Ingredients
Crust:
- Vegetable oil cooking spray
- 2 unroll-and-bake refrigerated 9-inch pie crusts (recommended: Pillsbury)
Filling:
- 2 tablespoons honey
- 1/2 tablespoon lemon juice
- 1/2 tablespoon arrowroot
- 1/2 teaspoon grated orange zest
- 8 medium strawberries, hulled and cut into 1/4-inch pieces, to yield about 1 1/4 cups
- 1 egg, beaten
- Special equipment: a 12-count nonstick mini-muffin pan, a 3-inch round cookie cutter, a 2-inch round cookie cutter
Directions
Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
For the crust: Spray a 12-count nonstick mini-muffin pan with vegetable oil cooking spray. Put a strip of parchment paper, 1-inch wide and 5-inches long into each muffin cup, allowing the excess paper to overhang the sides of the cups. Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.
For the filling: In a small bowl, whisk together the honey, lemon juice, arrowroot, and orange zest until smooth. Stir in the strawberries.
Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes. Using the overhanging parchment paper as handles, remove the pies from the pan. Remove the parchment paper and serve.
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By donna_11683187
rancho palos ve...
on May 09, 2012
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Great taste, bottom crust was not done. I even pre baked it at 375 for 5 min.
How do you get the crust done. I was very disappointed.
By lisaf13
on April 27, 2012
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YUMMY! I made this for a small potluck and will have to triple the recipe next time. I also used some of the other reviewers tips for blind baking and sweetening the berries (I used Splenda if you have less sweet berries. I just tried using a basalmic reduction in place of the honey which added a nice complex twist! I believe Giada has a recipe onsite for Basalmic glazed Strawberries for the reduction recipe
By anastasia.s
Oakdale, MN
on March 07, 2012
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Was very good. I did the few modifications that people recommended on the site. 1. Used cornstarch instead of Arrowroot (not easy to find and when I did find it, it was expensive. Since I don't need it for another dish I wasn't going to buy it. 2. Prebaked the bottoms of the pies for five minutes. 3. I used half of a container of strawberries to make it. (The normal sizes you seen in the grocery stores, not the large one So I used more strawberries than she suggested. 4. Added the 1 tsp. of sugar to it. They turned out perfect. If I remember the episode right she said NOT to fill it to the top, but I did anyways so they wouldn't have hallow spots.
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