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Dining By Debbie

Mom’s Never Fail Mini Pie Crust Recipe

moms mini never fail pie crust recipe

I have loved making mini pies. Not going to lie it takes a little more preparation to begin with. But the reward when you have that Thanksgiving, Christmas or special dinner it makes it so nice for everyone to have small portions of several kinds.

Believe me this will impress your guests!

Mom’s Never Fail Mini Pie Crust for Prebaked Crust Recipe

moms never fail mini pie crust recipe 01

Preheat oven to 400°

Put flour into mixing bowl with salt. Stir well with pastry cutter. I use Lehi Roller Mills Peacock Flour. Make sure you have a fresh and good flour. It will make a difference.

Add shortening. I only use Crisco. I’ve tried others and don’t get the same results.

moms never fail mini pie crust recipe 02

Using pastry cutter or your hands mix together until it resembles oatmeal texture.

moms never fail mini pie crust recipe 03

Mix together beaten egg, ice water and vinegar.

moms never fail mini pie crust recipe 04

Add to egg mixture to flour mixture and stir with fork. Only stir until most is moistened.

moms never fail mini pie crust recipe 05

Gently mold into a long log.

Cut a very small piece of dough off the end. About the size of a silver dollar.

moms never fail mini pie crust recipe 06

Roll out until almost paper thin. If you make it to thick all you will taste is crust.

For prebaked pie crust that are used mostly for cream pies.

Take a cupcake liner spread it out and find a cookie cutter or something that is about the same diameter as the liner. Usually between 4″ to 4 1/2″.

moms never fail mini pie crust recipe 07

Cut shape poke with fork to make breathing holes. Place in cupcake liner and then into cupcake pan.

moms never fail mini pie crust recipe 09

Do this until you have filled the pan.

moms never fail mini pie crust recipe 10

Bake for 5 to 8 minutes or until lightly brown.

 Fill with your favorite pie filling.

You can make these a few days before ready to use.

Freeze your uncooked dough and use later.

Mom’s Never Fail Mini Pie Crust for Prebaked Crust Recipe

Serves 36 - 48
Prep time 1 hour
Cook time 5 minutes
Total time 1 hour, 5 minutes
Meal type Dessert Recipes
Misc Pre-preparable, Serve Cold
Occasion Christmas, Thanksgiving
Website Dining By Debbie

Ingredients

  • 14oz All Purpose Flour
  • 1/2 teaspoon Salt
  • 9oz Crisco Shortening
  • 1 Large Egg, Beaten
  • 1.5oz Ice Cold Water
  • .5oz White Vinegar

Directions

Step 1
Preheat oven to 400°
Put flour into mixing bowl with salt. Stir well with pastry cutter. I use Lehi Roller Mills Peacock Flour. Make sure you have a fresh and good flour. It will make a difference.
Add shortening. I only use Crisco. I've tried others and don't get the same results.
Step 2
Using pastry cutter or your hands mix together until it resembles oatmeal texture.
Step 3
Mix together beaten egg, ice water and vinegar.
Step 4
Add to egg mixture to flour mixture and stir with fork. Only stir until most is moistened.
Step 5
Gently mold into a long log.

Cut a very small piece of dough off the end. About the size of a silver dollar.
Step 6
Roll out until almost paper thin. If you make it to thick all you will taste is crust. I love a marble rolling pin.
Step 7
For prebaked pie crust that are used mostly for cream pies.
Take a cupcake liner spread it out and find a cookie cutter or something that is about the same diameter as the liner. Usually between 4" to 4 1/2".
Step 8
Cut shape poke with fork to make breathing holes. Place in cupcake liner and then into cupcake pan. Do this until you have filled the pan.

Bake for 5 to 8 minutes or until lightly brown.
Step 9
Fill with your favorite pie filling.
You can make these a few days before ready to use.
Freeze your uncooked dough and use later.

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