Hi, I am Linda from Cook Daily Recipe. I keep a tiny jar of flour on the counter, since dough loves a quick start. This pie crust recipe brings crisp edges and a tender bite. It works for a mini pie crust recipe, a pumpkin pie crust recipe, the best pie crust recipe, a vegan pie crust recipe, a pie crust recipe with butter, and a pecan pie crust recipe. I make these when the house feels quiet and I want warm smells and a small win. The dough comes together fast. My trick is cold butter and calm hands. I press, turn, and breathe. You will hear a soft crack when it rolls. That sound tells me the layers are waking up. Do you ever steal the first bake for a taste test I do. The shells cool with a light sheen. They smell nutty, a little sweet, and clean. The bite snaps, then melts. If a crimp goes wonky, I call it charm. We cook, we learn, we eat.
Table of Contents
- 1) Key Takeaways
- 2) Easy Mini Pie Crusts Recipe
- 3) Ingredients for Mini Pie Crusts
- 4) How to Make Mini Pie Crusts
- 5) Tips for Making Mini Pie Crusts
- 6) Making Mini Pie Crusts Ahead of Time
- 7) Storing Leftover Mini Pie Crusts
- 8) Try these Dessert next
- 9) Mini Pie Crusts
- 10) Nutrition
1) Key Takeaways
I am Linda from Cook Daily Recipe at Cook Daily Recipe. These tiny shells bake crisp and light. The dough stays tender. The work feels calm. The results taste rich.
You can use the shells for sweet fillings or for savory bites. The mix comes together with cold butter and quick hands. The bake gives a clean snap and a soft finish.
The method fits the home kitchen. A pie crust recipe that loves simple tools. A plan that lets you pause and still win the day.
2) Easy Mini Pie Crusts Recipe
I keep this pie crust recipe nearby, and I keep it close on busy days. This pie crust recipe saves me when plans shift. I reach for flour, I breathe, and I feel the room relax. Two things drive the win here. Cold butter and gentle touch. I cut, I press, and I stop before the dough turns sticky. The dough looks speckled. The sheet rolls smooth. The scent stays clean and mild.
The shells please kids and grownups. I set them out and they vanish. I grin and tell a true story. Once, I lost count and baked an odd number of shells. I ate the extra shell on the spot. It cracked, then it melted, and I did not feel sorry at all.
We can call the texture flaky pie dough. Some call it shortcrust pastry. I call it a small promise kept. Make a batch for a party tray or tuck a few in the freezer for a quick treat. Either way, you get a crust that stands up to lemon curd, pastry cream, or a spoon of ganache.
3) Ingredients for Mini Pie Crusts
All purpose flour I use a fresh bag that smells clean. The flour forms the frame and keeps the bite tender. I spoon and level so the cup stays light.
Sugar A small spoon wakes the crust and brings pale color. The taste stays balanced and lets the filling lead.
Fine salt A pinch sharpens flavor. It makes butter sing. It turns sweet and rich into something bright.
Cold unsalted butter I cut it small. I want little bits that peek through the dough. They melt in the oven and build soft layers.
Ice water I trickle it in as I toss. The dough pulls together in small clumps that I press. The sheet rolls without fuss.
Apple cider vinegar This tiny splash stays hidden. It helps the dough relax and stay tender. I like the feel when I roll.
Paper liners and baking beans They hold shape. The cups bake even. The shells keep a neat wall and a flat base.
Egg for wash This gives a light gloss and a slight seal. It helps juicy fillings sit without sogging the base.
4) How to Make Mini Pie Crusts
Step one Whisk flour, sugar, and salt in a wide bowl. The air lifts the mix. The color turns soft and even.
Step two Rub the cold butter into the mix. Stop when you see pea size bits. The bowl looks like coarse sand with bright specks.
Step three Drizzle ice water and a touch of vinegar over the bowl. Toss with a fork until small clumps hold when pressed. Press into two discs and chill. The rest makes the roll easy.
