Mini Pie Crust Shells Recipe

This recipe has a super fun story that I think everyone can relate to. I was attempting to make some mini chocolate cream pies because I was craving them so bad! I kid you not, I ruined at least thirty mini pie crusts trying to bake them in a cupcake pan (keyword here is in).

You know what I am talking about, we see it everywhere as the “go-to” method. But anyways, I tried chilled dough, non chilled dough, store-bought dough, my personal recipe, lining them with pie weights and rice, different temperatures, etc. Nothing worked! They kept shrinking into little tough hockey pucks.

Needless to say, I was fuming. I ended up surrendering on the couch with my bowl of chocolate filling and failed pie crust. I ate it by the spoonful until it hit me, it wasn’t the recipe giving me issues it was the method!

That’s when I jumped back in the kitchen and tried something that has never been done before, until now! I baked the mini pie crusts on the bottom side of the cupcake pan instead. It works great for two reasons:

Equipment and Ingredients for Mini Pie Crust Shells

Here’s everything you will need to make this recipe. Keep reading for important notes and swaps on each!

• PIE DOUGH: I always use my homemade Vodka Butter Pie Crust, but you can also use store-bought crust. Just make sure it is chilled (emphasis on the chilled, pie crust bakes best when it is cold). You can also use this method on the new Pillsbury Mini Pie Crusts.
• FLOUR: For dusting your work surface and prevent sticking. I use all purpose but any type of flour is okay.
• LARGE ROUND COOKIE CUTTER: I like this set of 3 because I can make many different sizes. You can also use a wide mouth jar, glass, or something large and round that can be used as a cutter.
• STANDARD SIZE CUPCAKE BAKING PAN: Make sure you use a light colored cupcake pan and it is clean. You don’t want food and oven bits in your crusts. I used some vinegar to wipe mine down but if yours is dirtier I recommend washing in warm, soapy water.
• COOLING RACK: All wire racks are the best for cooling the pie crust shells.
• ROLLING PIN: You won’t need one if you are using store-bought pie dough. I always recommend using a marble rolling pin because the weight is perfect and they stay cold as you roll.

How to Make Mini Pie Crust Shells

Here’s a quick overview of the steps so you can get familiar. The recipe card below will have complete details and instructions.

1. ROLL OUT PIE DOUGH: Lightly flour your surface and roll the cold pie crust to about an 1/8 inch thick. If it is too thin you will have trouble stretching and forming it around the cupcake cavities so keep this in mind.

2. CUT OUT CIRCLES: Flour your large cutter and cut out 12 crusts. If the cutter begins to stick, you may need to flour it again.

3. FORM DOUGH AROUND THE CUPCAKE CAVITIES: Lightly press and stretch the dough from the top first. This allows air to be released and the dough to stretch a bit making it easier to form around the sides. When you form the crust around the sides make sure it reaches to the bottom of the pan. Pierce your dough with a fork.

4. FREEZE: Place them in the freezer for 5 minutes to firm up. If you don’t have room in your freezer you can also place them in the refrigerator for around 10 minutes. This is key to keep them from shrinking!

5. BAKE: 10 to 12 minutes or until golden brown.

6. COOL: Allow them to cool on the cupcake pan for another 10 minutes to prevent breaking as you move them. Place on a wire rack to continue to cool to room temperature.

There will be variation with the shape of your pie crusts. If they are not perfect, that is okay! Neither are we. They are perfectly imperfect like us but I guarantee they will be flaky and tasty!

Ways to Use Your Mini Pie Crust Shells

This recipe is great for sweet or savory mini pies. Just make sure you are using cooked or no bake fillings for this recipe, they get burnt when twice baked. Fill them with…

• puddings or custard like key lime, French silk, coconut cream, chocolate black bottom pie, pumpkin, or pastry cream
• fresh fruit or fruity jams, curd, or cooked pie filling like apple, triple berry, cherry, rhubarb, strawberry, mango, peach, or passionfruit
• cooked savory fillings like chicken pot pie
• unconventional things like no bake cheesecake, edible cookie dough, Nutella, or Biscoff cookie butter.

As you can see, there are tons of options. I have to say, my Mini Lemon Meringue Pies are my favorite but make them how you want!

Storing Information

You can store empty pie crust shells in an airtight container and at room temperature for up to 7 days. I do not recommend refrigerating them because they tend to draw moisture and become soggy. Some does for freezing, do not freeze them.

If you already filled your pie crust shells, you will still want to store them in an airtight container. If they have a filling that contains dairy you will want to store them in the refrigerator for up to 4 days. And if the filling does not contain dairy, they can be kept at room temperature for up to 2 days or in the refrigerator for up to 4 days.

3 Baking Tips You Need To Read

Although this recipe is easy, there is an art to pie crust. Here are 3 things to help set you up for success.

1. If you are unable to get twelve crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out. Again, chilled dough is what we want throughout this process. Or you can make Pie Crust Cookies (Pie Crust Chips).
2. Make sure your crusts are snug against the pan or it gives heat a chance to get where you don’t want it. This can cause bubbles and shrinkage.
3. Do not put the crusts in the oven without chilling them. Heat with a room temperature crusts causes the butter to melt quickly and the pie crusts will shrink and even fall apart. And if by some miracle they remain intact, they will be very tough.

 Other Pie Recipes To Try

• Mini Lemon Meringue Pies
• Strawberry Blueberry Pie
• Peach Mango Pie
• Apple Crumble Tart