I have to admit, it has been a bit too long since my last post. But moving, summer classes, work, and many other things, including lack of AC in a hot kitchen, have prevented me from finding time to create something brilliant. Aside from those factors, I have been searching for some inspiring dishes, some food to really wow me. A few weeks ago I took a vacation to Texas and found what I was searching for. I had this brilliant French toast, pistachio crusted goat-cheese cakes, Vietnamese coffee, and crispy chips made from crepe batter. It all the more made me always want my favorite meal of brunch and to open a restaurant. With that said, I decided to make a patriotic inspired dessert. Although the 4th has past, it is never a bad time to make pie!
Roasted Balsamic Strawberry Mini Pies
20 mini pies
*Crust Adapted from Cook's Illustrated Foolproof Pie Crust Pie Crust
- Pie Crust Ingredients:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons of sugar
- 12 tablespoons of chilled unsalted butter cut into pieces
- ½ cup of chilled coconut oil broken into pieces
- 8 tablespoons of cold water
- Filling Ingredients:
- 1 tablespoon of granulated sugar
- 1 carton of strawberries cut into quarters
- 1 1/2 tablespoons of balsamic vinegar
- Egg for egg wash
- In a food processor or good blender, mix the salt, flour, and sugar. Then add in the coconut oil and chilled butter. Once the ingredients create crumbles, place the mixture into a bowl. Then stir in the cold water. Form the dough into a ball and cover with plastic wrap. Place the dough in the refrigerator to chill for at least an hour or overnight.
- While the dough is chilling, make the filling. Take the strawberries and cut them into quarters. In a bowl mix the strawberries, sugar, and balsamic vinegar in a bowl. Spread the mixture on a baking sheet. Bake the strawberry mix at 350 degrees for about 20 minutes. Once done cooking, mash the roasted strawberries in a bowl.
- Once the dough is chilled, roll it out on a floured surface. Cut the dough with a circular cookie cutter. Place the circular cut outs into a muffin tin. Press the dough down to form a well using your thumb. Poke the dough with a fork.
- Fill the cups with a small spoonful of the strawberry filling. Top the small pies with either another cut out of dough or thin dough strips to create a lattice topping. Lightly whisk an egg, and brush a small amount over the top. Lastly add a pinch of sugar on top. Bake the pies at 375 degrees for 20 minutes or until golden brown. Once golden brown, remove from the oven and allow them to cool.