Why You’ll Love This Recipe
These mini pies are perfect for serving at gatherings or as a beautiful homemade treat. They’re easy to portion, visually appealing, and offer a unique flavor combination. The sweet strawberries and fragrant rose glaze create a delightful balance that feels both classic and sophisticated.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pie dough (store-bought or homemade)
fresh strawberries, chopped
sugar
cornstarch
lemon juice
butter
egg (for egg wash)
powdered sugar
rose water
milk or water
Directions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
In a bowl, mix the chopped strawberries with sugar, cornstarch, and lemon juice. Let the mixture sit for a few minutes to release juices.
Roll out the pie dough and cut into small circles. Place half of them onto the prepared baking sheet.
Spoon a small amount of the strawberry filling into the center of each dough circle.
Cover with another dough circle or create a lattice top. Seal the edges by pressing with a fork.
Brush the tops with beaten egg for a golden finish.
Bake for 20–25 minutes, or until the pies are golden brown. Allow them to cool completely.
In a small bowl, mix powdered sugar with a few drops of rose water and enough milk or water to create a smooth glaze.
Drizzle the rose glaze over the cooled mini pies before serving.
Servings and timing
Servings: 8–10 mini pies
Preparation time: 20 minutes
Baking time: 20–25 minutes
Cooling and glazing time: 10 minutes
Total time: about 50–55 minutes
Variations
Add a hint of vanilla or almond extract to the filling for extra depth. You can mix in other berries like raspberries or blueberries. If you prefer a stronger floral note, slightly increase the rose water in the glaze.
Storage/Reheating
Store the mini pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat in the oven at a low temperature to restore crispness. Avoid microwaving to keep the crust from becoming soggy.
FAQs
Can I use frozen strawberries?
Yes, but thaw and drain them to avoid excess moisture.
What is rose water?
It’s a floral extract used in cooking for a light, fragrant flavor.
Can I make these pies ahead of time?
Yes, bake them in advance and glaze before serving.
How do I prevent soggy crusts?
Avoid overfilling and ensure the filling is thickened properly.
Can I use puff pastry instead?
Yes, puff pastry creates a flakier texture.
Is the rose flavor strong?
It’s subtle, but you can adjust the amount to your preference.
Can I skip the glaze?
Yes, they are still delicious without it.
How do I seal the edges properly?
Press with a fork or crimp with your fingers.
Can I make them vegan?
Yes, use plant-based dough and skip the egg wash.
Can I freeze these pies?
Yes, freeze baked or unbaked pies for up to 2 months.
Conclusion
Strawberry mini pies with rose glaze are a delightful combination of sweet fruit and floral elegance. Perfectly portioned and full of flavor, they make a beautiful and delicious addition to any dessert table.
PrintStrawberry Mini Pies with Rose Glaze
Delicate mini pies filled with sweet strawberries and finished with a lightly floral rose glaze. These charming treats are elegant, fruity, and perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 8-10 mini pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups pie dough (store-bought or homemade)
- 2 cups fresh strawberries, chopped
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 1 egg (for egg wash)
- 1 cup powdered sugar
- 1/2 teaspoon rose water
- 2–3 tablespoons milk or water
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix strawberries, sugar, cornstarch, and lemon juice. Let sit for a few minutes.
- Roll out pie dough and cut into small circles.
- Place half the circles on the baking sheet and add a spoonful of filling to each.
- Top with remaining dough or create a lattice, then seal edges with a fork.
- Brush tops with beaten egg.
- Bake for 20–25 minutes until golden brown.
- Cool completely before glazing.
- Mix powdered sugar, rose water, and milk to form a smooth glaze.
- Drizzle glaze over cooled pies and serve.
Notes
- Do not overfill to prevent leaking.
- Adjust rose water to taste for stronger or milder flavor.
- Use puff pastry for a flakier variation.
- Store at room temperature for 2 days or refrigerate for up to 4 days.
- Reheat in the oven to maintain crispness.
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
