Pie for Pi Day…or
any day of the week.
That’s what I love
about these mini strawberry pies—they’re perfect for those times when it’s just
you, melting into the couch, with Netflix and a fork. The pie, baked in a four-inch
springform pan, can nestle oh so sweetly in the palm of your hand. And because
of their delicate size, they are perfect for tea parties. There really is no
inappropriate time for pie.
Originally, I had
come up with the idea for this pie for Valentine’s Day. I love Valentine’s Day
because, after the marathon of holidays that is Halloween, Thanksgiving,
Christmas, and New Years, I get a little bit down. But Valentine’s gives me
something sweet and cheery to look forward to. I think of spring and growing
flowers. I remember exchanging valentines and candy as a kid in elementary
school and the second grade tea party in which I recited Shel Silverstein’s
“Hug O’ War” to a room full of kids, parents, and paper hearts.
The beautiful hue
of the cooked strawberries and the heart-like shape of the fruit are so festive.
In fact, I think the pie itself would make an awesome valentine. So, why did I
wait this long to get the recipe posted? Because, when I really make an effort,
I am a magnificent procrastinator.
I am extremely
proud of how tasty this pie is. The recipe took a little bit of imagination in
that when I originally did my strawberry pie research, I found recipes for the
kinds of pie that were more like tarts, with fresh, uncooked berries coated in
jam and sometimes with a mysterious gel; I found recipes that consisted of
strawberry flavored Jell-O and Cool Whip; I found recipes for mini hand pies;
and if it was baked like a traditional two-crusted pie, the strawberries were
mixed with rhubarb or other berries.
So I got creative
and sketched out the kind of strawberry pie that I was craving and came up with
this: a flaky, buttery crust; a crunchy, brown sugar and oatmeal topping; and
nothing but sweet strawberries.
Mini Strawberry Crumble Pies (Yield: about 3 4” pies)
Crust:
1-1/3 c. flour
1 tbsp. sugar
1/8 tsp. salt
6 tbsp. butter, cold and cubed
2 tbsp. vegetable shortening
1/4 c. ice water
Combine the flour, sugar, and salt in a medium-sized bowl
and then toss in the butter cubes and shortening. Chop at the butter and
shortening with a knife, simultaneously stirring it into the dry ingredients,
until the mixture is crumbly and roughly pea-sized. Gradually pour in the cold
water, one tablespoon at a time, and stir it in using a fork. Stir the mixture
until a dough forms, then dump it onto a piece of plastic wrap. Wrap up the
dough and pat it into a disc. Refrigerate it for an hour and a half.
Strawberry Filling:
3-1/2 c. hulled and sliced strawberries
1/4 c. sugar, depending on the sweetness of the berries
2 tbsp. cornstarch
Combine all three ingredients in a bowl and allow it to macerate
while making the crumble.
Crumble Topping:
1/2 c. flour
1/4 c. oatmeal
1/4 c. brown sugar
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/8 tsp. salt
6 tbsp. butter, cold and cubed
Whisk all the dry ingredients in a bowl. Toss in the butter
and smash everything together with a fork until the mixture becomes a shaggy,
crumbly rubble.
To assemble and bake the pies…
- Preheat the oven to 425º F. Line a baking sheet with parchment paper.
- On a lightly floured board, roll out the dough to about 1/8” thickness. Cut it into three circles that will fit into the mini pans. Gently lay the dough into the tins, using your fingers to fit and push the dough flush with the edges. Use a knife to trim off any extra dough hanging over the rims of the pans and use the excess to patch cracks or thin spots on the bottom or edges of your crusts.
- Fill the pies about three-quarters full with the strawberry filling, lightly packing the fruit into the crusts and evenly dividing any remaining juice left in the bowl.
- Liberally top the pies with the crumble topping, gently patting it down with your hand.
- Place the mini pies on the baking sheet and bake them for 15 minutes.
- Turn the oven temperature down to 375º F and bake the pies for another 25 minutes, or until the crumble topping is a dark golden brown and the fruit juices are bubbling.
- Let the pies cool for about an hour and then carefully unmold.
