Strawberry Mini Pies with Rose Glaze

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!

Prep Time 30

Cook Time 20

Total Time 50

Equipment

3½ or 4-inch cookie or biscuit cutter (or a drinking glass of the same size)
large baking sheet
food processor
rolling pin

Ingredients

Pie Crust

▢ 1¼ cup all-purpose flour
▢ 1 tablespoon white granulated sugar
▢ ¼ teaspoon Kosher or fine sea salt
▢ ½ cup (8 ounces or 1 stick) cold unsalted butter, cut into cubes
▢ 3-5 tablespoon ice water

Strawberry Filling

▢ 6 tablespoon strawberry jam

Egg Wash

▢ 1 large egg
▢ 1 teaspoon water

Rose Glaze

▢ ⅓ cup confectioner's (powdered sugar)
▢ 2 teaspoon milk
▢ ⅛ teaspoon rose water or rose extract
▢ culinary rose petals for decorating optional

Instructions

Make the pie crust

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 or fine sea salt, ½ cup (8 ounces or 1 stick) 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.

Assemble the pies

Place the dough disk on a lightly floured surface. 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 the pies

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

Rose Glaze

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

Notes

To store, place them in a lidded container, separated by wax paper, and store them on the counter for up to 3 days. To preserve the glaze 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 into a disk, 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.

*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.

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