Strawberry Pies, Crispy Mini Fried Pies

Mini Pies

Little Strawberry Filled Pies
Little Strawberry Filled Pies | Source

Easy Strawberry Pie

Who knew making mini pies could be as easy as pie? Well, unlike some "simple" recipes you will find, this mini pie formula really is easy! No pie crust to fight with, and no waiting around for things to chill, set, and bake either! This is a really easy strawberry mini pie recipe with very few ingredients which include fresh berries and tender little egg roll wrappers. With this recipe, you are on your way to a delightful sweet and tangy strawberry and blueberry filled pie you can pick up and eat with one hand! And who wouldn't want to eat pie with one hand?

How Would You Rate This Mini Pie Recipe?

5 stars from 5 ratings of Crispy Mini Strawberry Pies

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: About a Dozen Crispy Mini Pies
The ingredients for making Mini Strawberry Pies are easy to find; simply look in your pantry!
The ingredients for making Mini Strawberry Pies are easy to find; simply look in your pantry! | Source

Ingredients For Starwberry Mini Pies

  • 2 cups starwberries, cleaned and rough chopped
  • 1/2 cup blueberries, rinsed
  • 1 cup sugar or sugar substitute, (If you like Splenda, it works the best as a sugar substitute here)
  • 1 teaspoon balsamic vinegar, the more age it has the better
  • 1 teaspoon vanilla extract
  • 1 lemon, juice and zest
  • 1 teaspoon dry camomile flowers or tea, I use the tea from a regular old tea bag and it works great!
  • 1 package egg roll wrappers
  • 1 egg, whisked with 2 teaspoons water to make an egg-wash
  • Canola oil, for shallow frying, I have used extra virgin olive oil for great flavor and the health benefits I feel it brings

Filling For Mini Pies

Combine ingredients in medium pan.
Combine ingredients in medium pan. | Source
Adding tea to the berry mix.
Adding tea to the berry mix. | Source
Heat to a gentle boil. Reduce to simmer 4 to 5 minutes. Drain liquid.
Heat to a gentle boil. Reduce to simmer 4 to 5 minutes. Drain liquid. | Source
 Brush a 1" wide strip of egg wash on all four sides. Fill with the drained berry mix.
Brush a 1" wide strip of egg wash on all four sides. Fill with the drained berry mix. | Source

Sealing Egg Roll Wrappers

Fold the top of the wrapper down over the berries, and the bottom of the wrapper up over the top.
Fold the top of the wrapper down over the berries, and the bottom of the wrapper up over the top. | Source
Press the ends closed, brush with egg wash, and fold over and press to seal them.
Press the ends closed, brush with egg wash, and fold over and press to seal them. | Source
Flip the pie over, press with the tines of a fork for a decorative and practical seal. Be careful not to poke holes in the shell, this will cause the liquids to leak out into the hot oil and spatter dangerously!
Flip the pie over, press with the tines of a fork for a decorative and practical seal. Be careful not to poke holes in the shell, this will cause the liquids to leak out into the hot oil and spatter dangerously! | Source

Instructions

  1. FILLING: In a medium saucepan, over medium-heat add; strawberries, sugar, vanilla, lemon juice and zest, camomile, and balsamic vinegar. Bring to a gentle boil and reduce heat to simmer for 4 to 5 minutes, no longer. Make sure the sugar has completely dissolved, but DO NOT overcook the berries!
  2. FILLING: Add in the whole clean blueberries and remove the pan from heat. You want the strawberries to remain somewhat firm and the blueberries unbroken, yet warmed completely through. Drain off all of the berry liquid using a fine strainer and reserve. (Try not to break any berries during this process.) If too much liquid is left in the berries it can cause a real mess during frying. Besides, the pies will get soggy and that is not the plan here!
  3. In a large pan, heat enough oil to cover halfway up the pies (see frying image below) to 350°F (177°C). Keep an eye on the temperature using a thermometer during the frying process, maintaining consistent heat makes for better crispy pies.
  4. On a flat, clean, and level surface, brush the egg wash liberally on all four sides of an egg roll wrapper. Add 1 to 2 tablespoons of drained filling in the center. (How full you want your pies is up to you. Just remember that any of the filling that leaks out during frying will quickly place you in a spattering hissing danger zone!)
  5. Fold the top edge down over the berries pressing the flap gently against the filling. Now, bring the bottom of the wrapper up over the top fold. Seal it by running your finger along the long seam and pressing the ends closed.
  6. Add egg wash to each end and fold the ends closed making a little package. Then, press the end folds in place slightly-snug against the filling inside. Turn the pie over. Using a regular salad fork, press the folded ends so that the tines of the fork seal them securely; each folded end should have decorative (as well as practical) indentations from the fork.
  7. Brush a little bit of the egg wash over the long seam of the pie to make certain a good seal in achieved before frying.
  8. Carefully place two pies at a time into the 350°F (177°C) oil. Add the pies to the oil (seams down) by gently guiding the bottom into the oil and then with a very slight nudge, slowly push the top of the pie (where you are holding it) away from you and into the oil. This will cause the oil to splash away from you in the event of a big oil wake.
  9. Fry each pie for about one minute on each side, turning them during the process. Cook them until the shell is a bubbling crispy deep golden brown color. Remove from oil and drain on clean cotton cloth or paper towels. Allow to cool for about 5 minutes, serve warm with a dipping sauce, dusted with powdered sugar, or your favorite ice cream! (Sometimes I use all three serving suggestions on one plate!)

