Sarah Jannings


  • One box of Pillsbury™ Refrigerated Pie Crusts (2 crusts per box), softened as directed on box
  • Two pounds of strawberries, hulled and divided
  • One third cup pure maple syrup
  • Two tablespoons brown sugar
  • One teaspoon vanilla extract
  • Zest from 1 lemon
  • Whipped cream, for topping
  • Cinnamon sugar, for topping
  • Small cookies made from leftover crust for serving (if desired)


STEP 1: Preheat oven to 350ºF. Grease four 8-ounce wide-mouth canning jars with cooking spray.

STEP 2: Unroll your pie crusts and lay them on a clean surface. Use a knife to cut out four 6-inch circles. Carefully press the dough into the bottom of the jars and up the sides.

STEP 3: Place a piece of parchment paper in each jar to cover the dough. Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes or until the crust is golden brown.

STEP 4: Let cool completely before removing the parchment paper and pie weights.

STEP 5: Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes. Use a fork to mash the strawberries. Remove from the heat and allow to cool 5 minutes.

STEP 6: Divide the remaining pound of strawberries among the 4 pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries. Cover and place in the fridge for 2 hours OR serve warm. If desired, serve with a dollop of whipped cream and a mini pie-crust cookie dusted with cinnamon sugar.