So I thought we should make strawberry pies! Mini pies in a muffin tin, because tiny things are adorable and because, duh. Strawberry season has always held a special kind of magic for me and I’m sure that farm is partially why. The farm has since closed, but not before I was able to take Em there when she was just six or seven months old to pick berries and gleefully smash them all over her face. A few miles down the road from where my grandfather lived when I was a kid, there was a u-pick farm with a big strawberry patch where he’d take me every summer. These darling mini strawberry pies were totally inspired by my childhood. Make these mini strawberry pies with store bought dough or your favorite homemade dough recipe! Sprinkle with powdered sugar just before serving.These mini strawberry pies are made in a muffin tin making them easy to bake and perfectly portioned for dessert. You can arrange the strawberries in circles or in lines it's up to you! Just make it look pretty. This can be done really quickly over an ice bath.įill the tart shell with the chilled pastry cream. YUM! Transfer the mixture to a bowl and chill. The desired outcome is the consistency of vanilla pudding. If the mixture is not brought to a boil the mixture will feel starchy and gritty. It is necessary to bring this mixture to a boil to cook the starch. Bring this to a boil to thicken the pastry cream. Return the pan to a medium heat and gradually whisk in the cornstarch/milk mixture. *This is called tempering and will allow you to combine boiling cream and eggs without making scrambled eggs. *Whisk half of the cream into the egg/sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. Beat with a whisk to a homogeneous mixture, no big lumps of egg white! When the cream comes to a boil, remove it from the heat and discard the vanilla bean pod. While the cream is coming to a boil, combine the eggs and remaining 1/2 cup of sugar in a bowl and the cornstarch and milk in another bowl. Whisk to combine and bring to a boil over low heat. Place the heavy cream, 1/2 cup of the sugar and the vanilla bean seeds and pod in a saucepan. The dough should be cooked through and lightly browned. Remove the beans and foil and bake for another 4 to 5 minutes. Place in the preheated oven for 12 to 14 minutes. ![]() ![]() This will keep the sides of the tart tall and straight and able to hold the filling. Line the tart with aluminum foil, be sure to push it into the corners. Once the dough has been pushed into the corners of the tart pan, use the rolling pin to roll over the top edge of the tart pan to cut a clean crisp edge. Dip the dough ball in flour and use is to carefully push the dough into the corners of the tart pan. Make a small "doughball" with a little of the dough that is hanging over the edge of the tart pan. On a lightly floured work surface, roll the dough to 1/8 to 1/4 inch thick. ![]() Remove the dough from the refrigerator about 10 minutes before rolling to let it soften. *TIP- this can be done up to a week in advance or frozen for a longer time. Repeat this process 1 to 2 more times, then form the dough into a disk, wrap it in plastic wrap and refrigerate for at least 30 to 45 minutes. ![]() Dump the "doughball" onto a floured work surface and using the heel of your hand, "schmear" it across the work surface. If it does not, add the remaining water and pulse until the dough forms into a ball. Add the egg yolk and half the water and pulse the dough should start to come together. In the food processor combine the butter flour, almonds and salt and pulse, pulse, pulse until it looks like grated cheese, as I like to call the Parmigiano stage. Special Equipment: 1 pound dried beans, 10-inch tart pan
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