Mini Pie Crust Recipe


Mini Pie Crust Recipe
Here's a basic pie crust recipe to use with most pie recipes. You can make these days ahead of time. When you get the urge for a pie, you'll be good to go in no time. Makes 4 to five single crust mini pies. You can double the recipe for double crust pies.
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • Pinch of salt
  • 6 tablespoons unsalted butter, cut into small pieces
  • 2 to 3 tablespoons ice water
  1. Combine flour, sugar and salt in a small bowl. Keep everything cold. The butter must not melt.
  2. Using a pastry cutter or your finger tips, cut in butter until mixture resembles coarse even
  3. crumbs.
  4. Using a fork, stir in two tablespoons of water. Add additional water as needed, about 1 teaspoon at a time, until mixture forms a dough.
  5. Wrap the dough in plastic wrap and refrigerate for 1 hour, up to a maximum of 24 hours or freeze it for two months.
Directions for Baking Crust:
  1. Roll dough very tin on a slightly floured surface. Cut into circles using the
  2. large side of the Crust Cutting Tool.
  3. Refrigerate the dough circles for 15 minutes or store in the refrigerator for up to two days.
  4. Place one crust circle into each of the reservoirs of the pie maker. Use the Crust
  5. Forming Tool to form the crust to the reservoir. Be careful not to stretch or tear the crusts. Prick the crusts evenly all over with a toothpick.
  6. Optional: Add your filling to the crust.
  7. Plug in the appliance, latch the lid and bake 8 to 10 minutes or until golden brown.
  8. Open the lid and carefully remove baked pie crusts shells. Repeat with remaining pastry
  9. crust.
  10. Use pie shells or a pre-made crust for pie recipes.