These cute strawberry mini pies are easy to prepare and are perfect to accompany your afternoon tea or they are an ideal dessert after a light lunch.
single pie crust
600 gr strawberries, washed and hulled
80 ml water
100 gr sugar
1½ tablespoons cornstarch
Roll out the pie crust dough and cut into 10 circles, big enough to line your muffin tins.
Line the muffin tin with pie crust and prick with a fork.
Bake the pie crusts in a 250°C oven for 8 minutes or until lightly brown.
Then make the filling. Add the washed and hulled strawberries whole or cut in half to a sauce pan. (Remember to set aside some strawberry for decoration). Add the water to the pan with the berries and heat to simmer. Simmer for 3 minutes.
In a bowl combine the sugar, cornstarch and 3 tablespoons of water. Mix until lumps are gone. Set aside.
Stir the sugar mixture into the simmered berries. Bring to a boil and boil for 1 minute. Be sure to stir constantly.Set aside and let cool.
The last passage is assembling the pies. Once the pie crust are done baking, let cool. Prepare the rest of the strawberries for the pies. Start by slicing the side of the berries off and reserve 10-20 of them for the tops of the mini pies. Dice the rest of the berries and place them into the baked pie shells. Spoon the cooled strawberry glaze over the diced berries, 1 tablespoon per mini pie should be enough. Place the reserved berry slices on top of each mini pie.
Chill for two hours or until the pies are set.
Serve with whipped cream if desired and accompany with a glass of Brachetto d'Acqui DOC Baroni delle Casate.