This is the EASIEST and best way to blind bake your mini pie crusts! It doesn’t matter if you use store-bought crust or make your own. Let gravity and a cupcake baking pan do all the work. Guaranteed delicious and cute EVERY TIME!
Mini Pie Crust Recipe
Fun fact about me, I am a stubborn woman and with that comes strong perseverance which in this line of work is a bonus. So one day I was attempting to make some mini Chocolate Cream Pies (I was craving them so bad). I ruined at least thirty mini pie crusts trying to bake them in a cupcake pan (keyword “in”). 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!
These crusts are unique because they bake ON the cupcake pan (keyword “on”). It works great for two reasons: (1) their shape stays more intact because of gravity, and (2) the outside of the crusts are exposed directly to the heat so they brown exactly where they should.
What You Will Need
- Chilled store-bought or handmade pie crust (emphasis on the chilled, pie crust bakes best when it is cold).
- A large round cookie cutter, wide mouth jar or glass, etc.
- Standard size cupcake baking pan.
TIP: Make sure your cupcake pan 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.
Forming the Mini Pie Crusts
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. Flour your large cutter and cut out 12 crusts.
TIP: 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.
Form the crusts around the cupcake cavities by lightly pressing on 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.
TIP: Make sure your crusts are snug against the pan or it gives heat a chance to get where you don’t want it.
Pierce your dough with a fork and place crusts 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.
TIP: 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.
Baking the Mini Pie Crusts
Once chilled, immediately bake them for 10 – 12 minutes or until golden brown. 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.
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!
Other Pie and Tart Recipes You Might Like:
- Apple Crumble Tart
- Strawberry Blueberry Pie
- Peach Mango Pie
- Vodka Butter Pie Crust
- Mini Lemon Meringue Pies
- Smoked Peach Cobbler
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Mini Pie Crust Recipe
- Cupcake Baking Pan (12 count)
- 2 pie crusts
- flour; for rolling out dough
- Preheat your oven to 400° F (204° C). Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan.
- Lightly flour your round cutter and cut out twelve circles.* 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.
- Flip your cupcake baking tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down.
- Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much.
- Place your crusts in the oven for ten to twelve minutes or until golden brown.
- Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.
- Covered at room temperature for 3 to 4 days.
- Covered and refrigerated for 5 to 7 days.
- Frozen for up to 3 months.
If you make my Mini Pie Crust Recipe, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!