30 minutes
Cook Time
25 minutes
Cooking Level


  • 12 oz Pure Flavor® Sweet Blooms® Strawberries, chopped
  • 2 packages prepared pie crusts
  • 1 large egg
  • 2 tbsp sweetened condensed milk
  • 1 tsp water
  • ¼ tsp ground cinnamon
  • Salt, to taste
  • All-purpose flour, for dusting
  • Candy eyes, optional for garnish


Step 1

Preheat the oven to 350°F.

Step 2

To make the filling, combine the strawberries, sweetened condensed milk, cinnamon, and salt to taste in a medium bowl.

Step 3

Roll out 1 pie crust on a lightly floured surface to form a rectangle about 9” x 12”. Square off the crust with a knife, reserving the scraps for decorating. Cut into 6 equal rectangles, each about 3” x 6” & transfer to a parchment-lined baking sheet.

Step 4

Roll out the other pie crust to the same thickness as the first. Cut into thin strips about ¼” wide & 7” long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet.

Step 5

Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out, leaving about a ½” border around the edges.

Step 6

Lightly beat the egg with water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle to create a "mummy" look. Press the edges to seal & trim the overhang. Lightly brush the tops with the egg wash.

Step 7

Bake for 20 minutes, rotating the pan halfway through for even color. Cool on a baking rack slightly, about 5 minutes.

Step 8

To serve, add candy eyes if desired.

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