Mini Pie Crust Recipe
This method is the easiest way to bake your favorite pie dough into individual mini pie crust shells. Gravity does all the work here and they are guaranteed flaky and delicious every time!
EQUIPMENT
- Rolling Pin - marble
- Cupcake Baking Pan - standard, 12 count
- Large Round Cookie Cutter - 3 ¾ inches across, I love this set of 3
- wire cooling rack - metal
INGREDIENTS
- 2 pie crusts; - homemade or store bought (9 inches)
- 2 tablespoons all-purpose flour; - for work surface and rolling out dough
INSTRUCTIONS
- Preheat your oven to 400 °F. 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
RECIPE NOTES
Storing Information:
- Empty Pie Crust Shells: Room temperature, in an airtight container, for 7 days.
- Filled Pie Crusts with Dairy Based Filling: Refrigerated, in an airtight container, for up to 4 days.
- Filled Pie Crusts without Dairy Based Fillings: Room temperature, in an airtight container, for up to 2 days. Refrigerated, in an airtight container, for up to 4 days.
- Freezing is not recommended.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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