This is your leftover lady, Carly, coming at you with a new recipe! I love fruit, but it feels like the moment I take my eyes off of an apple or a pack of strawberries, they are molding. Here is a little recipe that can satisfy your sweet tooth and use up some produce. My produce of choice is some strawberries that were about to go bad.


  • ½ cup of diced strawberries (you could also use other produce like apples)
  • 1 Lemon
  • 3 tablespoons of sugar
  • 1 tsp of cornstarch
  • 1 premade pie dough
  • 1 egg

Kitchen Tools

  • 1 small pot
  • Muffin tin
  • Pastry brush


1. Preheat oven to 350° and gather your supplies and tools.

2. Spray your muffin tin with cooking spray and roll out your premade pie dough. Grab a mug or cookie cutter to make circular cutouts in your pie dough.

3. Put your pie dough circles in the muffin tin and press the dough down and onto the sides of the muffin tin to form a cup. Save your leftover dough and cut strips about ¼ of an inch wide to make a lattice later.

4. Dice up your strawberries and put them in a pot. Add the sugar and the juice from one lemon (I also like to add a little lemon zest to my filling).

5. Start cooking the strawberries and sugar. Once hot, add in the cornstarch to thicken the filling.

6. Spoon your filling into your pie dough cups.

7. Make a lattice pattern with your dough strips over the filling.

8. In a bowl, whisk your egg and use a pastry brush to brush the raw egg on the dough strips. This will give your crust a beautiful color.

9. Bake your pies for 30-40 minutes. Once done, let them cool for at least 15 minutes before taking a bite.

10. Enjoy plain or pair your mini pie with some vanilla ice cream!

Making a pie filling is a great way to use up a lot of different types of produce. You can even can your filling to use it for later.

For more information on canning pie fillings, I recommend the following title:

The Homestead Canning Cookbook by Georgia Varozza