Convert my recipe for mini pies

Many times I have been asked how to convert a regular pie recipe for mini pies. It’s not that hard once you understand what the quantity differences are.

Ok here’s the conversion breakdown:

  • Crust – How much will I need?
  • Filling – How much filling do I used? What is the preparation?
  • Baking time – How long should I bake my mini pie?

For your information on mini pies

Mini pies use more crust and less filling; it’s just a matter of the fact. Furthermore, mini pies bake a quarter of the time of a full 9″ pie.

The conversion is interchangeable for common mini pies

Instead of trying to cover every possible conversion out there for each mini pie maker, we will focus on converting for the Breville Personal Pie Maker. Many others come mighty close to this standard and can be used interchangeable. This conversion works well for four to five-inch mini pies.

The Crust Conversion

Mini pies use more crust than a conventional nine-inch pie. Most 9-inch pies with a double crust use recipes that call for 2 1/2 cups of flour. This amount is just not enough for mini pies. You need a pie crust recipe that uses at least 3 cups of flour. This one is the one I use. This amount will yield eight mini pies with a top and bottom.

How to prepare the dough for mini pies-

  • Make the dough and divide it in half. Instead of forming two balls from with it, form the dough into a very large thick candy bar. Wrap it with plastic and refrigerate for at least 15 minutes.
  • Remove one of the dough bars. Divide this in half (actually we are dividing the dough in half again), length wise. However, make one of the halves slightly larger. Roll out the dough long and wide enough to cut out four(4) mini pie tops.
  • Now take the slightly larger half and add any scraps leftover on top the dough from the prior step above. Make sure the scraps are placed well into the dough. Roll out the dough long and wide enough to cut out four(4) mini pie bottoms.
  • Repeat the steps on the other half of the dough in the refrigerator. You should have eight(8) pie tops and eight(8) bottoms for eight mini double-crust mini pies.

One Double crust recipe for a 10″ pie will provide enough dough for eight(8) double crust or 14 single crust mini pies.

The Filling Conversion

It’s of no surprise but mini pies actually use less filling than a full pie. Most 9″ pies need about 4 cups of filling. However, mini pies use about 1/3 cup of filling, maybe a teaspoon more for some. So if we made 8 mini pies you will need 8 time 1/3 = 2 2/3 cups of filling which is close enough to saying we need 3 cups of pie filling to fill 8 mini pies.

So if you used a recipe for a 9″ pie, expect to have a cup of filling left over. Or you could try to reduce the recipe by a quarter. This could get complicated and confusing for some, but what you do is multiply every ingredient amount by 3/4. This adjustment should yield your 3 cups of filling.

Worst case just don’t worry about it and know there’s going to be some filling left over.

One pie filling for 9″ pie will fill eight mini pies and some.

Baking Time Conversion

We saved the most controversial one for last. Just to be blunt, pie fillings like to take their own sweet time to cook, not in a10 minute flash. So what do we do when a 9″ pie requires 50 minutes when we only have 10 to 12 minutes for our mini pies?

Pre-cook filling

We start cooking the filling before adding it to the mini pies. Mix everything the 9″ pie calls for in a pan and place over low heat. Stir once in a while but not often. Once the filling thickens remove from heat and place in mini pies.

One tip I enjoy for berry pies. Mix the filling as directed but hold back 1/8 of the berries. When the filling has thicken, remove the pan from the heat and add these berries back. It will give the filling a touch of extra freshness.

I also have another trick when it comes to baking mini pies that need more baking time like pumpkin. You have to read about my secret weapon here.