Mini Strawberry Pie Sugar Cookies


To do justice to my preferred pie, I wanted to create a filling that changed into packed full of sparkling and sweet strawberry taste all married with a glaze that wasn’t stiff or bouncy or runny.  To create this sort of Glaze, I pureed a number of the strawberries with water then delivered them to a saucepan along with sugar and cornstarch to thicken – then I brought a a dash of lemon juice and three tablespoons of Strawberry Jell-O  – just sufficient to infuse the glaze with an oomph of strawberry taste whilst still retaining the flavor sparkling and natural.  Perfection.

these buttery sugar cookie crusts are tender and chewy and amazing clean to make.  virtually cut a package of sugar cookie dough into 12 slices and press them into your muffin tins to bake. Then pile them with sweet, luscious strawberries and you have chewy sugar cookie and glazed strawberries in every soften-in-your-mouth chew.  upload a few mild, airy homemade whipped cream and and strive now not to consume 3, 4, 5…or don’t try at all.


  • 1 16 oz. package Pillsbury refrigerated sugar cookie dough

Strawberry Filling

  • 2 pounds strawberries hulled, halved divided

  • 1/2 cup water

  • 1/3 cup sugar

  • 1 1/2 tablespoons cornstarch

  • 1 Pinch salt

  • 3 tablespoons strawberry gelatin (powdered Jell-O)

  • 2 teaspoons lemon juice

Whipped Cream

  • 1 cup heavy whipping cream

  • 2 tablespoons sugar


Sugar Cookie Pie Crust

  1. notice - Sugar Cookie Pie Crusts may be made first and stored in an hermetic container as soon as cooled (up to 24 hours in advance) or made and cooled right earlier than filling with strawberries.

  2. Preheat oven to 350 degrees F.

  3. Grease a 12-cup muffin tin with nonstick cooking spray with FLOUR or grease and flour your pan. reduce cookie dough into 12 even slices and press into the lowest and about 2/3 up the edges of prepared muffin cups.

  4. Bake for 18-20 mins or till edges are slightly golden. permit cool five mins then gently switch to a twine rack to cool completely (approximately 20 mins). if your mini crusts do not cave inside the center after cooling, then lightly press the insides down with the lowest of a tablespoon.

Strawberry Glaze

  1. upload 1 cup kind of chopped strawberries and half of cup water to a blender and puree till smooth, scraping down facets as wanted.

  2. upload puree to a small saucepan along with cornstarch, sugar and a pinch of salt. prepare dinner over medium excessive heat, stirring constantly, until thickened, being cautious no longer to over-thicken (or your glaze could be extra like Jell-O consistency as soon as cooled). transfer to a big bowl and stir in Jell-O and lemon juice. Cool to room temperature. Set apart.

Strawberry Filling

  1. Slice any extra large strawberry halves into quarters and upload all strawberries to cooled Strawberry Glaze and stir until frivolously coated. Refrigerate for at the least 2-5 hours, as much as 24.

  2. when ready to serve, spoon filling into cooled cookie cups.

Whipped Cream

  1. while ready to serve, location a steel blending bowl and metallic whisk inside the freezer for 10 to 15 minutes. dispose of and add sugar and heavy cream. Whisk over medium high velocity till stiff peaks shape. Dollop mini pies with cream. Serve right now.

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