How To Fry Mini Pies

Click thumbnail to view full-size
Slowly place each pie butt-first and seams down, into the hot oil. As you do this, gently guide the pie away from you as it enters the oil. This keeps any splashing heading away from where you are standing. Cook the pies two at a time, for a total of about 2 minutes, turning them to crisp all sides during this time. Or until the shells are golden brown on all sides.Remove  the golden brown pies from the hot oil and drain on a clean dry cloth. Cool for about five minutes before serving as the filling can be scalding hot.
Slowly place each pie butt-first and seams down, into the hot oil. As you do this, gently guide the pie away from you as it enters the oil. This keeps any splashing heading away from where you are standing.
Slowly place each pie butt-first and seams down, into the hot oil. As you do this, gently guide the pie away from you as it enters the oil. This keeps any splashing heading away from where you are standing. | Source
Cook the pies two at a time, for a total of about 2 minutes, turning them to crisp all sides during this time. Or until the shells are golden brown on all sides.
Cook the pies two at a time, for a total of about 2 minutes, turning them to crisp all sides during this time. Or until the shells are golden brown on all sides. | Source
Remove  the golden brown pies from the hot oil and drain on a clean dry cloth. Cool for about five minutes before serving as the filling can be scalding hot.
Remove the golden brown pies from the hot oil and drain on a clean dry cloth. Cool for about five minutes before serving as the filling can be scalding hot. | Source

What You Think Really Does Matter!

Do you think these mini pies are a good recipe for a party or college students' dessert?

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Balsamic Strawberry Dipping Sauce

Tangy Sweet Strawberry Sauce Recipe

Remember the liquid you drained off of the simmering berry mixture? Well, it is time to put it to good use! While your fried mini berry-filled pies are cooling, return the reserved berry liquid to a medium sauce pan and heat it over medium-high heat. While stirring constantly, add in:

  • 1 tablespoon of aged balsamic vinegar
  • 1 teaspoon red wine vinegar
  • 1 teaspoon low-sodium soy sauce

Allow to reduce for about 5 minutes, then drizzle generously over pies, or put into a serving dish and dip your mini pies to taste—remember no double dipping!

Keeping The Fingers "Out" Of Finger Food

PARTY DIP ETIQUETTE

Individual serving vessels for each guest may be the best idea if you are sharing any kind of party dip with people you are not familiar with. When serving finger foods at a party or event, it is always a good idea to have small plates handy. (Paper or ceramic are both fine. Just try to keep the mood and class of the event in mind when choosing which to use). Having little plates on your banquette table lets your guest know that those large bowls and platters full of scrumptious nibbles, should be taken away from the table on the little plates. Clearly meaning there is no double-dipping while grazing through the smorgasbord of selections. Finger food should not mean everyone's fingers, after all!

Finger Food Dessert, Mini Pies

Take a bite outta' Pie!
Take a bite outta' Pie! | Source

Ever Thought About Making Your Own Egg Roll Wrappers? Looks Pretty Simple...

Nutrition Facts for 1 Cup (halved) Fresh Raw Strawberries

Nutrition Facts
Serving size: 1 cup
Calories 49
Calories from Fat36
% Daily Value *
Fat 4 g6%
Saturated fat 0 g
Carbohydrates 12 g4%
Sugar 7 g
Fiber 3 g12%
Protein 1 g2%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tips For making Mini Pies

Here are a couple of tips that will help you make these simple pies. A couple of the tips even show you how to change-up the recipe!

