Publisher Photo
Publisher Photo
I love to make easy desserts, and although these cute individual pies will draw "oohs" and "ahhs" they couldn't be simpler. —Jackie Schwartzinger, Lake Zurich, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.

Ingredients

  • 9 cups halved fresh strawberries
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 4-1/2 teaspoons 2% milk
  • 4-1/2 teaspoons coarse sugar

Directions

Place strawberries in a large bowl. Combine sugar and flour; sprinkle over strawberries and gently toss to coat. Transfer to six greased 8-oz. ramekins.
On a lightly floured surface, unroll one pastry sheet. Using an 8-oz. ramekin as a pattern, cut out three pastry circles to 1/2 in. beyond edge of ramekin. Repeat with remaining pastry sheet.
Place one pastry circle over each ramekin; press to seal edges to ramekin. Cut slits in each. Brush with milk; sprinkle with sugar. Place on a baking sheet.
Bake at 350° for 25-30 minutes or until crust is golden brown and filling is bubbly. Serve warm. Yield: 6 servings.
Originally published as Strawberry Pot Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p220

Nutritional Facts

1 serving: 351 calories, 8g fat (3g saturated fat), 6mg cholesterol, 112mg sodium, 68g carbohydrate (41g sugars, 5g fiber), 4g protein.

  • 9 cups halved fresh strawberries
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 1 package (14.1 ounces) refrigerated pie pastry
  • 4-1/2 teaspoons 2% milk
  • 4-1/2 teaspoons coarse sugar
  1. Place strawberries in a large bowl. Combine sugar and flour; sprinkle over strawberries and gently toss to coat. Transfer to six greased 8-oz. ramekins.
  2. On a lightly floured surface, unroll one pastry sheet. Using an 8-oz. ramekin as a pattern, cut out three pastry circles to 1/2 in. beyond edge of ramekin. Repeat with remaining pastry sheet.
  3. Place one pastry circle over each ramekin; press to seal edges to ramekin. Cut slits in each. Brush with milk; sprinkle with sugar. Place on a baking sheet.
  4. Bake at 350° for 25-30 minutes or until crust is golden brown and filling is bubbly. Serve warm. Yield: 6 servings.
Originally published as Strawberry Pot Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p220

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