If you couldn’t tell already, I love pie, and I love them mini! They are cute, the perfect piece, and easy for kids and adults to make!
There are tons of different varieties that you can make, the possibilities are endless! In the summer, I like to stick to peaches, they are sooooo good during the months of August and September! Now that it’s becoming apple season, I can’t wait to make a few apple ones!
A food processor is extremely helpful in the crust making process, but you can also use a pastry blender. The key is to not over-blend, so you don’t develop too many of the glutens and make the dough tough!
Pulse together the shortening, butter, flour, and salt together in the food processor. It should look like coarse crumbs.
At this point you can refrigerate this and use it later if you are not ready to use it yet. During the holidays it’s a good idea to pulse the stuff ahead of time, because it will keep for a long time and you can get one thing out of the way!
If you choose to keep going, now add the ice water mixed with vinegar, slowly while pulsing. It should look like large soft balls that will squish together when squeezed. squish, squish.
Now form the dough into two balls and place into a plastic bag or wrap in plastic wrap and refrigerate for 20-30 minutes.
After its done chillin’ take it out and begin rolling! Roll until it’s about 1/4 inch thick. Make sure to flour your surface liberally and do not overwork the dough!!
Then begin cutting out circles using a large glass or large biscuit cutters.
Now use a muffin tin to form the base of your pies. You can also use mini pie pans if you have them (I was so excited when I found some at Home Goods last week!) Then fill them with a filling of your choice. I usually just mix fruit with a little sugar, flour, and nutmeg! I hate measuring when I don’t have to!
Cut more circles to form the top crust. Make them a little larger than the top of the muffin tin to get a good seal.
I made the little lattice ones by cutting skinny strips of crust with a pizza cutter and weaving them together!
Put in the oven for 20 minutes covered in foil and uncovered for another 20. And then, voila! Mini pies! (No finished product pics yet, will post soon!)
- • 2 cups unbleached all purpose flour
- • 8 Tablespoons cold butter
- • 8 Tablespoons shortening
- • 1 teaspoon salt
- • 4-8 Tablespoons ice water
- • 1 teaspoon vinegar
- • 1 beaten egg
- Pulse together the flour, shortening and butter, and salt in a food processor until small crumbs form. You can also do this by hand with a pastry blender.
- Gently mix in the beaten egg to the flour mixture.
- Mix vinegar with ice water. Then slowly pour water mixture into food processor while pulsing. Stop when the dough forms a soft ball.
- Remove dough from food processor and divide in half. Gently form the dough into a ball. Place on a piece of saran wrap and cover. Gently flatten with your hand so it makes a short disk. Repeat with the other half of the dough. It is really important not to over work the dough, because it will become tough very easily.
- Let dough rest in the fridge for 30 minutes. Preheat the oven to 375 degrees F.
- While dough is resting mix filling ingredients together in a small bowl. Take 1 cup of chopped fruit and mix with 2 tablespoons sugar, and one tablespoon flour and a little sprinkle of nutmeg!
- Remove dough from the fridge and roll into a flat sheet. Using a biscuit cutter or large glass, cut as many rounds as you can. Place half of the rounds in the bottoms of a muffin tin. Fill with the filling. Then place the other rounds on top and crimp with a fork. You can also add a little beaten egg to the top.
- Bake in preheated oven covered for 20 minutes. Then uncover and finish baking for another 20 minutes.