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Pie Maker Tips

You think after you invested time reading the manual carefully your pies would turn out beautifully. Well, guess what? They did not. The pies tasted fine but looked ugly and burnt.
We worked through a step by step process to getting the best out of this Breville Mini Pie Maker, and here are our results:   READ MORE

Pie Maker Manual – Step-by-Step

To get the best use out of your mini pie maker, make sure you have everything prepared and ready to go before starting to bake your mini pies.

  • 1. Prepare the dough and divided in half. However, make one slightly larger.
  • 1. Using the smaller half, roll your dough thinly into a long rectangle, 1/8 inch or thinner and about 4-1/2 inches wide. Using the smaller end of the pastry cutter that came with the pie maker or a round, 4-1/4 inches-wide pastry cutter, cut out four disks (or circles) from the dough. These will be your pie “tops”. Reserve any remaining pastry scraps for decorating your personal pie or for future pies.
  • 2. Roll out the remaining dough, the larger half, about 5 inches wide and cut out four disks (or circles) from the dough using the larger end of the pastry cutter that came with the pie maker or a round, 5 inch-wide pastry cutter. Any dough left over at this stage can be frozen to be used later, or saved to make another batch of mini pies. Once the pie dough is rolled out, place the circles on a baking sheet or a plate, leaving space between each circle. Cover the dough and chill. (See below for a more detailed description on how to best cut the dough with a pastry cutter)
  • 3. Turn on your mini pie maker and allow it to heat. The mini pie maker will need to heat through two cycles of green light before it is fully hot and ready.
  • 4. While the mini pie maker is heating, prepare your pie filling and keep it within reach.
  • 5. Remove the pie dough circles from the refrigerator. Place the larger circles into the bottom of each metal plate of the mini pie maker, using the pie tamper to gently press each circle down into the cavity. Working quickly but carefully, scoop a good 1/3 cup of filling into each pie bottom, filling all the way up to the top.
  • 6. Close the lid down to form the pie edges of the dough, then immediately reopen. Let the bottoms cook for 2 – 3 minutes.
  • 7. Center the pie tops onto each mini pie, then close the lid to begin baking, no need for pie vents. Bake for about 8 minutes, then check for doneness. If the mini pies are not yet golden brown, close the lid and bake 1 minute more.
  • 8. Unplug the mini pie maker. Let the pies rest for a minute or so, then remove the mini pies with a heat safe spatula by gently lifting the edges. Be careful- the unit will still be hot.
  • 9. Serve your pies! Keep them all for yourself (shh- we won’t tell) or distribute them amongst your family, friends and coworkers. Everyone will be astonished when they hear how really simple the process is- that is, if you want to tell them. Sometimes a little mystery in the kitchen is best!