Little Strawberry Pies with My Big Boy

My Ben.

He just turned 4 and has officially declared himself to be a Big Boy. I have to remind myself that he is right – 4 means he’s left the toddler years behind and he is ready for more. He had his 4-year check up with the pediatrician this morning, and even though he cried and kicked through the two shots, when it was over he reminded me that he is a Big Boy.

I really treasure time with my boy Ben. With so many kids in the house, it is a special treat that we have a few afternoons alone together every week. This afternoon, with the sun streaming through our large kitchen windows, Ben and I turned a leftover pie crust sitting in the fridge (we used the other one last week for pumpkin pie on Pi Day) into nine mini strawberry¬†pies. He was so eager to slice the strawberries, stir the filling and roll out any extra dough. I couldn’t help but notice how capable he has become – he holds a knife so steady and balances so well on the little chair propping him up. He really is a Big Boy now.

Even if he likes making little pies.

Little Strawberry Pies

1 8″ pie crust (I like the refrigerated one from Immaculate Bakery)

3 cups sliced strawberries

1/4 cup sugar (I intentionally kept the sugar content low because I knew we’d be topping the pies with vanilla ice cream)

1/4 cup flour

a squeeze of fresh lemon juice

Heat oven to 375 degrees.

Butter each section of a muffin tin. Cut 3 1/2″ rounds out of the pie crust. Gently place and press the rounds into the muffin tin. Set aside.

In a medium bowl, stir the strawberries, sugar, flour and lemon juice. Fill each pie crust with the berry mixture. Bake for 35 minutes.

Remove from oven and run a knife around the mini pies to loosen from the sides of the muffin tin. Let cool slightly and remove.

Serve topped with ice cream!

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