Strawberry Pie Bites

Strawberry pie bites

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Strawberry pie bites made with a white whole wheat flour and butter crust, strawberry jam, and baked on sheet pan. A perfectly festive dessert for the Memorial Day or the Fourth of July.


  • 2 1/4 cups white whole wheat flour
  • 1 stick butter
  • 1/2 tsp salt
  • 1 cup ice water (you won't use it all)
  • 1 egg
  • Your favorite strawberry jam (raspberry, cherry, or blueberry work too!)
  • Sugar (fine or coarse)


  1. In a food processor, combine flour, butter, and salt. Pulse until pea-sized crumbles form. Add ice water to mixture one tablespoon at a time, pulsing after each addition. Pulse until dough comes together in a ball. (I usually end up using about six tablespoons of ice water.)
  2. Turn dough out onto a floured surface and roll it out until it's about 1/4-inch thick. I did split the dough in half and rolled out each piece separately, but you can do it in one big piece as well (I have counter space limitations :)). If dough gets sticky, sprinkle with additional flour as needed.
  3. Using a pizza cutter, slice off any uneven edges around the perimeter of the dough. Slice the dough into 2-inch thick vertical strips, then slice them horizontally into 2-inch thick strips. You should end up with a bunch of 2x2-inch squares. Carefully space them out a little bit.
  4. Spoon about 1-2 tsp of jam onto half of the pie dough squares. Use each of the other half of the squares to cover the jam-filled squares. Crimp edges together using a fork (flour the edges to help with sticking). It's okay if some jam oozes out -- it's easy to wipe away, or just leave it there.
  5. Line a baking sheet with parchment paper and place the squares on the baking sheet (as many as you can fit on one). Pop the baking sheet filled with pie squares in the fridge or freezer for 5-10 minutes.
  6. Preheat the oven to 350 degrees. Beat the egg. After pie squares have chilled for a few minutes, brush with egg wash and sprinkle with sugar.
  7. Bake for 15 minutes or until tops are golden-brown.


*At any time during the crust-making process, you can place the dough in the fridge or freezer to keep it cold and easier to work with.