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


  1. 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.
  2. 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.
  3. 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.
  4. 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.