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Little Strawberry Pies

14 INGREDIENTS • 14 STEPS • 45MINS

Little Strawberry Pies

Recipe

3.7

3 ratings
These little strawberry pies are a nice wholesome treat to have around for the kids, or even to serve up for a ready made breakfast. They remind me a little of the Pop Tart type treats.
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These little strawberry pies are a nice wholesome treat to have around for the kids, or even to serve up for a ready made breakfast. They remind me a little of the Pop Tart type treats.
author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com

45MINS

Total Time

$0.79

Cost Per Serving

Ingredients

Servings
10
us / metric
Fruit Filling
Fresh Strawberry
600 g
Fresh Strawberries
All-Purpose Flour
3 Tbsp
All-Purpose Flour
Granulated Sugar
60 g
Granulated Sugar
Pie Crust
Whole Wheat Pastry Flour
300 g
Whole Wheat Pastry Flour
All-Purpose Flour
310 g
All-Purpose Flour
Butter
240 mL
Butter
Salt
1 tsp
Salt
Granulated Sugar
100 g
Granulated Sugar
Milk
120 mL
Milk
Distilled White Vinegar
3 Tbsp
Distilled White Vinegar
Sour Cream
120 g
Sour Cream
Icing
Powdered Confectioners Sugar
110 g
Powdered Confectioners Sugar
Half and Half
2 Tbsp
Half and Half
Vanilla Extract
1 tsp
Vanilla Extract

Nutrition Per Serving

VIEW ALL
Calories
560
Fat
23.4 g
Protein
8.1 g
Carbs
82.2 g
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author_avatar
Where Your Treasure Is
I’m Pam, a career homemaker, and I love encouraging women to be who they were created to be. I love to cook using organic ingredients with a down-home flair.
http://treasureinanearthenvessel.blogspot.com

Cooking Instructions

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step 1
Preheat oven to 375 degrees F (190 degrees C). Chop the Fresh Strawberries (600 g) and place in a mixing bowl. Set aside.
step 1 Preheat oven to 375 degrees F (190 degrees C). Chop the Fresh Strawberries (600 g) and place in a mixing bowl. Set aside.
step 2
Add Milk (120 mL) and Distilled White Vinegar (3 Tbsp) to a bowl. Place in freezer to chill.
step 2 Add Milk (120 mL) and Distilled White Vinegar (3 Tbsp) to a bowl. Place in freezer to chill.
step 3
Measure the dry ingredients: All-Purpose Flour (310 g), Whole Wheat Pastry Flour (300 g), Salt (1 tsp), and Granulated Sugar (100 g) into a bowl and stir well.
step 3 Measure the dry ingredients: All-Purpose Flour (310 g), Whole Wheat Pastry Flour (300 g), Salt (1 tsp), and Granulated Sugar (100 g) into a bowl and stir well.
step 4
Slice the Butter (240 mL) into thin slices, and cut into the flour mixture with a pastry cutter, or use your hands to rub the flour into the butter until it is the consistency of moist sand.
step 4 Slice the Butter (240 mL) into thin slices, and cut into the flour mixture with a pastry cutter, or use your hands to rub the flour into the butter until it is the consistency of moist sand.
step 5
Add the milk mixture, along with the Sour Cream (120 g). Stir until dough clings together. If your flour mixture is still a little dry and crumbly, you may add a little more cold water until it all clings together nicely.
step 5 Add the milk mixture, along with the Sour Cream (120 g). Stir until dough clings together. If your flour mixture is still a little dry and crumbly, you may add a little more cold water until it all clings together nicely.
step 6
I always stir until mixture clings together, but not to over mix or over knead. Pat together and form into a nice ball.
step 6 I always stir until mixture clings together, but not to over mix or over knead. Pat together and form into a nice ball.
step 7
Place on a floured surface and roll out into a rectangular slab about 1/8 of an inch thick. Cut out the circles with a biscuit cutter.
step 7 Place on a floured surface and roll out into a rectangular slab about 1/8 of an inch thick. Cut out the circles with a biscuit cutter.
step 8
Place circles onto cookie sheets; fill each cookie sheet, leaving half of the dough for the top pastry.
step 8 Place circles onto cookie sheets; fill each cookie sheet, leaving half of the dough for the top pastry.
step 9
For the filling, add Granulated Sugar (60 g) and All-Purpose Flour (3 Tbsp) to the sliced strawberries and stir until well mixed.
step 9 For the filling, add Granulated Sugar (60 g) and All-Purpose Flour (3 Tbsp) to the sliced strawberries and stir until well mixed.
step 10
Add a spoonful of the filling to each circle of dough on your cookie sheet.
step 10 Add a spoonful of the filling to each circle of dough on your cookie sheet.
step 11
Top with another pastry circle. Press both sides together with a fork.
step 11 Top with another pastry circle. Press both sides together with a fork.
step 12
Cut a slit in the top of each with a knife, and bake for approximately 25 minutes or until slightly golden, with bubbly center. In the meantime, make the icing.
step 12 Cut a slit in the top of each with a knife, and bake for approximately 25 minutes or until slightly golden, with bubbly center. In the meantime, make the icing.
step 13
Mix together Powdered Confectioners Sugar (110 g), Half and Half (2 Tbsp), and Vanilla Extract (1 tsp) adding more milk if you desire a thinner icing and less if you desire thicker.
step 14
Remove pies from oven, drizzle with icing and serve hot or cold.
step 14 Remove pies from oven, drizzle with icing and serve hot or cold.

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