By Kelly Bogard
Fresh strawberries are one of my all-time favorite summer treats. I love them right from the vine when I can find them. But alas, the growing season for strawberries is quickly slipping away with the warmer temperatures. So I plan to savor every. Last. One.
Do you know how to tell if a strawberry is ripe? Just lift up a leaf on the top of the berry and take a look. If it’s red, it’s ripe and as sweet as can be. If it’s white, then it needs another day or two in the sun.
Having a summer picnic, barbecue or just a few people over? This is a great recipe when you need a last minute treat for a crowd. Served cold, they’ll be a refreshing treat to beat the heat!
Start by baking the pie shells per the instructions on the package. Be sure to poke some holes with a fork in the bottom of each shell or they will bubble up and break.
These are great make-ahead treats sure to brighten anyone’s day. So be sure to make some before the season ends! From all of us at Texas Table Top, enjoy!
Recipe: Strawberry Mini Pies
Summary: Bright and bursting with summer flavor
- 2 lb. fresh strawberries
- 12 mini pie shells, frozen
- 1 cup water
- 1 cup sugar
- 3 tbsp. cornstarch
- 1 3-oz. package strawberry gelatin
- Bake the pie shells per the package instructions.
- Mix together water, sugar and cornstarch in a small pot.
- Bring the mixture to a boil.
- As the liquid begins to gel, stir in the gelatin.
- Let pie shells and gelatin cool to room temperature.
- Slice all of the strawberries.
- Fill each pie shell with sliced strawberries.
- Pour the gelatin mixture over the top of the berries until the crust is filled.
- Chill at least one hour before serving.
Cooking time (duration): 0 hour(s), 30 minutes
Number of servings (yield): 1 dozen