I like the crust of a pie as much — if not more! — than whatever is filling it. That buttery, flaky, and crisp shell can make or break a good pie. Personally, I like to make pie crust from scratch. I enjoy the process of measuring, kneading, rolling, and fluting, but sometimes you don’t have the time. It’s summer — who wants to be stuck in the kitchen? That’s where Pillsbury Pie Crusts come in handy. They are found in the refrigerated section of the grocery store and the most difficult thing about them is opening the box. Just unroll, bake, and fill. That’s it. Plus, it turns out perfectly every time. Even Cook’s Illustrated magazine — the authority for testing products — recommends the Pillsbury Pie Crusts.
4 ingredients.
One pot.
10 minutes.
These 4 Ingredient Strawberry Pies are the easiest little pies you’ll ever make and I bet they’ll be your new go-to favorite. Do it! If you don’t have a mini pie pan, the recipe will make a 9-inch pie.
- 1 box (2 crusts) Pillsbury refrigerated pie crusts, softened as directed on box
- ⅔ cup sugar
- 2½ tablespoons cornstarch
- 3 cups sliced fresh strawberries
- Heat oven to 425 degrees. Unroll dough and cut out 3 5-1/2-inch rounds from each crust. Press dough into a 6 cavity mini pie pan. Alternately, press 1 pie crust into a 9-inch glass pie plate. Prick bottom and sides of dough with a fork. Bake 10 minutes or until golden brown. Set aside to cool.
- While crust is baking, whisk together the sugar and cornstarch in a heavy bottom saucepan. Add 2 cups strawberries and mash the berries into the sugar and cornstarch mixture with a potato masher. Cook, stirring constantly, over medium-high heat until the mixture boils. Reduce heat to medium and stir in the remaining 1 cup sliced strawberries. Continue to cook for a few more minutes or until the mixture thickens.
- Divide the strawberry mixture among cooled pie shells, about ⅓ cup for each. Cool to room temperature and then refrigerate.
Serve with fresh whipped cream, if desired.
they are so cute and look delicious!
Thanks, Dina! Easy + Delicious = Happy Dance! 🙂
That looks simple enough to make just about any day of the week. I finally made a pie crust that didn’t turn out terrible so I may practice again with this. Nice that there isn’t a ton of sugar in it.
Definitely give it a try, Derik–it’s crazy easy!
I totally agree with you that the crust is the best thing about a pie. I enjoy making the crust too, but sometimes it’s great to have a quick dessert to pull out of your pocket. These pies are not only perfect for summer, but beautiful as well. Beautiful photos and awesome post, Brett!
Thanks, Bill! I’m pretty sure they would go great with amazing “Stuffed Flank Steak” on your blog! Seriously drool worthy!
Ohhhhhh this is exactly what I was going to make in my mini pie pan! I look forward to strawberry pie session every year and insist that’s what I want every mothers day. Thanks for this yummy looking recipe Brett!
Thanks, Karen! I am loving that little mini pie pan we got at Camp Blogaway!
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