Meals I Can Make: Mini Star Pies
This Memorial Day, grab your rolling pin and berries and get ready to impress your guests with these Mini Star Pies. Perfect for a small get together, these individual pies come together quickly and are so delicious!
Mini Star Pies
Makes 4 mini pies.
½ cup coconut sugar
1/3 cup flour
2 cups fresh blueberries
2 cups fresh strawberries, sliced
1 tbsp fresh lemon juice
¼ tsp almond extract
½ tsp vanilla extract
3 frozen gluten-free pie shells (we used the brand Wholly Wholesome) or your favorite pie crust
Large mixing bowl
Mini pie pans (we used two 6-inch mini ruffled pie dishes and two 4-inch mini round tart pans for a fun variety of sizes)
Mini star cookie cutters
Let pie shells thaw for about 10 to 15 minutes.
Roll out dough using rolling pin.
Cut dough into circles to fill in your mini pie dishes/pans.
Using a fork, poke holes into the bottom and sides of the pie dough.
Place onto a baking sheet.
Preheat oven to 425 F.
In your mixing bowl, add sugar and flour and stir together.
Mix in blueberries and strawberries.
Add lemon juice, almond extract, and vanilla extract and mix together well.
Scoop filling into your pastry-lined pie dishes/pans.
Add tin foil around the two 6-inch pie crust edges to protect from burning.
Bake in oven for 10 minutes at 425 F.
Reduce oven temperature to 350 F, but don’t take pies out of oven.
Bake for an additional 20-25 minutes at 350 F and then take out the smaller pies if using the 4-inch tart pans. Also, at this time, you can remove the tin foil around the 6-inch pie crust edges.
If you’re using 6-inch pie dishes, these need additional baking time, so keep them in the oven for approximately 15 more minutes or until crust is brown.
Baking times do vary, so please keep an eye on your pies.
For the stars: roll out pie shell dough and use star cookie cutters to make your stars. Place on parchment-lined baking sheet and bake at 350 F for about 18 to 20 minutes or until a golden brown.
Let pies cool. Enjoy!
Photos and recipe by Kara Stout