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    Home » Recipes » Desserts

    Published: Apr 5, 2020 · Modified: Feb 23, 2025 by Mélanie · This post may contain affiliate links · 3 Comments

    Cutest Mini Strawberry Pies

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    Mini strawberry pies made with a buttery shortbread crust, filled with almond cream and some piped pastry cream topped with fresh strawberries. This is the perfect dessert to satisfy someone's sweet tooth.

    Honest disclaimer: There are quite a few steps to make this recipe and you'll learn a lot!

    The crust, the almond cream, and the pastry cream. I will walk you through all the steps and explain them all. If you want to learn a few baking techniques, this is your opportunity.

    top view of strawberry pies in blue and white plates. one pie has one piece broken and it is in the spoon. some strawberries are spaced.

    How To Make These Cute Strawberry Pies

    I love love love to teach and inspire on my blog which is the main reason I created it. Hopefully, this will get people back in the kitchen and baking their own dessert.

    Because a picture speaks a thousand words, I have taken process shots for each step to help you and not feel intimidated.

    The pastry crust is one of the recipes I know by heart and you should too.

    white bowl with butter, small ramekins on the side with flour and egg. rolling pin on the side.
    bowl with creamy mixture in the middle of a well of flour, rolling pin on the side.
    Ball of pie crust in sling wrap being held in a one hand, rolling pin on the side.

    I made a whole post about my homemade pie crust, this is a reliable recipe to make your own fruit tart. There are a lot of details and step-by-step if you need more guidance than the recipe card at the end of this post.

    Once your crust is ready and resting in the fridge, you need to make your pastry cream.

    How To Make The Pastry Cream?

    This is my foolproof pastry cream. Prepare and measure all your ingredients.

    mise en place with milk in a pan, vanilla bean, egg yolks.
    white bowl with sugar and 3 egg yolks.
    mise en place with milk in a pan, a yellow mix in a bowl.
    yellow mix being poured in a pan with milk.
    hand stirring milk in a pan another hand pouring a powder. with a red tea towel on the side.
    cream coating a spatula and a finger touching the spatula.

    The steps: In a pot, bring the milk with the scrapped vanilla to a boil. Meanwhile, in a bowl, whisk together the egg yolks and the sugar until it whitens.

    Remove the milk from the stove and using a strainer pour the milk over the egg yolk/sugar mixture while stirring. Keep on stirring until it's fully incorporated.

    How to thicken the pastry cream? Add the cornstarch and stir well so there are no lumps. Now, put back the pot with the mixed ingredients on the stove on low heat and keep stirring until your cream starts thickening. Referring to my last picture above, the cream should coat the spatula.

    Note #1: If you don't have a vanilla bean, use vanilla extract or any other flavour of your choice.
    Note #2: After adding the cornstarch, don't let the milk boil again. Keep stirring to avoid lumps.
    Note #3: You can make the pastry cream ahead and store it with cling wrap flushed to it. Also, if needed to store it, you can keep it in the fridge for up to 48 hours.

    top view of strawberry pies in blue and white plates. one pie has one piece broken and it is in the spoon. some strawberries are spaced.

    How To Make The Almond Cream?

    Almond cream is simple to make and tastes amazing. If you are an almond lover, this is the recipe you need to master. Believe me, it makes a great combination with fresh fruits.

    The steps: There are only 3 really... In a bowl, mix the eggs and sugar thoroughly.  Afterward, add the butter and continue mixing. Lastly, add the almond meal. That's it! This is ready to be poured into your crust!

    mise en place with white bowl with a whisk and all the ingredients around including 3 eggs.
    mise en place with white bowl with a whisk and a yellow mixture.
    mise en place with white bowl with a whisk and a yellow mixture and flour on top, rolling pin on the side

    How To Assemble The Cute Mini Strawberry Pies

    Ten minutes before spreading it, take your pastry crust from the fridge. On a lightly floured surface, spread your dough. Using your pastry rings, cut the crust to form the bottom.

    Pie crust on a lightly floured surface with a rolling pin on the side.
    Pie crust spread with 4 pastry rings with a rolling pin on the side.
    Pie crust spread with a rolling pin on the side.

    Spread it again and make some bands using a knife to make the borders of your pies. Seal the crust together.

    Cut the excess and use your fingers and gently press to make the borders smooth and even.

    top view of 4 small empty pie crust with a knife shaving the border.
    hand smoothing the borders of the pie crust.
    top view of 4 small empty pie crust.

    Are you still here? Following me? Good, let's carry on.

