mini pie crust recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best mini pie crust recipe

I’ve been making mini pie crusts for years, and I just can’t get enough of them. My kids love helping me roll out the dough and fill the little pies with their favorite fruits or nuts.

The best part is, they’re so easy to make and customize to your liking. Whether you’re looking for a healthy snack or a fun dessert for a party, these mini pie crusts are perfect.

Plus, they’re incredibly versatile – you can use them as a base for savory pies, like spinach and feta, or sweet ones, like strawberry and cream cheese. The key to making great mini pie crusts is using cold ingredients and not overworking the dough.

This will ensure that your crusts are flaky and tender, just like a traditional pie crust.

Mini Pie Crust

4.8 from 1065 votes

These buttery, flaky mini pie crusts are perfect for individual pies or tarts. They are easy to make from scratch and can be filled with sweet or savory fillings.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 12Cuisine: InternationalCalories: 110 kcal

🥘Ingredients

For the Dough

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the cold butter cubes and use a pastry cutter or fork to cut them into the flour until the mixture resembles coarse meal with some pea-sized butter pieces remaining.
3Drizzle 3 tablespoons of ice water over the flour mixture and stir with a fork until the dough begins to come together.
4If the dough seems dry, add the remaining tablespoon of water, one teaspoon at a time, until it holds together when pressed.
5Turn the dough onto a lightly floured surface and gather it into a ball, then flatten into a disc.
6Wrap tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 days, until firm.
7Preheat your oven to 375°F (190°C).
8On a lightly floured surface, roll the chilled dough to about 1/8-inch thickness.
9Use a 3-inch round cookie cutter or a glass to cut out 12 rounds, rerolling scraps as needed.
10Gently press each dough round into the cups of a mini muffin tin, ensuring the dough reaches the top edge.
11Prick the bottom of each crust several times with a fork to prevent puffing during baking.
12Bake the mini crusts for 10 to 12 minutes, until the edges are lightly golden and the bottoms are set.
13Remove from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Plastic wrap
Rolling pin
12-cup mini muffin tin
Fork

📊Nutrition Facts (per serving)

🔥Calories: 110 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 100mg🌾Total Carbs: 9g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 1g

📝Notes

For a sweeter crust, add 1 tablespoon of granulated sugar to the flour mixture. These crusts can be baked ahead and stored in an airtight container at room temperature for up to 2 days.

Watch Video Of How Mini Pie Crust Works

These mini pie crusts are always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick snack on-the-go. They’re perfect for family gatherings because everyone can customize their own filling with their favorite fruits or nuts.

Store leftover mini pie crusts in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Reheat frozen pies in the oven before serving.

❓ Frequently Asked Questions About Mini Pie Crust

Q: Can I use pre-made pie crusts instead of making my own?

No, using pre-made pie crusts will change the flavor and texture of the dish significantly. While they can be convenient, homemade pie crusts are worth the extra effort. Plus, making your own dough allows you to control the ingredients and customize it to your taste.

Q: What’s the best way to store leftover mini pie crusts?

You can store leftover mini pie crusts in an airtight container at room temperature for up to 2 days or freeze them for up to 3 months. Simply thaw frozen crusts at room temperature or reheat them in the oven before filling.

Q: Can I use gluten-free flour to make mini pie crusts?

Yes, you can use gluten-free flour to make mini pie crusts, but keep in mind that the texture and flavor may be slightly different. You may need to adjust the ratio of liquid to flour and add xanthan gum or guar gum to help with texture.

Q: How do I know if my mini pie crust is properly baked?

A properly baked mini pie crust should be golden brown on the bottom and lightly browned on top. Check for doneness by inserting a toothpick into the center of the crust – if it comes out clean, it’s done.

Q: Can I make mini pie crusts ahead of time and assemble them later?

Yes, you can make the dough ahead of time and store it in an airtight container in the refrigerator for up to 24 hours or freeze it for up to 3 months. Assemble and bake the pies as directed once you’re ready.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts