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Mini Pie Crust Recipe

5 from 1 vote
Total Time: 22 mins

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.

I have an awesome recipe for a Vodka Butter Pie Crust (I use it in this post). I also have a super fun Mini Lemon Meringue Pies recipe which uses this technique. Check them out!

What You Will Need

  1. Chilled store-bought or handmade pie crust (emphasis on the chilled, pie crust bakes best when it is cold).
  2. A large round cookie cutter, wide mouth jar or glass, etc.
  3. 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.

What you need for Mini Crusts- pie dough, large round cutter, cupcake baking pan

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.

Crusts rolled out and cut with cookie cutter.

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.

Crusts formed on the cupcake baking pan.

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:


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Enjoy Entirely, Elizabeth
Crust fully baked on a cooling rack. Some are stacked and one is flipped forward to see the interior.

Mini Pie Crust Recipe

Elizabeth Swoish
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!
5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Dough Chill Time 5 mins
Total Time 22 mins
Course Appetizer, Breakfast, Dessert, Side Dish, Snack
Servings 12 mini crusts
Calories 125 kcal

Equipment

  • Cupcake Baking Pan (12 count)

Ingredients
  

  • 2 pie crusts
  • flour; for rolling out dough

Instructions
 

Pie Crust

  • 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.

Video

Notes

Storing information for Mini Baked Crusts:
  • Covered at room temperature for 3 to 4 days.
  • Covered and refrigerated for 5 to 7 days.
  • Frozen for up to 3 months.
Keyword BAKE, CRUST, DOUGH, EASY DESSERTS, KID FRIENDLY RECIPES, NO FAIL, PARTY FOOD, PIE

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!

By Elizabeth Swoish on September 3rd, 2021

3 thoughts on “Mini Pie Crust Recipe”

  1. 5 stars
    I never tought of putting the dough on the back of a cupcake baking pan. This is such an awesome idea and worked perfectly. Gonna be making mini pies like that alot in the future!

    Reply

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