    Pour the almond cream into each of your pastry crusts. Bake it. While your cutie pies are cooling, using a piping bag, transfer your delicious pastry cream into it.

    hand piping the pastry cream on an individual pie.

    AND THIS IS READY!

    If you made it this far, consider yourself ... AWESOME! Think about it, you made a pastry crust, almond cream, and pastry cream! Remember to share your creation with me!

    strawberry pie cut in 2 with 2 strawberries on the side.

    I have shared a recipe with the pastry cream with this raspberry tart. Also, you can find the almond cream in my pear tart. And for more mini cuteness, try the mini tart Almondine or the adorable mini rose apple tart.

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    Print Recipe
    5 from 2 votes

    Cutest Mini Strawberry Pies

    Mini strawberry pies made with a buttery shortbread crust, filled with an almond cream, some piped pastry cream topped with fresh strawberries. This is the perfect dessert to satisfy someone's sweet tooth.
    Prep Time45 minutes mins
    Cook Time20 minutes mins
    Total Time1 hour hr 5 minutes mins
    Course: Dessert
    Cuisine: French
    Servings: 6 mini pies
    Calories: 633kcal
    Author: Mélanie

    Ingredients

    For the Pie Crust

    • a little less than ½ cup butter softened, cut in cube packed 100g
    • 1 and ⅓ cup flour 200g
    • 1 pinch salt
    • 1 egg, beaten

    For the Almond Cream

    • 3 eggs medium-sized
    • a little less than ½  cup  butter (cut in cube packed) or 100g
    • a little less than a 1 cup almond meal or 100g
    • ½ cup sugar  or 100g

    For the Pastry Cream

    • 2 cups milk  500ml
    • 1 vanilla bean scrapped
    • 3 3 egg yolks  large
    • ½  cup sugar 100g
    • ½ cup cornstarch 60g

    Instructions

    For the Pie Crust

    • In a small bowl, cream the butter. Add the salt.
    • Add in the beaten egg. Mix well.
    • In a bigger bowl, make a well with the flour and put the egg/butter mix in the middle.
      Fold in the flour to incorporate the mixture and flour. Using a spatula, fold the flour and pretend to cut in the middle with the tip of your spatula to incorporate the flour.
      Repeat this gesture until your dough is smooth. Set aside in the fridge for 20 minutes.
    • Preheat the oven at 300F. Take the dough about 10 minutes before your need it.
      Roll the dough on a lightly floured surface. Roll the dough thinly but thick enough so it does not break and place it in the individual baking rings.

    For the Almond Cream

    • In a bowl, mix the eggs and sugar until whitens and fluffy.
    • Add the butter and mix well (you may use a hand mixer if you find easier). Add the almond meal.
    • Pour into the pie crusts. Don't fill it up to the top, leave a millimetre or 2.
    • Bake for 20-25 min in the over until golden.

    For the Pastry Cream

    • In a pot, pour the milk, the scrapped vanilla and the opened bean (to infuse) and bring to a boil.
    • In a bowl, whisk together the egg yolks and the sugar until it whitens. Remove milk from the stove and using a strainer (for the vanilla bean) pour the milk over the egg yolk/sugar mixture while stirring.
    • Add the cornstarch and stir well so there are no lumps. Put back on the stove on low heat and keep stirring until your cream starts thickening.
      Remove from the stove and allow to cool.
    • Allow to cool and keep in the fridge if necessary.

    Assembling

    • Make sure your baked pies with the almond cream have completely cool down.
    • Fill your piping bag with your pastry cream and pip nicely on the mini tart. (see picture above).
    • Add your strawberries. Bravo, you did it!

    Notes

    petitporcini.com

    Nutrition

    Calories: 633kcal | Carbohydrates: 73g | Protein: 15g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 225mg | Potassium: 193mg | Fiber: 3g | Sugar: 38g | Vitamin A: 895IU | Calcium: 168mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @petitporcini or tag #PetitPorcini!

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    Comments

    1. Tipings.Com says

      April 21, 2020 at 6:21 am

      Blind-baking the crust is essential: It keeps it from getting soggy when the custardy filling is added.

      Reply
    2. Sam says

      November 19, 2021 at 9:31 am

      5 stars
      I love how you break down all the steps, it gives me the confidence to try it!

      Reply
    5 from 2 votes (1 rating without comment)

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    Bonjour! I’m Mélanie!

    I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!

    I’m French, and you will quickly notice it!

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    Individual serving of a strawberry pie in a white plate.
    top view of strawberry pies in blue and white plates. one pie has one piece broken and it is in the spoon. some strawberries are spaced.
    Pie crust on a lightly floured surface with a rolling pin on the side

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