These adorable mini strawberry pies are filled with a homemade strawberry pie filling and baked in a muffin tin! Served warm with a side scoop of ice cream, they’re a perfectly-portioned mini dessert for summer and a delightful party favor for all your Memorial Day, 4th of July, and Labor Day festivities!
Combine mashed strawberries and 3/4 cup water in a saucepan. Bring to a boil and simmer 3-4 minutes. Pour mixture into a measuring cup through a fine mesh strainer (ensuring you have at least 1 cup) and discard the pulp.
Combine sugar, cornstarch, lemon juice, and salt in a saucepan. Stir strained strawberry juice into sugar mixture. Bring to a boil, stirring constantly, for about 3 to 5 minutes or until thickened. Remove from heat and allow to cool for 5-10 minutes. Stir sliced strawberries into strawberry sauce and set aside.
Preheat oven to 375F. Spray muffin tin, including both inner and outer cavities, with baking spray.
Roll out pie crust on a lightly-floured surface. Use a four-inch biscuit cutter to cut out circles of dough. Gently press each circle into an open muffin cavity and fit the cavity as snugly as possible to eliminate any air pockets. Set aside any extra dough for pie crusts designs. Fill each cavity about 3/4th’s of the way full with homemade strawberry pie filling.
Use any extra dough to make mini pie crust tops and gently press the top crust and bottom crust together until there are no gaps. Brush mini pie crusts with a whisked egg and sprinkle coarse sugar on top. Bake 30-35 minutes until lightly golden with bubbling filling.
Remove from the oven and allow mini pies to cool completely, ideally for at least an hour. Use a small and sharp pairing knife to gently cut around and remove each pie. Serve and enjoy!