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
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.
Using pastry cutter or your hands mix together until it resembles oatmeal texture.
Mix together beaten egg, ice water and vinegar.
Add to egg mixture to flour mixture and stir with fork. Only stir until most is moistened.
Gently mold into a long log.
Cut a very small piece of dough off the end. About the size of a silver dollar.
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″.
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.
Fill with your favorite pie filling.
You can make these a few days before ready to use.
Freeze your uncooked dough and use later.