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Strawberry Pot Pies

Course Dessert
Cuisine American
Keyword mini strawberry pies, Strawberry Pot Pies
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 2 8 oz ramekins
Calories 1025kcal
Author Miranda Couse



  • 1/2 cup butter cold and cubed
  • 4 oz. cream cheese room temperature and cubed
  • 1 1/4 cups all-purpose flour
  • 1 tsp. granulated sugar
  • 1/4 tsp. salt


  • 3 cups strawberries hulled and quartered
  • 6 T. granulated sugar
  • 1 T. cornstarch
  • 1 tsp. vanilla extract
  • 1 large egg
  • 1 T. water
  • 1 tsp. sanding sugar optional


  • In a food processor, add in the butter, cream cheese, flour, granulated sugar and salt. Pulse until a dough ball forms.
  • Scrape the dough out onto the center of a piece of plastic wrap. Shape the dough into a disc. Cover the dough with the rest of the piece of plastic wrap and place into the fridge for about 30 minutes.
  • Work on the filling while the dough is chilling.


  • Preheat oven to 375 degrees. Butter 2 8 oz. ramekins or 4 4 oz. ramekins.
  • Place 1 cup of the strawberries into the cleaned out food processor. You don't want any dough crumbs left in it!
  • Add in the sugar, cornstarch, and vanilla. Pulse until the strawberries are completely pureed.
  • Pour the strawberry puree into a mixing bowl and add in the remaining 2 cups of quartered strawberries. Stir to combine. Set aside to finish the pie crust.
  • Place the chilled dough on a clean and floured surface. Roll the dough out to 1/4 inch thick. Measure out your ramekins and use a cutter or cup a similar size or slightly bigger. Cut out circles of pie crust.
  • Pour the strawberry filling into the prepared ramekins. Top each ramekin with a round pie crust.
  • In a small dish, whisk the egg and water to form a egg wash. Brush the egg wash onto the pie crusts.
  • Sprinkle the crusts with sanding sugar.
  • Place the ramekins on a tin foil lined cookie sheet with edges. Place into the preheated oven for 25 - 30 minutes (4 oz ramekins) or 35 - 40 (8 oz. ramekins) or until the crust is golden brown and the filling is bubbling out.


This recipe is from the Quick-Shop-&-Prep 5 Ingredient Baking book.


Calories: 1025kcal | Carbohydrates: 84g | Protein: 16g | Fat: 69g | Saturated Fat: 41g | Cholesterol: 289mg | Sodium: 870mg | Potassium: 531mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2360IU | Vitamin C: 127mg | Calcium: 131mg | Iron: 5.2mg