Mini Pie Tips

  • Starting with all of the ingredients at room temperature helps the berries cook faster, thus they stay firmer.
  • Keep the egg roll wrappers sealed until you are ready to use them.
  • Any wrappers you don't use can be sealed in an airtight container and used for up to 7 days.
  • The dryer the filling is, the better the end results will be. Excess liquid makes a soggy mess out of the fried shells.
  • You are not limited to just berries, it's okay to use any fruit you like in this recipe. One of my favorite filling combinations is fresh pear and rhubarb. But, you have to cut the rhubarb very, very tiny to get it cooked enough in such a short period of time. I also add cinnamon to this combo.
  • If you want to glaze the pies, any bunt cake vanilla glaze recipe works just great.
  • If you want to make even smaller "micro-mini pies", follow the recipe above, just cut the wrappers in half before stuffing them and reduce the filling quantity in half for a delightful platter of tiny pies!

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Comments for "Finger Food Dessert, Crispy Little Starwberry Pies" 18 comments

K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Thank you so much Carol! I really appreciate the kind comments.

HubHugs~


carol7777 profile image

carol7777 4 years ago from Arizona

just dropping by to tell you how delish this looks. Very tempting.. Fabulous photos. Voting UP


TToombs08 profile image

TToombs08 4 years ago from Somewhere between Heaven and Hell without a road map.

K9, these look outrageously wonderful! Pinning and sharing. Oh yeah, and voted up. :) Do you cater? :)


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

@Denise Handlon~ I know! I look for a "yummy button" all of the time when devouring your recipe hubs! Thank you for your kind remarks, and for the pin!

Super HubHugs~


Denise Handlon profile image

Denise Handlon 4 years ago from North Carolina

Where's the 'Yummy' button? Great, easy recipe. Interesting, though...the nutritional value of strawberries seem so innocently small...what about the other ingredients, LOL ???? Thanks- I'll be pinning this one. Rated UP/U/A


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Global-Chica~ So nice to see you here today! I am glad you find the recipe to meet your high standards. Your remarks about the photos brought me a very wide smile, thank you. Thanks for the share,too!

Super Big HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

angela_michelle~ I hope you do give them a try, they are really easy and so darn good! Thank you for leaving your thoughts.

Cheers~


angela_michelle profile image

angela_michelle 4 years ago from United States

This sounds really good. I think I'm going to have to try this someday!


Global-Chica profile image

Global-Chica 4 years ago from New York, NY

Yummy!!! I cannot wait to try your mini pie recipe. Seems so simple and looks so delicious. Loving your photos - they look so professional, and so pin-worthy!


Mhatter99 profile image

Mhatter99 4 years ago from San Francisco

It is simple enough to give it a try. Thank you


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

@Teresa Coppens~ I could not agree more!

HubHugs~


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

@the clevercat~ I think of blintzes when I see these also, Rachel! Your idea for a citrus sour cream sauce sounds wonderful, I may be trying it next time! Thanks for stopping and commenting, and l'shana tova, ma'am! I just love Rosh Hashanah! It makes me feel renewed.

HubHugs and Shalom~


Teresa Coppens profile image

Teresa Coppens 4 years ago from Ontario, Canada

Mmmmmmmmmmmmmm! Enough said!


theclevercat profile image

theclevercat 4 years ago from Massachusetts

Shana tova, everyone! Mmmm! I wonder if you could bake these instead? They look like modified blintzes and I love that! A little citrus sour cream to dip? What could be bad? :^)


livelonger profile image

livelonger 4 years ago from San Francisco

I think you and I are about the same age, K9KS...what age that is, of course, we'll never tell! ;)


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Let make something clear, I am WELL out of my college years, not that you are...you are still far too young to be even close to my chronology! ;)


K9keystrokes profile image

K9keystrokes 4 years ago from Northern, California Author

Livelonger~ Such a joy to find you here today! As you, I am WELL out of my college years, but I do enjoy a yummy little pie once in while. These are really easy and cheap to make! Thanks for sharing your thoughts and comments here. Know that I am wishing you a Shana Tova Umetukah, my friend.

Shalom and HubHugs!


livelonger profile image

livelonger 4 years ago from San Francisco

YUM! These look absolutely delicious and actually doable using your directions. I may be well out of my college years, but I still like simple, tasty food so I'm going to have to give this a shot. Thank you for sharing the recipe, and l'shana tova, K9KS!!

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