to trim excess dough. Scoop one heaping tablespoon of strawberry mixture into each prepared tart pan. Place tart pans on prepared baking sheet.
  6. Bake until edges of crusts are golden brown and filling begins to bubble, 40 to 45 minutes. Transfer to a wire rack, and let cool completely before removing tarts from pans. Garnish with sweetened whipped cream and mint leaves, if desired.

For more recipes to sweeten your summer table, see “A Summertime Afternoon Tea” in the July/August 2022 issue, available at

July/August 2022 Issue

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