Hey guys! Remember me? I know I pretty much ditched you guys to plan this wedding, but I do still love you! And I will be back in full force in September when I get settled in to married life in Berlin and have time to do all these housewifey things like cooking.
I know it’s a little late for strawberries since I’m pretty sure the season is just over. I actually made these in May or April anyways. Well actually, that’s a lie. My sister made them. You can tell because her crusts always turn out perfect while mine usually turn out like this. Anyway, I thought they were cute so I photographed them. I asked her if there were any more strawberries I could throw in the the photo on the side and she said she had used them all, so she brought me all these twigs instead. Not sure what they are, but whatever.
Anyway, make these pies. They’re awesome.
Mini Strawberry Pies
2 cups flour
1/4 teaspoon salt
13 tablespoons cold salted butter
4-6 tablespoons cold water
1 quart strawberries (4 cups)
1 cup granulated sugar
2 tablespoons corn starch
Combine the flour and salt. Cut the butter into chunks and cut into the flour with a pastry cutter or your fingers until the butter is about pea sized chunks. Add the cold water slowly, just until all moistened.
Stick the dough in the freezer while you prepare the filling. Cut up all the strawberries and place them in a large bowl and toss with the sugar and corn starch.
Roll out the dough. I do it between two large pieces of plastic wrap.
Use a 3-inch and a 4-inch cookie or biscuit cutter to cut the dough into circles. You will need 12 3-inch circles and 12 4-inch circles. Use a sharp knife to cut a slit into each 3-inch circle.
Press the 4-inch circles into the bottoms of a muffin tin. Place a scoop of filling in each one and then place the 3-inch circles on top of each.
Bake at 350ºF for about 1 hour.
Note: While you are making the crust, if it ever starts to seem melty at all, throw it back in the freezer for a few minutes. It should be cold while you are working with it.