Tillie Doyle
Mini pie pans are a versatile kitchen tool that can be used to make a variety of dishes, from desserts to entrées. They are perfect for small gatherings or when you want to offer a variety of pies without your guests having to choose just one. You can use mini pie pans to make single-crust or double-crust pies, and they can be made from a variety of materials such as glass, metal, ceramic, and aluminium foil. Mini pie pans are also great for making hand pies, tarts, and other bite-sized treats that are perfect for special occasions or on-the-go snacks. With a little creativity, you can turn almost any pie recipe into a miniature version, and they will take less time to bake than their full-sized counterparts.
| Characteristics | Values |
|---|---|
| Purpose | Mini pie pans are perfect for small holiday gatherings, allowing you to offer a variety of pies without having to choose between flavours. |
| Variety | Mini pies can be sweet or savoury, and can be made with one or two crusts. |
| Ingredients | Pies can be filled with anything from fruit, meat, gravy, or a combination of coconut, eggs, sugar, flour, and salt. |
| Baking | Pies can be baked in muffin tins, small fluted tart pans, disposable pie pans, cake pans, springform pans, noodle bowls lined with foil, or oven-safe ceramic bowls. |
| Temperature | Baking temperatures vary, but most sources recommend baking at 350 degrees Fahrenheit. |
| Time | Mini pies typically take less time to bake than full-size pies. They may need to be checked as early as 20 minutes into baking and monitored closely thereafter. |
| Serving | Mini pies are great for grab-and-go treats, picnics, or lunchboxes. They can also be served at dessert bars or holiday gatherings. |
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What You'll Learn
Mini blueberry pies
Mini pie pans are a great way to make desserts for a small crowd. You can make mini blueberry pies in a muffin tin, or you can use small fluted tart pans, which are prettier and better suited to miniature pies. You can also bake the pies directly in disposable aluminum pie pans, which are convenient for serving.
Ingredients:
- 4 cups of blueberries
- 1/2 lb. (250g) of butter
- 3/4 cup of buttermilk
- 2 cups of flour
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1 tablespoon of cornstarch
- 1 lemon
- 1 egg (optional)
- Coarse sugar (optional)
Instructions:
- Whisk together the flour, sugar, salt, and lemon zest in a large mixing bowl.
- Cut the butter into the flour using a pastry blender until the biggest pieces of butter are the size of tiny peas.
- Gently stir in the buttermilk with a rubber spatula until the dough starts to come together, then knead the dough a few times to form a ball.
- Transfer the dough to a piece of plastic wrap and shape it into an evenly round disk. Top with another piece of plastic wrap and refrigerate for at least 1 hour.
- Roll out the dough on a floured surface and cut out 3-inch circles using a cookie cutter or drinking glass.
- Place each pie circle in a greased mini pie tin.
- Make the filling by mixing the blueberries, cornstarch, sugar, and lemon juice in a medium-sized bowl.
- Fill each pie crust with the blueberry mixture and dot the top with small pats of butter.
- If you'd like to add a lattice top, cut strips of dough and place them on top. Brush the top crust with an egg wash.
- Bake the pies at 375 degrees Fahrenheit for 15 to 18 minutes, or until the pie crust is golden brown.
- Allow the pies to cool on a rack for 10-15 minutes before serving.
You can top the mini blueberry pies with coarse sugar, vanilla ice cream, or whipped cream. These pies can be made ahead of time and frozen for up to 3 months.
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Pumpkin pie filling
Mini pie pans are a great way to serve desserts when you have a small crowd. You can make mini pumpkin pies, pecan pies, apple pies, lemon meringue pies, cheesecakes, blueberry crumble pies, and cherry pies.
Ingredients:
- Pumpkin puree
- Brown sugar
- Heavy cream
- Milk
- Egg
- Salt
- Cinnamon
- Pumpkin pie spice
- Black pepper
- Vanilla
Recipe:
- In a large bowl, beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice, and black pepper together until completely combined. You can use a handheld or stand mixer fitted with a whisk attachment for this step.
- Cover and refrigerate the filling until you are ready to assemble the pies.
- Preheat the oven to 375°F (191°C).
- Roll out your pie dough and cut it into small circles. You can use a 2.5-inch cookie cutter or a 1/3 cup measuring cup.
- Grease a mini muffin pan and press the dough flat into each crevice.
- Fill each dough cup with the pumpkin pie filling. You can try pouring it in, but spooning it may be neater.
- Bake for about 30 minutes or until the centers are set and the edges are lightly browned.
The mini pumpkin pies will be much quicker to bake and cool than a full-size pumpkin pie. They can be stored in the refrigerator for up to 3 days.
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Hand pies
To make hand pies, you will need to prepare a pie dough. A French version of classic pie dough called Pâte Brisée works great for hand pies as it repels liquid while baking, ensuring your pies do not become soggy. To make the Pâte Brisée, simply blend flour, salt, and cold butter pieces in a stand mixer until the mixture resembles coarse sand. Then, add an egg and just enough cold water to bring the mixture together.
Once the dough is ready, roll it out to about 1/8 inch thick, or the thickness of a cake board. Thinner dough will result in a crisper, crunchier crust. Cut the dough into circles, with a size depending on your preference. For larger 6-inch hand pies, you can use a cake board as a template, while a 5-inch circle cutter is suitable for smaller hand pies.
