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Strawberry Pot Pie

 Strawberry Pot Pie
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
6 ServingsPrep: 20 min. Bake: 25 min.


  • 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


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

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Strawberry Pot Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.