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Strawberry Mini Pies
Food & Drink
2 tablespoons raw honey
½ tablespoon fresh lemon juice
½ tablespoon tapioca starch* (or arrowroot starch)
10-12 medium fresh strawberries
1 pie dough
1 egg, beaten
2 tablespoons Turbinado sugar, optional
Yogurt whipped cream for serving
· 24-cup mini muffin pan
· Round cookie cutter set
· Pastry brush
Preheat the oven to 375°F (190°C). Spray mini muffin pan with a cooking spray.
In a small bowl, combine honey, lemon juice and tapioca starch.
Cut the strawberries into small cubes.
Combine the strawberries with honey mixture in medium bowl. Set aside.
On a lightly floured surface, roll out the pie dough into 1/8-inch thin disk.
Using 3-inch cookie round cutter, cut out 20 circles.
Gather the scrapes and roll out thin disk.
Now, using 2-inch round cookie cutter, cut out 20 circles.
Mold 3-inch pie crusts into mini muffin cups.
Fill each pie with 1 teaspoon of strawberries.
Brush on beaten egg around the pie crust edges and place 2-inch pie circles.
Using a fork, press the edges of the pie together.
Brush the top of each pie with beaten egg.
Make a small slit on each pie and sprinkle some turbinado sugar, if desired.
Bake for 15-18 minutes, or until golden brown.
Serve the pies with whipped cream. Store in fridge, covered, for up to 3 days.