Time to make some yummy mini pies. This recipe for mini pies is so great and super easy to follow. You can make so many different kinds if you like. There are lots of variations that you can try.
Also these mini pies are ready in under 30 minutes! Have a craving for pie but don’t want to make a whole pie or eat a whole slice, try these out.
Again make whatever flavors of pie that you like, in this recipe I show you how to make mini strawberry pies and mini blueberry pies. If I can do it, you can do it. Let’s get started!
Step 1: Gather the ingredients
In order to make these mini pies you need just a handful of ingredients and tools:
- Puff pastry – You can use store-bought or this homemade puff pastry recipe.
- Pie crust – Use store-bought pie crust or this homemade pie crust recipe. If you are using a muffin pan, only use the pie crust and not the puff pastry.
- Jam/Jelly – You can use whatever kind that you want, strawberry, mixed berry, apricot, etc.
- Fresh fruit – Use fresh fruit like blueberries, blackberries, raspberries, apples, etc.
- Egg – This is for the egg wash, which will help keep the top of the pie in place.
- Water – To be used with the egg wash.
- Sugar – A small amount of sugar with fresh fruit. Don’t use if you are using jelly or premade pie filling.
- Butter – This will be used with fresh fruit mini pies.
- Mini Pie maker or use a muffin pan
- Round cutter (comes with mini pie maker) or two different sizes of round cookie cutters
- Basting brush
- Small bowl
How to make mini pies at home
For these particular mini pies, I am going to use a bottom that will come from classic pie crust dough. You can make your own using this pie crust recipe or one of your own. Or you can just buy a pie crust.
The Master Chef mini pie and quiche maker comes with a cutter that has two sizes of circles/round. Larger size and smaller size. The larger size is used for the bottom crust, which is going to be taken from the pie dough. You can also just use two different sizes of round cookie cutters, instead of that tool.
Cut out six larger circles from the pie crust. Make sure to use flour on the table or counter, or roll the pie crust out on a silicone baking mat.
If you like you can butter the leftover scraps and sprinkle cinnamon and sugar on them, and then bake them at 350 for 10 to 15 minutes until golden brown.
Next roll out the puff pastry. You can use storebought puff pastry or this homemade puff pastry recipe. Once rolled out or unfolded, use the smaller round part and cut 6 rounds out.
Then again you can take the scraps of puff pastry and do like you did with the scraps of pie dough, or just bake them and sprinkle powdered sugar on them. Or make mini cinnamon twists.
Add the egg and water to a small bowl and whisk. This will be the egg wash and will act like glue to hold the bottom and top of the mini pies together.
Finish off those homemade mini pies
Take your mini pie maker which essentially acts like a waffle iron, but has cavities in the shape of small pies. Then fill the cavities with the pie crust rounds. Just press them in until they form around the inside.
You can use a muffin pan as well.
Next, baste the top edges of the mini pies with the egg wash.
Now time for the filling. You can use pretty much any pie filling that you would with traditional pies. Like the canned cherry filling, etc. Or any homemade pie filling. Also since these are so small jam and jelly work great as the filling.
Scoop 1 to 2 tablespoons of strawberry preserves/jelly, etc. into the bottom. Or if you like make a basic filling with fresh berries. A small amount of blueberries or blackberries is all that you need. Of course you can always use a different homemade pie filling or store-bought pie filling.
If using berries add 1/2 tsp or so of sugar to them, as well as a dollop of butter on top.
Next, place the puff pastry tops on and press down a little bit so they stick to the pie crust. You can certainly just used all puff pastry or all pie crust, but I like this combination. If using a muffin pan I recommend only use pie crust.
Then plug in the pie maker and pull the lid down and let them cook for 6 to 10 minutes until nice and golden brown.
If using a muffin pan, crimp down the top crust to the bottom crust and bake in an oven at 350 F for 15 to 25 minutes until golden brown.
Once the mini pies have finished cooking allow them to cool for 5 to minutes in the pie maker/muffin pan. This will help keep the tops to stay on.
Then just use a fork or spoon to pry out the pie from the cavity. It should come right out. Place them on a wire rack to cool longer.
If you want to you can use a knife and trim the edges around the pies to make them look nicer.
Serve them however you like, I like to top them with powdered sugar. Then eat them! Enjoy!
How long do these mini pies last?
They will last a few days at room temperature if stored in an airtight container or about a week in the fridge. You can also freeze them if you like.
Do I have to use that pie/quiche maker?
No, you don’t have to use that particular kitchen gadget. You can make these with a muffin pan as well. If you do, only use pie crust dough, and don’t use the puff pastry, since there won’t be a top pressing down holding the puff pastry in place.
Here are some other recipes you may like:
- Mini Pie maker or use a muffin pan
- Round cutter or cookie cutter two different sizes
- Basting brush
- Small bowl
- 1 sheet of puff pastry storebought or homemade
- 1 pie dough crust (12-inch) used for a 9-inch pie, storebought or homemade
- 1 heaping tablespoon of jam per pie
- 1 heaping tablespoon of fruit blueberries, apples, favorite pie filling, etc.
- 1 large egg for the egg wash
- 2 tsp. water for the egg wash
- 1/2 tsp. sugar if using fresh fruit like blueberries
- A small dollop of butter if using fresh fruit like blueberries
- Roll out the pie crust and puff pastry dough. Use two different-sized round cookie cutters and cut out 6 larger circles of pie crust and 6 slightly smaller circles of puff pastry.Use flour on the table as need to keep the crusts from sticking. If using the Master Chef pie maker, it comes with the cutter.
- You may bake the scraps if you want. Just baste with some butter and sprinkle with cinnamon and sugar. Bake at 350 F for 10 to 15 minutes until golden brown.
- Add the large egg to a small bowl along with the water and mix with a whisk or fork to create the egg wash.
- Fill up the cavities of the pie maker or 6 cavities in a muffin pan with the larger pie crust rounds. Press them all around so they form to the inside of the cavity. Make sure they are large enough to have a lip on the top.
- Baste the top edges of the pie crust with the egg wash.
- Fill each cavity with a heaping tablespoon of filling, jam, berries, specific pie filling, etc. If using fresh fruit sprinkle on some sugar and add a dollop of butter.
- Next, place the puff pastry tops on and press down a little bit so they stick to the pie crust. You can certainly just used all puff pastry or all pie crust, but I like this combination. If using a muffin pan I recommend only use pie crust.
- Then plug in the pie maker and pull the lid down and let them cook for 6 to 10 minutes until nice and golden brown.If using a muffin pan, crimp down the top crust to the bottom crust and bake in an oven at 350 F for 15 to 25 minutes until golden brown.
- Once the mini pies have finished cooking allow them to cool for 5 to minutes in the pie maker/muffin pan. This will help keep the tops to stay on.Then just use a fork or spoon to pry out the pie from the cavity. It should come right out. Place them on a wire rack to cool longer.
- If you want to you can use a knife and trim the edges around the pies to make them look nicer.Serve them however you like, I like to top them with powdered sugar. Then eat them! Enjoy!
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