Strawberry Pot Pie


When Milton Brasher-Cunningham shared pictures of his Strawberry Pot Pie on social media last week, we knew we had to have this recipe to share on our newsletter.  We were obsessed!  Milton’s trick of using mini jelly jars in place of ramekins lets your dinner party guests (or the family) see the strawberry sweetness at the bottom of the pie.  It looks amazing, and trust us, it tastes as good as it looks!

Makes 6 servings

Sugar cookie lid:

  • 1/3 cup of unsalted butter, room temperature
  • 1/3 cup of sugar
  • 1 tbsp of brown sugar
  • 1/2 tsp of lemon zest
  • 1 tsp of lemon juice
  • 1 small egg, or 1/2 large egg
  • 1 cup of all-purpose flour
  • 1/3 tsp of baking soda
  • 1/8 tsp of salt
  • 1/4 cup fresh basil, sliced
  • Strawberry filling:
    • 1 quart (1 pound) of strawberries, hulled
    • 8 Tbsp of creme fraiche
    • 4 Tbsp of brown sugar
    • 4 tsp of lemon juice
  • Powdered sugar for rolling and dusting


Make the lid:

  1. Preheat the oven on 350ºF
  2. Stir the unsalted butter, sugar, brown sugar and lemon zest together vigorously.DSC_5742
  3. Stir in the lemon juice and egg and whisk until fully incorporated.
  4. Put all of the flour, baking soda, salt, and basil in a food processor and pulse until the basil is mixed in.
  5. Stir the dry ingredients into the wet ingredients until everything is thoroughly incorporated. DSC_5746
  6. Cover the dough with plastic wrap and chill in the refrigerator for 30 min. DSC_5747

Make the filling:

  1. Cut the strawberries into pieces (halves for small berries, quarters for large).  You want large chunks so they maintain their shape during baking.
  2. Mix the strawberries with the creme fraiche, sugar and lemon juice.

Assemble the pies:

  1. Divide the strawberry mixture into 6 small, 4-oz jelly jars.  Leave a 1/2″-space at the top. DSC_5759
  2. Place 2 Tbsp of powdered sugar in a bowl.
  3. Using a large ice-cream scoop, take a tightly-packed scoop of the chilled cookie dough and flatten it off.  DSC_5766
  4. Drop it in the powdered sugar and roll it to evenly dust the surface.  DSC_5761
  5. Use your hand to flatten the dough into a thick disk that fits the diameter of the jelly jar.  DSC_5763
  6. Place the cookie disk on top of the filling and press lightly around the edges to make sure the dough covers the entire jar top.  It is okay if the dough overlaps the edge, like ours did.  DSC_5764
  7. Repeat with the other three.  You can also keep all the components in the fridge and make one single serving at a time as needed.

Bake in the oven on 350ºF for 15 minutes, then lower the temperature down to 320ºF and bake for another 10 to 15 minutes, until the cookie top is golden brown and puffed.  DSC_5769

Serve immediately.


Recipe adapted from

Thank you Milton for this incredible recipe!!

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