After cutting out the dough, it is time to add the filling. For sweet hand pies, popular fillings include apple, blueberry, cherry, lemon curd, chocolate pastry cream, strawberry, and peach. You can also get creative and experiment with other fillings, such as pre-made pie fillings from the grocery store. If you prefer savoury hand pies, options include chicken pot pie filling, creamy mushrooms, beef, ham and cheese, or even a vegetarian option with meatless "ground beef" crumbles.
Place about 3 tablespoons of filling (or 1 heaping tablespoon for smaller hand pies) in the centre of the dough circle, being careful not to overfill. Brush the outer edge with an egg wash (one egg whisked with a tablespoon of cold water), and fold the dough over, crimping the edges with a fork to seal the pie.
Before baking, it is recommended to chill the hand pies in the freezer for 15-20 minutes and cut a couple of small slits in the top of each pie to allow steam to escape during baking. Brush the pies with egg wash and sprinkle with a touch of flaky salt, if desired. Bake the hand pies at 400°F for 24 to 26 minutes, or until they are puffed and golden brown.
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Coconut cream pie
Mini pie pans are a great way to make desserts for a small crowd. You can make a variety of pies, including pumpkin and pecan, in these pans. You can also make coconut cream pie, a rich and creamy dessert, in mini pie pans.
Ingredients:
- Pie crust (butter or graham cracker)
- Coconut milk (full-fat, unsweetened)
- Sugar
- Eggs
- Vanilla extract or rum extract
- Whipped cream
- Toasted coconut (optional)
Recipe:
- Prepare the pie crust by combining flour, sugar, salt, cold butter, and shortening in a food processor. Pulse until the mixture resembles small pebbles. Add water and pulse until a dough forms.
- Transfer the dough to plastic wrap and shape it into a round disk. Refrigerate for at least 1 hour.
- Roll out the dough and fit it into your mini pie pans. Crimp or flute the edges. Chill the pie crust for at least 30 minutes to prevent shrinking.
- Blind bake the pie crust. Line the crust with foil or parchment paper and fill with pie weights, dried beans, or uncooked rice.
- Bake at 400°F until the edge is golden brown, about 15-20 minutes. Remove the liner and weights and bake for an additional 3-6 minutes until the bottom is lightly golden. Cool the crust completely.
- Prepare the filling by combining sugar, flour, salt, and coconut milk in a saucepan. Stir and cook over medium-high heat until thickened and bubbly.
- Remove from the heat and gradually stir the mixture into beaten eggs. Add vanilla or rum extract for extra flavor.
- Pour the hot filling into the cooled pie crust and smooth the surface. Refrigerate until firm, at least 6 hours or up to 12 hours.
- Make the whipped cream by whipping heavy cream, sugar, and vanilla extract until medium peaks form. Pipe or spread the whipped cream on top of the chilled pie.
- Garnish with toasted coconut flakes, if desired. Chill until ready to serve.
Note: When adapting this recipe for mini pie pans, you may need to adjust the baking time accordingly. Start checking your mini pies early and rely on visual cues such as the color of the crust.
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Chocolate cookie crust
Mini pie pans are a great way to make desserts for a small crowd. You can make a variety of pies, tarts, and cakes in these pans, including chocolate cookie crust pies.
To make a chocolate cookie crust, you can use a pre-made crust or make your own from scratch. If you want to make your own, you'll need to gather the following ingredients: flour, sugar, salt, cold butter, cold shortening, and water. The process starts by adding the flour, sugar, and salt to a large mixing bowl or food processor. Cut the fat by hand or pulse until the mixture resembles small pebbles. Next, add water and combine until a dough forms. You can adjust the consistency by adding a little more water if needed, but be careful not to make the dough too wet.
Once the dough is ready, shape it into a round disk, wrap it in plastic wrap, and refrigerate for at least an hour. When you're ready to bake, preheat your oven to 375°F. Take your mini pie pans and gently roll the dough onto them, pressing it gently into the bottom and shaping the edges. To ensure the crust doesn't puff up too much during baking, it's recommended to blind bake it first. Cover the crust with foil or parchment paper and fill with pie weights or dried beans. Bake for about 20 minutes.
After blind baking, you can fill your chocolate cookie crust with your favorite chocolate chip cookie pie filling. For a gooey chocolate chip cookie pie, you can use a simple recipe that combines eggs, flour, granulated sugar, brown sugar, butter, and chocolate chips. Beat the eggs until foamy, then add in the dry ingredients, followed by the butter. Stir in the chocolate chips, and you're ready to fill your crust. Bake at 325°F for 55 to 60 minutes, or until a knife inserted comes out clean.
You can serve this delicious pie warm or at room temperature with a scoop of ice cream, chocolate sauce, whipped cream, or enjoy it plain. It's a perfect treat for any occasion and will satisfy your sweet tooth!
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Frequently asked questions
You can cook both sweet and savoury mini pies in mini pie pans. Some examples of mini pies include pumpkin pie, blueberry pie, coconut cream pie, egg and cheese pie, and chocolate cookie crust pies.
A mini pie crust can be made with flour, sugar, salt, cold butter, cold shortening, and water.
You can use tiny pie pans, tart pans, or an ungreased muffin pan to shape your mini pies.
Mini pies should be baked at 350 degrees Fahrenheit or 175 degrees Celsius.
Mini pies will take less time to bake than full-size pies. Check your mini pies after 20 minutes and then every few minutes thereafter.
