I knew in the back of my mind I had all of those ingredients (with a few adaptations) on hand and planned to surprise Tim and do a Giada recreation at home! Her recipe called for orange zest and honey. I instead used a little sugar and lemon zest. We also had a carton of blackberries in the fridge so I added those to the strawberries, too!
I don't have any biscuit cutters in the house but the lids of my little jars I dressed up with chalkboard paint worked perfectly! I used the bigger lid for the bottom of the crusts and the smaller one for the top.
Adapted from Giada deLaurentiis
- 1 refrigerated 9-inch pie crust
- 1 teaspoon sugar
- 1/2 tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- 8-10 medium strawberries, hulled and cut into small pieces
- 8-10 blackberries, cut in half
- 1 egg, beaten
Preheat the oven to 375 degrees F.
For the crust: Unroll the pie crust and using round cookie cutters, cut out 12 (3-inch) circles and 12 (2-inch) circles of dough. Lightly press the 3-inch circles of dough into the bottom and sides of the prepared muffin cups.
For the filling: In a small bowl, whisk together the sugar, lemon juice, , and zest until mixes. Stir in the strawberries and blackberries.
Spoon the filling into the muffin cups and using a pastry brush, lightly brush the edges of the dough with beaten egg. Put the 2-inch circles of dough on top. Using the tines of a fork, press the edges of the dough together to seal. Lightly brush the tops of the pastry with the beaten egg. Using the tip of a knife, make a 1/4-inch wide slit in the center of each pie. Bake until the crust is golden, about 14 to 15 minutes. Remove from the oven and cool for 30 minutes.