This weekend I went to the Farmers Market because they were having a special weekend sale of strawberries. I got there and turned the corner only to see a long line waiting to get the strawberries. Homey don’t wait in line for anything. Unless it’s really good food or a ride at Disney World. So I turned right around, got back in my car and off I went to the grocery store to get some strawberries they were putting out fresh that morning.
I love strawberries in any dessert. Pie. Cheesecake. Cupcakes. Cake. Smoothie. Jam. Give me all the strawberry desserts. The only way I like it even better is if they are drenched in Balsamic Vinegar. Oh yes.
This pie has been on my mind for a while. But I knew I wanted to ramp it up by soaking the strawberries in that juicy goodness of Balsamic Vinegar. Because I didn’t want the juice to soak into the pie crust, I spread a little bit of chocolate hazlenut goodness on the bottom to help with keeping the pie crust dry. Perfection.
Now I just need to learn to make pie crust for two mini pies so I don’t have all these tempting me in the house.
Small Batch Balsamic Strawberry Pies
Ingredients:
1 Refrigerated Pie Crust Dough
20 large Strawberries, divided (plus optional additional for topping)
1 1/2 Tbsp Balsamic Vinegar
1 Tbsp Brown sugar
2 Tbsp + 1/2 tsp Sugar
1/4 tsp Cornstarch
2 tsp Water
7 tsp Chocolate Hazlenut
Whipped Cream Topping
Instructions:
Cut out stems from 10 strawberries and dice strawberries. Add to a glass bowl. Drizzle in balsamic vinegar, brown sugar and 1/2 tsp is sugar. Mix together, cover and refrigerate for 2 hours.
Preheat oven to 400 degrees.
Place pie dough on a floured surface and use a rolling pin to roll out.
Cut pie dough into seven circles about 1 inch larger than mason jar lid. Prepare mason jar lids by placing metal inner part facing up. Place pie dough into mason jars and create edges by pinching fingers around rim. Poke holes with a fork in the bottom of the pie crust. {Note: make sure the edges of the pie dough touch the lid so it doesn’t fall forward when baking. You can also use dry beans to keep the form.}
Place lids on a cookie sheet and bake for 10 minutes. Remove and let pie crusts cool.
Stem and cut remaining 10 strawberries. Place in a medium saucepan and mash. Turn heat to medium heat and add 2 Tbsp sugar. Whisk and continue stirring until the mixture boils.
In a small bowl, mix together cornstarch and water. Add to strawberry mixture and whisk together, reduce heat and simmer until mixture thickens, about 5 minutes.
Add a teaspoon of chocolate hazelnut to each pie crust and spread on the bottom. Top with drained balsamic strawberries. {Note: you can add some of the juice but just be aware it will soak into some of the pie shell.}
Add strawberry jam mixture to pies. Place in the refrigerator and let cool a couple of hours or overnight.
Top with whipped cream and a strawberry.
Inspired from Allrecipes.com