Step four Heat the oven. Roll one disc on a floured board. Cut rounds to fit a mini muffin tin or small tart pan. Ease dough in without stretching.
Step five Prick bases with a fork. Set paper liners in each cup and fill with baking beans. Bake until the edges look set.
Step six Lift out the liners with the beans. Brush a light egg wash. Bake again until pale gold. Cool and move shells to a rack.
5) Tips for Making Mini Pie Crusts
Keep tools cold. I chill the bowl and the pin. The butter stays firm and the flake stays real. Work fast but stay calm. The dough will reward that kind touch.
Dust the board with a light hand. Extra flour can dull flavor. If cracks show, press the edge back and move on. Tiny flaws bake cute and homey.
Blind bake for clean texture. The wall stays tall and the base stays dry. For a crisp bite, brush a wash after the first bake. For a vegan pie crust idea, swap dairy for plant fat and brush with plant milk. That path still gives nice color and a tender bite.
6) Making Mini Pie Crusts Ahead of Time
I plan batches on quiet evenings. I mix, I roll, and I cut. Discs rest in the fridge and keep well. If I need speed the next day, I line the cups, chill the pan, and bake when the oven warms.
Baked shells cool and hold well in a sealed box. Add a sheet of paper between layers and the rims stay neat. I have tested two and three day storage with good results. The snap stays and the scent stays clean.
This make ahead flow pairs with busy weeks. It turns dessert into a quick build. Fill with curd or cream right before guests walk in. That move keeps the wall crisp and the base dry. Fans of the best pie crust recipe will like the steady results here.
7) Storing Leftover Mini Pie Crusts
Store cooled shells in a tight box on the counter for one day. For longer time, use the fridge. The bite stays crisp after a short warm up in the oven.
For the freezer, wrap stacks in paper and slide them into a bag. Press the air out and seal. Thaw on the counter. Warm briefly to refresh the crumb.
If you filled the shells, chill them in a single layer. Add a small sheet between tiers to guard the rims. A pie crust recipe with butter holds firm when cold and softens fast at room temp.
8) Try these Dessert next
9) Mini Pie Crusts
Pie Crust Recipe for Mini Pies
Ingredients
For the Dough
- 200 g all purpose flour
- 1 tbsp sugar
- 0.5 tsp fine salt
- 140 g cold unsalted butter cut in cubes
- 60 to 80 ml ice water
- 1 tsp apple cider vinegar optional
For Blind Baking
- 12 paper liners or small foil cups
- Baking beans or dry rice
- 1 egg lightly beaten for an egg wash optional
Instructions
Make the Dough
- Stir flour, sugar, and salt in a bowl.
- Rub in the cold butter with your fingers until pea sized bits remain.
- Sprinkle in ice water and vinegar. Toss with a fork until small clumps form.
- Press the mix into a ball on the counter. Split into two discs. Wrap and chill 30 minutes.
Shape Mini Shells
- Heat oven to 190 C.
- Roll one disc on a lightly floured board to a thin sheet.
- Cut rounds to fit a 12 cup mini muffin tin or tart pan. Ease dough into each cup.
- Prick bases with a fork. Set paper liners and fill with baking beans.
Blind Bake
- Bake 10 minutes. Lift out the liners with beans.
- Brush sides with egg wash if you use it. Bake 6 to 8 minutes more until light gold.
- Cool in the pan 10 minutes, then lift to a rack.
Fill and Serve
- Add curd, pastry cream, ganache, or fruit. Chill if needed. Serve crisp.
10) Nutrition
One shell offers a tidy bite. Expect energy from butter and flour and a light touch of sugar. A pecan pie crust recipe will raise the count a bit, and a pumpkin pie crust plan will vary with filling. For a lighter path, choose fruit curd or yogurt cream. For a richer night, try ganache or a thick pastry cream. Balance taste with mood and enjoy the small size and the clean finish. This short section still rests on a clear idea, which is that the crust sets the stage and the filling writes the story.
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