Yield: 10-12 servings
Total Time: 45 minutes
Hands on time: 45 minutes
This recipe yields 10 mini pies (you can use the filling recipe for one 9” pie as well, but this crust recipe does not work well for a large pie).
Mini Pie Crust
Ingredients
- 6 ounces cold, unsalted butter
- 2/3 cup granulated sugar
- 2 each large egg yolks
- 1 pinch kosher salt
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Directions
- Put butter and sugar in a food processor and process until creamy.
- Add egg yolks, salt, and vanilla. Process for 30 seconds or until combined.
- Add flour 1 cup at a time and process until just combined. Do not overwork.
- Divide dough into 2-oz balls and let rest in the fridge for at least 30 minutes or until firm (these can be made days in advance).
- After resting, roll dough into rounds about ¼” thick. Use a little flour to dust your working surface to keep dough from sticking.
- Press into mini tart shells. Let shells chill in fridge for 30 minutes before cooking.
- Preheat oven to 350 and bake shells for 14-16 minutes or until golden brown. Let cool and carefully remove from pans. Can be kept in airtight container for up to one week.
Pie Filling
Ingredients
- 8 cups quartered strawberries
- 1 ½ cups water
- 1 ½ cups sugar
- 4 tbsp cornstarch
- 12 leaves basil
- ½ tsp kosher salt
- 3 ½ tbsp strawberry gelatin
- 1 tsp vanilla extract
Directions
- Mix sugar, salt, cornstarch, and basil in small pan. Add water and cook until thickened, boiling at least 1 minute.
- Remove from heat and stir in strawberry gelatin until it is dissolved. Add vanilla and a few drops of red food coloring.
- Cool the filling, then fold in berries and spoon into tart shells. Refrigerate for 2 to 3 hours and serve.
Black Pepper Whipped Cream
Ingredients
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp fresh cracked black pepper
Directions
Add all ingredients to mixer and whip on high speed until medium peaks have formed.
Recipe courtesy of Sara Bradley, chef/proprietor of freight house, Paducah, Kentucky
