Have you ever wanted to eat an entire pie all by yourself? Well- now you can with these adorable Strawberry Mini Pies with Rose Glaze. Individual pockets of flaky homemade pie crust stuffed with a sweet strawberry jam and then drizzled with a delicate rose-flavored icing. Perfect for parties, picnics, and of course, brunch!
Spring is coming, and I've been on a floral kick lately. I just love experimenting with new flavors such as this lavender tea latte. Floral notes add a hint of elegance and can elevate any dish. Bonus- no pollen to make you sneeze!
Rose is an acquired taste. You want the flavor to be subtle or else it can end up tasting like perfume. Assuming this is not your thing, these bite-sized strawberry pies have the perfect ratio of strawberry to rose.
So next time you're looking for a tasty treat, give these little pies a try. Trust us, your taste buds will thank you.
Why you will love these mini pies
- They are portable
- Kid friendly
- Easy to make
- Mess-free snacking
- Individual sized
- Perfect for Valentine's Day, Mother's Day, or brunch!
Ingredients for strawberry mini pies with rose glaze
You are only a few ingredients away from making these delicious pies!
- All-purpose flour
- Butter- Unsalted.
- Salt- Kosher or fine sea salt.
- Sugar- You will need both white granulated sugar and confectioner's (powdered) sugar.
- Strawberry jam- Store bought or homemade.
- Egg- Mixed with water for an egg wash
- Rose water or extract- I use this one.
- Rose petals- Optional for decorating. You can purchase them online. Make sure they are food-grade.
See recipe card for quantities.
You don't need a food processor, but it makes the pie crust come together so easily. So if you have one, I highly suggest you use it.
In addition, you will need a 3.5-4 inch cookie cutter to cut the dough. If you don't have one, you can use a drinking cup of the same size to make the circles.
First things first, let's talk about the crust. It's flaky, buttery, and melts in your mouth. Start by combining the flour, sugar, salt, butter, and 3 tbsps of cold water in a food processor. Pulse, adding more water as needed until the dough resembles fine crumbs and starts to come together.
Turn out your dough onto a lightly floured surface and knead a few times until a smooth dough is formed. Flatten into a disk. Lightly flour a work surface.
Roll the pie dough into a 10-12 inch circle, about ⅛th thick. Using your cookie cutter, cut out circles from the dough. Re-roll the scraps and cut them again until you have no more dough remaining. You should have about 12 circles.
Lay out the circles. Place ½ tablespoon strawberry jam in the center of each circle. Don't overstuff because the jam will leak out during baking.
Fold the circles in half onto each other. Using a fork, crimp the edges together so that the edges stick to each other. Place in the fridge for about 15 minutes. Brush with egg wash.
Cook for about 15-22 minutes until golden brown on top. Let the pies cool on a wire rack. When cooled, drizzle with the rose glaze and sprinkle with rose petals if using.
Make it your own
Feel free to use the recipe as a base for your own flavor combinations. Below is a list of ideas to get your creative juices flowing.
- Use a different jam such as raspberry, blueberry, or rhubarb. You can mix up the flavors, and make a batch with a variety of different jam fillings.
- Add a little jam to the icing for color if you want a pink glaze.
- Want more rose flavor? Add a drop of rosewater to the jam mixture in addition to the icing.
- Want to skip the glaze? Just top with demerara sugar for a crunchy sweet top.
- Add a pinch of spice such as cinnamon or cardamom to the jam filling.
Storage and Make Ahead Tips
These mini pies store well. Place them in a lidded container, separated by wax paper, and store them on the counter for up to 3 days. To preserve the icing from melting, you can also store them in the refrigerator.
The pie dough can be made in advance and stored in the freezer for up to 3 months. Flatten the dough to disk, and wrap it well in plastic wrap, and store it in a freezer-proof plastic bag. If using soon, you can make ahead and store the dough in the fridge for up to 3 days.
When making the pie crust, make sure your butter is cold, and your water is ice cold. This will help create those irresistible flaky layers. Don't skip chilling the dough, you want everything cold before baking.
That's totally up to you! Homemade pie crust is easy to make and will yield the flakiest crust, but to save time- feel free to use store-bought pie crust.
Strawberry Mini Pies with Rose Glaze
- 3½ or 4-inch cookie or biscuit cutter or drinking glass of the same size
- large baking sheet
- food processor
- rolling pin
- 1¼ cup all-purpose flour
- 1 tablespoon white granulated sugar
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter, cut into cubes 8 oz or 1 stick
- 3-5 tablespoon ice water
- 6 tablespoon strawberry jam
- 1 large egg
- 1 teaspoon water
- ⅓ cup confectioner's (powdered sugar)
- 2 teaspoon milk
- ⅛ teaspoon rose water or rose extract
- culinary rose petals for decorating optional
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a food processor, pulse the flour, sugar, and salt to blend. Add the cold butter and pulse 5-6 more times until the mixture resembles coarse crumbs. (If you don't have a food processor, place the ingredients in a large bowl and use a pastry cutter or 2 forks to mix in the butter and form the dough).1¼ cup all-purpose flour, 1 tablespoon white granulated sugar, ¼ teaspoon kosher salt, ½ cup cold unsalted butter, cut into cubes
- Add 3 tablespoon ice water and pulse after each addition. Add up to 2 more tablespoon of ice water, just enough to make fine crumbs that start to pull away from the sides and form a crumbly dough. The dough should stick together when pinched.3-5 tablespoon ice water
- On a lightly floured surface, turn out the dough and knead a few times, until the dough comes together. Flatten to a disk, and roll the dough roughly 12 inches in diameter and ⅛ inches thick.
- Using a 3.5 or 4-inch cookie cutter, cut circles from the dough and set aside, dipping the cutter in flour after each pass. Re-roll the scraps of pie dough and continue cutting circles until you have about 12 circles.
- Lay out your circles and place ½ tablespoon strawberry jam in the center of each. Fold them over in half, and using the ends of a fork, crimp the edges together.6 tablespoon strawberry jam
- Place the pies on the prepared baking sheet and place in the refrigerator for 15 minutes. After 15 minutes, remove from the fridge and brush the tops with the egg wash (just beat the egg and water together).1 large egg, 1 teaspoon water
- Bake for 15-22 minutes until golden brown on top. Let cool completely before icing. While the pies are baking, make the rose glaze (see below).
- When completely cooled, drizzle each of the mini pies with rose icing. Decorate with rose petals (if using). Serve immediately or store for later.culinary rose petals for decorating
- In a small bowl, add the confectioner's sugar, milk, and rose. Whisk until thick, but still runny enough to be drizzled.⅓ cup confectioner's (powdered sugar), 2 teaspoon milk, ⅛ teaspoon rose water or rose extract