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!