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Lemon-Strawberry Mini Pies
Lemon-Strawberry Mini Pies

Lemon-Strawberry Mini Pies

1 Hr(s) 20 Min(s) including cooling
40 Min(s) Prep
40 Min(s) Cook
Give everyone an individual treat with these Lemon-Strawberry Mini Pies. Put this recipe for Lemon-Strawberry Mini Pies in your back pocket; you'll want to make this recipe for every occasion, but especially during strawberry season!
What You Need
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8 servings
Original recipe yields 8 servings
2 tsp. flour
1 lb. fresh strawberries, chopped
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts), divided
1 egg yolk
1 tsp. water
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Let's Make It
1
Combine dry gelatin mix and flour in large saucepan. Add strawberries; mix well.
2
Bring to boil, stirring frequently, over medium heat. Continue to cook and stir 5 min. or until strawberry mixture is slightly thickened; cool.
3
Meanwhile, unroll 1 pie crust on lightly floured cutting board; cut into 1/2-inch-wide strips. Weave strips together in lattice design on sheet of parchment paper. Gently roll rolling pin over pie crust strips just enough to stick strips together. Transfer topped parchment sheet to baking sheet. Refrigerate 10 min. or until lattice crust is firm.
4
Unroll remaining pie crust onto cutting board; cut into 8 (4-inch) rounds with biscuit cutter, rerolling scraps as necessary. Press pastry rounds gently onto bottoms and up sides of 8 muffin pan cups generously sprayed with cooking spray.
5
Heat oven to 400ºF.
6
Spoon strawberry mixture evenly into pastry crusts. Cut out 8 (3-inch) rounds from chilled pastry lattice; place over filled pastry cups. Discard lattice trimmings or reserve for another use. (See tip.)
7
Whisk egg yolk and water until blended; brush onto pastry rounds. Discard any remaining egg wash.
8
Bake pies 20 to 25 min. or until crusts are deep golden brown. Cool 15 min. Carefully transfer pies from pan to wire rack.
9
Serve topped with COOL WHIP.
Kitchen Tips
Tip 1
Note
Since the strawberry filling can boil over the sides of the pastry shells as the pies bake, it is important to generously spray the empty muffin cups with cooking spray before lining with pastry rounds as stated in recipe.
Tip 2
How to Use Remaining Pastry Trimmings
Press pastry trimmings into ball, then roll out to 1/4-inch thickness on lightly floured surface. Brush with olive oil; sprinkle lightly with KRAFT Grated Parmesan Cheese, and paprika or ground red pepper (cayenne). Bake in 400°F oven 10 min. or until golden brown. Cool completely. Break into small pieces to serve.
Tip 3
Important Note
For best results, be sure to remove the pies from muffin cups after the 15-min. cooling time as stated in recipe. If not, the fruit juices that bubble up on sides of muffin cups will harden making it difficult to remove the pies intact. For easy cleanup, soak the empty muffin pan in warm soapy water before washing.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 220mg
10%
Total Carbohydrates 28g
10%
Dietary Fiber 1g
4%
Sugars 12g
24%
Protein 2g
4%
Vitamin A
0%
Vitamin C
35%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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