Photo by Melanie Grizzel

recipe heading-plus-icon


Serves 12


  • For the crumble topping
  • 1¼ cups flour
  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground ginger
  • 1 cup butter, cubed
  • For the filling
  • 2 pounds strawberries, washed and diced
  • 2 tablespoons orange juice
  • ¾ cup sugar
  • 1 ounce basil, chopped
  • For crust
  • 12 (3-inch) mini, pre-baked pie shells
  1. Make the crumble topping: In a mixer fitted with paddle attachment, combine flour, sugars, cinnamon, and ginger. Add cubed butter slowly on low speed ¼-cup at a time. Combine until mix darkens slightly in color and begins to clump together.
  2. Make the filling: In a large mixing bowl, toss strawberries with orange juice, sugar, and basil.
  3. Spoon filling into crusts and sprinkle with crumb topping. Bake in a 350-degree oven for 10 minutes, turn, and bake 8 to 10 minutes more until golden brown
  • Adapted from Kecia Johndrow of Tiny Pies in Austin, Texas

Leave a Reply

Be the first to comment.