A recipe for one standard pie filling (around 4 cups) and two to three single pie crusts should be enough to make a dozen or so pies.
For fruit or nut fillings, chop the ingredients smaller than you would for a normal pie, so they fit and are proportional.
Use a small round cake pan or bowl to cut the dough for the crusts — you’ll want circles about 5½ inches in diameter to form each mini pie.
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Don’t overfill the pies or the filling will spill over as they bake. For single crust and lattice-top pies, fill to just below the muffin tin line, about one-fourth inch below the top of the crust. For double-crust pies place the vent holes toward the top of the pies to reduce spillage as they bake.
Use non-stick muffin tins (two sets of 12-cup tins will work for a dozen pies), and grease the cups before filling to make sure the little pies don’t stick when they’re done. Bake one tin at a time, in the center of the oven. The darker the finish on the pan, the faster the crust will bake.
Unlike a standard pie, in which the crust bakes more quickly than the filling, the opposite is true with a mini-pie: the filling bakes faster. Keep this in mind when baking delicate custard pies, like pumpkin; for these pies, you may need to par-bake the crust before filling, or cook the filling completely before adding to the finished crust.
Don’t fill every cup in the muffin pan. Alternate, filling every other cup to allow enough room to form and finish the outer crust. Filling every other cup helps the heat circulate better when baking the crust. And it also gives you extra room to wiggle the pies out when they’re done.
When the pies are done, give them a gentle twist in the pan to loosen so they don’t stick, rotating each pie in the cup every few minutes or so. When the pies are somewhat cooled and set, remove the pies to a rack.
Invest in some tiny cookie cutters, if desired, to help decorate and garnish the pies. The cutters are available at cooking and baking supply stores, as well as online.
Use non-stick muffin tins (two sets of 12-cup tins will work for a dozen pies), and grease the cups before filling to make sure the little pies don't stick when they're done. Bake one tin at a time, in the center of the oven. The darker the finish on the pan, the faster the crust will bake.
Baking: Mini pies take far less time to bake than standard pies. Bake them in 350 degree oven for 20 minutes, then rotate and bake for 5-10 minutes, removing when they are very well browned.
A pie's place in the oven is on the bottom rack. The worst mistake you can make with your pie is under-baking the bottom crust—it makes for a soggy, doughy mess. Baking your pie on the bottom rack will ensure that bottom crust gets nice and golden brown. Speaking of which: bake your pie in a glass pie dish.
Taste the bottom crust (to see if it's baked), the top crust (to see if it's tender and flaky) and the crimp (to see if it's scorched). Sample the filling to see if its flavor and texture are appropriate. If it's a fruit pie and you can't tell which fruits by tasting, that's a pie with a problem.
1. Use Very Cold Butter or Fat. Butter, shortening, lard, or suet—whatever fat the recipe calls for should be well-chilled and cut into small pieces to start with for the flakiest crust in the end. The fat in a pie crust must maintain some of its integrity in the dough to make the crust truly flaky.
Poke the bottom of 4 of the pie crusts with a fork and place cupcake liners into the poked crust cups only. Fill each liner with 2 tablespoons uncooked rice. Refrigerate the pan while you prepare the fillings.
Seal The Edges - Make sure you really seal those edges. Dampen the crust with a little egg wash and then press together with a fork. Make sure there isn't any filling on the edge of the dough or it will break the seal and cause the hand pie to leak.
When pies are baked in the traditional Bake mode, the recipe temperature will be in the 375-400F range. However, when baking in convection, it is advisable to reduce the recipe temperature by 25 degrees to avoid overcooking the edge of the pastry.
Bake at the recommended 425 degrees for the first 6 or so minutes and then reduce to 400 or 375 depending on how thick the pastry is or how much filling is inside.
As important as not overmixing is staying chilled, literally!! That means keeping all elements cold— your counter, ingredients, hands, heart (just kidding!). No, but seriously, cut up your butter into little cubes and chill them before you incorporate them into the flour.
In the strategy presented, the mnemonic PIES is used to describe a 4-step process for solving word problems in which the acronym is described as P=Picture (draw a simple sketch) based on the situation described by the word problem), I=Information (circle key words in the problem and write next to picture), E=Equation ( ...
Rather, pie dough should be flaky and tender! So, it's important to use cold butter and ice water with your flour, as the coldness interrupts gluten development. Try to not handle the dough too much when mixing.
Introduction: My name is The Hon. Margery Christiansen, I am a bright, adorable, precious, inexpensive, gorgeous, comfortable, happy person who loves writing and wants to share my knowledge and understanding with you.
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