Star-Studded Mini Pies

I had a total disaster while making something I had planned for today. You don’t think Kate and I have disasters? Oh, we do. You’re going to hear about mine around Christmas time (when I post the blue food that magically turned green when I cooked it against everything I tried to prevent it! ) So I realized I was going to have to scrap it and come up with something else and I was pounding my brain trying to think of something new and different. I started thinking about pie, but didn’t want to make a pie because everyone makes pie. Then I thought about mini-pies, because miniature versions are always cool. Then I thought about a darling little sugar-coated cookie-ish topper that would make these things the coolest thing on the party table. Perfect. Adorable. Delicious. And pretty darn easy too since you can use store bought dough and canned pie filling. You can certainly substitute homemade filling, but I love the bright artificial color of the canned stuff 🙂 Plus, it’s easy. I like easy.

Star-Studded Mini Pies
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Pie Crust Dough (or buy refrigerated ones in a pinch)
canned pie filling (something red and something blue)
2 T butter, melted
1/4 c granulated sugar

Preheat oven according to pie crust recipe.

Roll out your pie crust so it’s about this thick:

Don’t ask me how thick that is, I don’t know. I have fat fingers if that helps you gauge it from the picture. If you’re using a store-bought crust 1) Don’t tell Kate, she’ll TP your house in disgust. 2) Don’t buy generic (especially Walmart brand) and 3) Roll it out about 2 inches larger than it comes and you should be about right.

Using a cookie cutter, or a cup with about a 3 1/2 inch diameter, cut out circles of dough.

Place each dough circle center in one of the mini-muffin tin wells. The edge should over-hang a little. Gently roll the edge down with your fingers and then crimp it so it looks pretty.

They really don’t have to be perfect, I like that these little guys look rustic and homemade in the end.

Using a spoon, (I don’t know what else you’d use…) fill each mini pie a little over half full with filling. Don’t go crazy and fill them to the top. Catastrophic things happen. More on that to come.

Next you’ll need your cute little stars. My star cutter is about 2″ across and it was the perfect size. If you can’t find a cookie cutter you could always print out a stencil and cut the stars with a knife. You’d have to want these pretty bad though to go through that effort. Look through your kid’s playdough bin. That’s where I found mine!

Now the fun part. Dip your stars (both sides) in butter and then dredge in the sugar. Make sure to lick your fingers after the sugar starts piling up and making buttery sugar globs on your hands. Curse because you just finished working out and canceled it out with one lick. Wash hands and repeat.

Place a star on top of each little pie. It’s okay if it sinks down, it will puff up when it bakes.

Pop them in the oven and bake 15-20 minutes or until the edges are golden brown. Remember when I told you not to fill them too full? This is what happens. Just so you know.

I filled the next batch only about 1/2-3/4 full and they still spilled over a bit, but I thought it was a perfect amount. I love how they spill out and look a little messy. It makes me want to just gobble them all up. And I love how festive they look with the red and blue.

You can serve them warm or at room temp. And they can definitely be made hours ahead of time.

darling, right?

2 pie crusts should be plenty to do 24 mini-pies. Depending on the recipe or brand of crust you use, you may be able to get closer to 30.

You’ll definitely have left-over pie filling- make these if you need more treats (and really now, who doesn’t need more treats?)

And if you’re not into berries, try one of these ideas:
gooey cookie filling
quiche filling for breakfast or brunch
use shredded apples in this apple pie filling
Bake the shells and stars separately and fill with Kate’s banana cream pie filling



  1. Yep, darling! I love the apple pie idea, as I don't really like the berry fillings (though w/ the red and blue it's just too perfect for the holiday!) Great job.

  2. Totally never saw it coming, such a trap I would have walked into, especially since I'm greedy. I'm always trying to shove more, more, more! in it.

    They look great just the same, totally cute idea!

  3. Those are super adorable! And is there anything wrong with eating leftover pie filling with a spoon? …Just asking…

  4. I made these with my 8 and 6 year olds tonight. they were easy, fun, and tasted great! we had them with vanilla ice cream–yummy! thanks for yet another great recipe!!

  5. This is a delicious looking treat. What a great idea! We had beautiful fireworks in our area. Happy 4th!

    Jackie at

  6. These were so good! I am loving your blog. In fact, I have made several of your recipes & posted them (with a link to you) on my blog after because they are so good. Thanks for more great recipes.

  7. I found your blog from's site. Both are my two favorite reads!

    I made these this weekend and they came out GREAT! I used store-bought pie crust and cherry pie filling, but I did make my own blueberry pie filling. Also, my star cookie cutter was too big, so I cut little round toppers and cut a little x in the middle for the blueberry and for the cherry I cut out strips of dough and made an X. I was going to attempt lattice for the cherry, but didn't have the patience. Again, super recipe. So simple and delicious!

  8. I am SO glad I stumbled across your site! Thanks for all the wonderful recipes! I can't wait to try these out–they look simple and great! 🙂

  9. I love these mini pies. I want to specialized in this area. I Like baking 6" and 5" pies but want to go smaller.

    Sara you did Fantastic work!

  10. hey! I’ve made these adorable little pies several times since finding your site, 4th of July picnics, school functions, bake sales but immediately thought of them again when I heard the family of an injured soldier is having a benefit next weekend. These little pies will be just perfect! Thanks again for sharing!

  11. ADORABLE!!!! these will def be making an apperiance this weekend!!!!! Thank you so much for the idea… (with Kate~ no premade crust here… my mom would have my neck!!!) Oh well, homemade does always taste better (made with lard not shortening!!!)

  12. Oh Man! I am so glad I saw these today! I host brunch at my house every year on the 4th, and these are gonna be perfect! Thanks for such a cute idea. I love it!

  13. I’m so excited to make these! I’m wondering if you need to do anything to the muffin pan before you make (non-stick spray, butter, etc). I’m sure it can’t hurt… or can it? 😉

  14. Can I use a regular muffin tin and just increase the size of my circle? Though I’ve registered for the mini we don’t have one just yet.. 🙂

  15. I’m wondering the same thing about using a regular sized muffin pan? All i have and I am dying to make these tonight! So cute!!

  16. Can I put the stars on top of the pies, brush with butter and sprinkle with sugar? Or is it very important to have both sides drenched (for some reason besides yumminess)?
    p.s. LOVE your recipes! I’ve made so many and they are all delicious – I especially love the sweet potato fries and honey dip!!

  17. Just found out that the 4th of July party we are attending is TODAY (the 3rd) rather on the 4th as I’ve been planning for weeks (oops – didn’t notice that little detail on the Evite:)
    This recipe i received through my Mixbook account is a lifesaver! Easy, cute and yummy – and I was able to shop for ingredients and prepare them in plenty of time for the party TODAY. Thank you!

  18. FYI I did these in a regular muffin pan – it was great 🙂

    and FYI I figured out that if you have a pampered chef press and seal it would probably work perfect for the mini pans (it was just a titch to small for the regular ones) and if you use it like a cookie cutter you get a pretty edge 🙂

  19. I want to make these today and save them for tomorrow. Will they still be good?  Do I refrigerate them or leave them out overnight?

    1. I’d probably pop them in the fridge, but they’d be fine on a counter overnight as well. The only risk is that the crust may get a bit soggy…

  20. Did I miss the baking temperature? Baked mine at 400 degrees for 15 minutes!
    Tried a 2&1/2 inch star, but didn’t work as well, cut them to 2 inches for second batch. What a great dessert for the Olympics Opening Game party tonight!

  21. I made these this past weekend for a 4th of July party, and they were wonderful. The only issue I had was removing them from the muffin tins. Any helpful tips?

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