Strawberry Pie Bites


I saw little bites like this, probably about a year ago. I have been waiting for the perfect moment to try them. I think part of what held me back was uncertainty. I wasn’t sure if my dough would hold up. Sometimes it is softer, so I wasn’t sure if the shape would hold.

I put it on my market menu, holding myself then for actually making them.

I was determined. So I started brainstorming on how to remedy my problem. I cut down the amount of butter. And refrigerated the dough long enough. And this did the trick. I was able to shape them perfectly. I placed them in the freezer to keep the shape. Filled each little well with strawberry filling. And stuck them back in the freezer. I have learned with making gluten-free pies, freezing is my friend. I freeze to keep shape. Plus this helps me stay organized. I prep my pies during the week, working on them a little here and a little there. Then on Friday’s all I have to do is bake them fresh. This means I no longer spend all day prepping and baking. I feel less rushed. And I am able to give greater focus and energy to what I’m making. Plus I get to give each pie the attention it needs each time I work on them. I walk away feeling like I have truly done my best.

My vote is that I loved these little bites, if I did them again I would probably make them a tiny bit smaller. But I like the proportion of filling to salty, flaky crust. It’s my kind of thing. Plus one little bite, makes you feel treated without feeling guilty.

Strawberry Pie Bites

  • 1 patch of Paleo Pie Dough
  • 1 pint of strawberries
  • 1 tbsp tapioca flour
  • 1/2 cup honey
  • 1 tsp lemon juice

Let’s Make it Happen:

Make sure dough is refrigerated sufficiently. Roll out on a piece of parchment paper, lightly floured with tapioca flour. I also like to sprinkle a little more flour on top and place another piece of parchment on top. Roll out pretty thin. Cut into squares. Take each corner and roll inwards. Repeat with all the corners. This should leave a little well in the center. Place in the freezer on a parchment lined baking sheet.

Dice the strawberries. place in a saucepan with the tapioca flour, honey, and lemon juice. Cook until it begins to thicken. Remove from the heat. Cool.

Place about a teaspoon of filling into each bite (you should probably have extra, I saved it and made pop tarts later). The amount will depend on the size of bite you made.

Preheat oven. Bake at 350 for about 15 to 20 minutes, until crust is golden in color. Again time will vary, depending on the size of the bites.

Cool and eat!

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