mini pie crust recipe

Written ByJenny Smyth Posted on
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The Best mini pie crust recipe

I’m so excited to share with you my favorite mini pie crust recipe that’s been a staple in our household for years. I first discovered this recipe when I was in culinary school, and it quickly became a favorite among my classmates and me. The combination of a buttery, flaky crust and a sweet or savory filling is absolute perfection.

My kids love helping me make the dough from scratch, and it’s become a fun family activity that we enjoy together every week. The best part about this recipe is that it’s incredibly versatile. You can use it to make all sorts of delicious pies, from classic apple and pumpkin to more unique flavors like chocolate bourbon or strawberry basil.

And because the crust is so easy to make, you can whip up a batch in no time. Whether you’re planning a special occasion or just need a quick weeknight dinner, this recipe is sure to impress. One of the things I love most about this recipe is its health benefits.

Unlike traditional pie crusts that are loaded with saturated fats and refined sugars, this one uses wholesome ingredients like whole wheat flour and unsalted butter. And because it’s made in small batches, you can control the amount of sugar that goes into each pie. Plus, the fact that it’s made from scratch means you know exactly what’s going into each delicious bite.

As a busy mom, I appreciate how easy this recipe is to adapt to different dietary needs. Whether your family follows a gluten-free diet or has specific nutritional requirements, this recipe can be easily modified to suit their needs. And because it’s made in small batches, you can customize each pie to fit your family’s tastes and preferences.

I’ve tried making this recipe with all sorts of fillings over the years, but my personal favorite is still the classic apple pie. There’s something about the combination of tender apples and flaky crust that just can’t be beat. And because it’s so easy to make ahead of time, you can whip up a batch on the weekend and enjoy it all week long.

Mini Pie Crust

4.6 from 1759 votes

These buttery, flaky mini pie crusts are perfect for individual pies, tarts, or quiches. Made from scratch with simple ingredients, they bake up golden and crisp every time.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 12Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Dough

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into small cubes
3 to 4 tablespoons ice water

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour and salt.
2Add the cold butter cubes and use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3Drizzle 3 tablespoons of ice water over the mixture and stir with a fork until the dough begins to come together; if it seems dry, add the remaining tablespoon of water, one teaspoon at a time.
4Turn the dough out onto a lightly floured surface and gather it into a ball, then flatten into a disc.
5Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or until firm.
6This chilling step ensures the butter stays cold, which creates a flaky texture.
7Preheat your oven to 375°F (190°C).
8On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness.
9Using a 3-inch round cookie cutter or a glass, cut out 12 circles of dough, rerolling scraps as needed.
10Gently press each dough circle into the cups of a mini muffin tin, ensuring the dough reaches the top edge.
11Prick the bottom of each crust several times with a fork to prevent puffing.
12Bake for 10 to 12 minutes, or until the edges are lightly golden and the bottoms are set; the crusts should look dry and slightly firm to the touch.
13Remove the mini muffin tin from the oven and let the crusts cool in the pan for 5 minutes.
14Then carefully transfer them to a wire rack to cool completely before filling.
15They will crisp up further as they cool.

🔧Equipment

Mixing bowl
Pastry cutter or fork
Plastic wrap
Rolling pin
12-cup mini muffin tin
Fork

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 8g💛Saturated Fat: 5g❤️Cholesterol: 20mg🧂Sodium: 100mg🌾Total Carbs: 11g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 1g

📝Notes

For a sweeter crust, add 1 tablespoon of granulated sugar to the flour mixture. You can also substitute half the all-purpose flour with whole wheat pastry flour for a nuttier flavor.

Watch Video Of How Mini Pie Crust Works

This mini pie crust recipe has been a staple in our household for years, and for good reason – it’s easy to make ahead of time, customizable to your family’s tastes, and packed with wholesome ingredients. Whether you’re planning a special occasion or just need a quick weeknight dinner, this recipe is sure to impress even the pickiest eaters.

One of my favorite things about this recipe is how well it stores – simply wrap each pie tightly in plastic wrap or aluminum foil and refrigerate or freeze as needed. When you’re ready to serve, simply thaw at room temperature or reheat in the oven until warm and golden brown.

❓ Frequently Asked Questions About Mini Pie Crust

1. What kind of flour should I use for the crust?

In this recipe, I recommend using whole wheat flour for its nutty flavor and extra nutritional benefits. However, if you prefer a more traditional pie crust taste, you can substitute in all-purpose flour instead.

2. Can I make the dough ahead of time?

Yes! You can definitely make the dough ahead of time and store it in the fridge for up to 24 hours or freeze it for up to 3 months.

3. How do I prevent the crust from becoming too brown?

To prevent the crust from becoming too brown, try brushing it with an egg wash before baking or covering the edges with foil during baking.

4. Can I use pre-made pie dough instead of making my own?

While pre-made pie dough can be convenient, I highly recommend making your own from scratch for the best results.

5. How do I store leftover pies?

You can store leftover pies in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.

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