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strawberry mini pies with blueberries and whipped topping

Red White and Blue Strawberry Mini Pies

Just 4 ingredients in these yummy mini pies, and that includes the blueberry. Summer potlucks, 4th of July, Memorial Day -- these beauties travel great and work for any gathering.

Course Dessert


  • 1 package premade double pie crust (the kind you unroll)
  • 2/3 cup strawberry jam
  • 2 cups whipped topping
  • 24 or so fresh blueberries


  1. Preheat oven to 425°F

  2. Unroll the premade pie crusts and lay them flat

  3. Using a 3" round cookie or biscuit cutter, cut out 10-12 rounds per pie crust (20-24 total). Alternately use a knife to cut the dough into 3" squares

  4. Securely press each pie crust round into the mini-muffin pan. Use a sharp knife to cut off any pie dough that sticks above the edge of the pan.

  5. Fill each pie crust with a heaping teaspoon of strawberry jam. Cups should be about half full -- don't overfill or jam will bubble over.

  6. Bake for 7-9 minutes, or until crusts are just barely beginning to brown

  7. Remove from heat and let cool to room temperature

  8. Put a dollop (1-2 tbsp) of whipped topping on each mini pie

  9. Top with a single fresh blueberry

  10. Enjoy!