I love baking pies and I especially love baking mini pies. Mini pies are just so adorable and each little pie can be different from the others. My inspiration for these mini pies came from The Urban Baker blog.
I baked these on the night my nephew arrived to stay with me for 10 days. It must have been torture smelling these pies baking. When I offered him one fresh from the oven, he was a little caught off guard, but didn’t miss a beat and took me up on the offer in a flash! He didn’t even know his mom and aunts had a baking blog!
The next day I brought these mini pies to my girlfriend’s baby shower and they were a hit. Thank goodness for my personal pie taster!
Lately I’ve been using a pie crust recipe from Stick to your hips blog.
4 cups flour
2 teaspoons salt
1 tablespoon sugar
1 3/4 cups shortening, in chunks
1/2 cup water
1/2 tablespoon white vinegar
In food processor: Add flour, salt, and sugar; whirl for a couple seconds until combined. In a small bowl whisk together the water, egg, and vinegar.
Add shortening chunks to processor and pulse just until large crumbs form.
Add egg mixture all at once and pulse just until combined and it starts to form a ball. Remove from processor, form into a ball while working dough as little as possible. Dough may be somewhat sticky. Cut in half and wrap each piece tightly in plastic wrap. Chill for at least 30 minutes. 1/4 of ball will make one crust – bottom or top.
(This dough is very soft. Roll on a well-floured surface and dust with flour as needed while rolling.)
By hand: Combine flour, salt, and sugar. Cut in shortening until large pieces form.
In a small bowl whisk water, egg, and vinegar. Drizzle over flour mixture and toss with a fork, just until combined. Be careful not to overwork. Follow remaining directions above.
Berry pie filling:
7 1/2 cups berries
1 cup + 2 Tbls. sugar
1/4 tsp. cornstarch
1/4 cup fresh lemon juice
zest of one lemon
2 large egg yolks
2 Tbls. heavy cream
sanding sugar or turbinado sugar for sprinkling
I split up the 7 1/2 cups of berries to make the following combos: blueberry/raspberry, raspberry/strawberry.
preheat oven to 375*F / 190*C
• roll out dough, 1/8″ thickness. Press the dough into your mini pie tins and crimp the tops. Put in the fridge while you mix the berries.
• with the remaining dough cut out the shapes for the tops. I used a star cut out and a pastry wheel to create the “stripes”. set these on a parchment lined baking sheet.
• mix egg yolks and cream in a small bowl. brush your decorative accents with the egg mixture and sprinkle with sanding sugar. set in the freezer until ready to use.
for the berries:
• I used separate bowls for each berry mixture. Mix berries or fruit with sugar, cornstarch, lemon juice, lemon zest, and salt. Fill pie shells with berry mixture.
• brush the edges of the individual pies with the egg wash. place decorative crusts over pies and pinch the edges of the crust with the stars and stripes.
• bake until juices start to bubble and the tops are golden. about 40-45 minutes. if the tops start to burn, tent pies with foil and continue baking until done.
• let cool before serving.
• pies can rest at room temp over night.