Freshly baked strawberry pies with a scoop of melting bourbon vanilla ice cream, what’s not to love? These mini strawberry pies are perfect for a warm summer dessert and for anyone who wants to try something new this strawberry season. The sweet shortcrust pastry is easy to make and just like the real deal! The dough is malleable and stretchy, meaning you can go all out with your fancy lattice designs. The filling of fresh sweet strawberries pairs perfectly with a blob of melting bourbon vanilla ice cream on top. Take a look at my coeliac-friendly gluten-free strawberry pies recipe below along with lots of tips and tricks for making the perfect gluten-free pastry!
Strawberry Recipe Ideas
As strawberry season approaches, it’s time to look forward to the vast possibilities of what to make with those little sweet red berries. Strawberries are my favourite, hence why I’ve plenty of recipes up on the blog for you to choose from already! If you’re not a fan of pies, have a look at my easy Strawberry and Bourbon Vanilla Cupcakes, my Strawberries and Cream Almond Sandwich Cookies or my one-bowl Strawberries and Cream Traybake.
How do you make these pies?
So, how easy are these pies to make. Well, the dough comes together relatively quickly and after chilling for around an hour, it’s ready to be rolled out and popped into the tart moulds for the base. The filling is equally as simple, with the strawberries, sugar and lemon juice tossed together until thoroughly coated. No pre-cooking or blind-baking is necessary here! Spoon the filling into the moulds and top with a decorative lattice design of pastry before popping into the oven to bake for around 15 minutes. Sprinkle with sugar and pop a blob of bourbon vanilla ice cream on top before enjoying whilst still warm!
What equipment do I need for these pies?
- 6 mini tart baking tins
- Baking paper
- Pastry cutter – A pizza cutter can also be used if you don’t have a pastry cutter
Tips & Tricks for Perfect Gluten-free Pastry
Cold ingredients are essential for this sweet shortcrust pastry. Take the butter out of the fridge just before so that it doesn’t have any chances to start melting in a warm kitchen. Make sure your hands are cold too when handling the dough!
Chill the dough before rolling and cutting, and chill again before adding the filling and lattice to bake.
When rolling out a dough, recipes typically call for a floured surface. This can, however, be risky for gluten-free doughs which risk being too dry anyways. Instead of adding extra flour to the dough to roll out, just roll out the dough between two sheets of baking paper. This way, no extra flour is needed and your dough will stay moist! Take the dough out of the fridge 5-10 minutes before rolling so that it becomes more malleable for shaping.
Whilst the oven is warming up, place a baking tray in to warm up to. Place your pies on the baking tray when baking so that the bottom of the pie cooks at the same speed as the rest of the pie. This helps to limit any chances of a soggy bottom!
If the edges of the pies begin to brown before the rest is done, cover them with a layer of tinfoil with the shiny side up to reduce any further browning or burning.
Mini Strawberry Pies
For the sweet shortcrust pastry
- 250 g gluten-free plain flour blend
- 120 g unsalted butter cold, cubed
- 70 g icing sugar
- 1 large egg cold
- 1 tbsp water cold
- 1 ½ tsp Xanthan Gum
- ¼ tsp salt
- ¼ tsp vanilla extract
For the filling
- 250 g fresh strawberries chopped
- 5 tsp lemon juice
- 3 tbsp caster sugar
- 1 ½ tbsp cornstarch
- Preheat the oven to 170 C fan and place a baking tray in the oven to warm up.
- Combine the flour, salt and Xanthan Gum in a bowl and whisk together.250 g gluten-free plain flour blend, 1 ½ tsp Xanthan Gum, ¼ tsp salt
- Add the cold cubed butter to the dry ingredients and rub in using fingertips until a crumby texture forms.120 g unsalted butter
- Sift in the icing sugar and vanilla extract and mix with a fork until well combined.70 g icing sugar, ¼ tsp vanilla extract
- Create a well in the mixture, beat the egg and pour it into the center along with the water. Again, mix well with a fork and bring together to form a sticky dough. The dough will be very sticky but don't be tempted to add more flour.1 large egg, 1 tbsp water
- Mould the dough into a ball, wrap in clingfilm and place in the fridge to chill for at least one hour.
- Remove the dough from the fridge 5-10 minutes before rolling. Slice the dough in half, and roll out to 1-2mm thickness between two sheets of lightly floured baking paper. Cut enough dough to cover each of the tarlet shells, and fill the 6 shells with a base layer of pastry.
- Combine the chopped strawberries, lemon juice, cornstarch and sugar in a bowl and mix until the strawberries are thouroughly coated.250 g fresh strawberries, 5 tsp lemon juice, 1 ½ tbsp cornstarch, 3 tbsp caster sugar
- Spoon the filling into each of the tarlet shells, pressing the strawberries down to level them off.
- With the remaining dough, roll out to 1-2mm thickness and cut out a lattice design of choice for each mini pie. Place the lattice on top of the mini pies, making sure to crimp the edges of the pie so that the juices cannot leak during the baking process.
- Sprinkle a little extra caster sugar on top of each pie crust before placing on the warmed up baking tray in the oven. Bake for around 15 minutes, until the edges of the crust are beginning to turn a golden brown.
- Allow the pies to cool slightly before removing from the shells and topping with whipped cream or ice cream to serve.