Whip up these easy mini pies for your next holiday party. Your guests will love
1 box Pillsbury™ Refrigerated Pie Crusts (2 crustsper
box), softened as directed on box
2 pounds strawberries, hulled and divided
1/3 cup pure maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla extract
Zest from 1 lemon
Whipped cream, for topping
Cinnamon sugar, for topping
Small cookies made from leftover crust for serving (if desired)
Heat oven to 350 degrees F. Grease four 8-ounce wide-mouth canning jars with
Unroll your pie crusts and lay them on a clean surface. Use a knife to cut out
four 6-inch circles. Carefully press the dough into the bottom of the jars and up
Place a piece of parchment paper in each jar to cover the dough. Add pie weights
or dried beans on top of the parchment and bake for 10-12 minutes or until the crust
is golden brown.
Let cool completely before removing the parchment paper and pie weights.
Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla
to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes. Use a fork to
mash the strawberries. Remove from the heat and allow to cool 5 minutes.
Divide the remaining pound of strawberries among the 4 pie-crust-filled jars.
Drizzle the strawberry sauce evenly over the strawberries. Cover and place in the
fridge for 2 hours OR serve warm.
If desired, serve with a dollop of whipped cream and a mini pie-crust cookie
dusted with cinnamon sugar.