Perfect Pie Crusts For Muffin Pans

Whether you're making a sweet or savoury miniature pie, the size of your pie crust cutter will depend on the size of your muffin pan. For a standard muffin pan, cut circles with a diameter of 4 inches. If you're using a mini muffin tin, opt for a 3-inch cutter. To calculate the diameter of the dough circles for the bottom crust of your pie, measure the bottom of the muffin cup and add 1.5 inches.

A 4-inch cookie cutter or cup is the right size for a standard muffin pan

A 4-inch cookie cutter or cup is the perfect size for cutting circles out of pie crusts to fit a standard muffin pan. This size will give you enough dough to fill each of the 12 cups in the muffin pan, with some dough left over.

To make mini pies in a muffin pan, first roll out your pie dough as you normally would. Then, use your 4-inch cookie cutter or cup to cut out circles from the dough. You can also use a wide-mouth jar or glass as a substitute for a cookie cutter. Two 9-inch pie crusts should be enough to fill a 12-cup muffin pan.

Once you've cut out your circles, press each piece of dough into the bottom of a muffin cup, leaving a small rim of dough sticking out at the top. Fill each cup with your desired filling, using about 1/4 cup of filling for each mini pie. You can use any variety of pie filling, such as custard, cream, peach, blueberry, or pumpkin.

If you want to add a top crust to your mini pies, use the remaining dough to create a lattice or standard crust. For a lattice crust, cut the dough into thin strips and lace them together. For a standard crust, cut out a circle of dough that is large enough to cover the top of the bottom crust. Don't forget to cut a few small slits in the top crust!

Before baking your mini pies, grease your muffin pan with cooking spray and brush the tops of the pies with a whisked egg. Then, bake them at 350°F for 30 to 40 minutes, or until the crust is lightly golden and the filling begins to bubble.

Let the mini pies cool for at least 15 minutes before removing them from the muffin pan. You can serve them immediately or cover and refrigerate them. Enjoy your delicious miniature pies!

For mini muffin tins, use a 3-inch cookie cutter

For mini muffin tins, a 3-inch cookie cutter is the perfect size to cut out circles of dough for your pie crusts. This will ensure that you get the right amount of dough to fit into each cup of the tin, with some dough leftover.

To make mini pies using a muffin tin, start by coating the tin with non-stick cooking spray. Then, roll out your pie dough to a thickness of about 1/8 of an inch. Using your 3-inch cookie cutter, cut out circles of dough and gently press each circle into the muffin cups, leaving a small rim of dough at the top. Repeat this process until all the muffin cups are filled.

If you're using a homemade pie dough recipe, be sure to chill the dough before rolling it out to ensure it's cold enough to handle without tearing. You can also use store-bought pie dough, which is typically already chilled and ready to roll.

Once you've filled all the muffin cups with dough, you can fill them with your desired pie filling. If your filling requires baking, be sure to preheat your oven to the appropriate temperature before adding the filling.

When filling the mini pies, be careful not to overfill them. Leave a small gap at the top to allow for expansion during baking. After adding the filling, you can use the remaining dough to create a top crust for each pie. Cut out thin strips of dough to make a lattice crust, or a larger circle of dough for a standard crust.

Finally, bake your mini pies according to your recipe's instructions. Keep in mind that the baking time may vary depending on the size of your muffin tin and the type of filling you're using.

Blind bake the crusts to prevent them from becoming soggy

Blind baking is a crucial step in the process of making mini pies in a muffin pan, as it helps prevent the crust from becoming soggy. Here are some detailed instructions and tips to ensure your crusts come out perfectly:

Chilling the Pie Dough

Before you begin blind baking, it's important to chill your pie dough. Place the shaped, unbaked pie crust in the refrigerator for at least 30 minutes, or even up to 5 days, to ensure it's thoroughly chilled. This step is crucial, as chilled dough is less likely to shrink during baking. Cover the pie crust with plastic wrap if you're chilling it for more than 30 minutes.

Using Pie Weights or Sugar

To prevent the pie crust from puffing up in the centre and slumping down the sides, you need to weigh it down while baking. You can use pie weights, or alternatively, fill the pie crust with dry beans, rice, or sugar. Sugar works exceptionally well due to its small granular size, distributing weight evenly and preventing the sides from slumping.

Lining the Pie Crust

Line the chilled pie crust with parchment paper or heavy-duty aluminium foil. Crunch up the parchment paper first to easily shape it into the crust. Make sure the lining extends a couple of inches on two opposing sides, which will make it easier to lift out the pie weights later.

Baking the Pie Crust

Preheat your oven to 350°F to 425°F, depending on the recipe and type of crust. Place the lined and weighted pie crust in the oven and bake until the edges of the crust start to turn golden brown. This usually takes around 15 to 20 minutes.

Removing Weights and Parchment/Foil

Once the edges are set, carefully remove the pie from the oven and take out the parchment paper or foil along with the weights. Be gentle to avoid tearing the crust. You can reuse the weights and sugar for future bakes.

Docking the Pie Crust

Before returning the crust to the oven, use a fork to prick holes all over the bottom of the crust. This process is known as docking, and it helps prevent the formation of air pockets and allows steam to escape.

Continuing to Bake

Place the crust back in the oven and continue baking. For a partially baked crust, bake until the bottom just begins to brown, which is usually around 7 to 8 minutes. For a fully baked crust, bake until the bottom and edges are evenly browned and cooked through, which takes about 15 additional minutes.

Cooling the Crust

Remove the crust from the oven and let it cool completely before removing it from the muffin pan. This step is crucial to prevent breaking the delicate crusts. If you're making mini pies with a filling that doesn't require baking, such as custard or cream pies, your crust is now ready to be filled!

The crusts can be frozen for up to 3 months

If you want to make your pie crusts ahead of time and store them for later use, you can freeze them for up to 3 months. However, it is recommended to wrap them tightly in heavy-duty aluminium foil or freezer-weight plastic wrap and seal them in a freezer bag to ensure they stay fresh.

Freezing pie crusts is a great way to save time and effort, especially if you plan to make multiple pies or want to have some ready-to-bake crusts on hand for unexpected guests or last-minute dessert cravings. By freezing them, you can ensure that your pie crusts remain fresh and ready to use whenever you need them.

When it comes to the actual freezing process, it is important to follow these steps to ensure the best results:

• Roll out your pie dough to the desired thickness.
• Cut out circles using a 4-inch round cookie cutter or cup for standard muffin tins, or a 3-inch cutter for mini muffin tins.
• Place the cut-out dough circles into the muffin tin cups, pressing them gently to fit the shape.
• Refrigerate or freeze the muffin tin with the dough for a few minutes to allow the crusts to cool and set.
• Once cooled, pop the dough circles out of the muffin tin and wrap them securely before placing them in a freezer bag.

By following these steps, you can ensure that your pie crusts retain their shape and texture during freezing and are ready to be filled and baked whenever you need them.

The crusts can be stored at room temperature for up to 3 days

Additionally, the filling used in your pie can also impact the storage time. Fruit-filled pies can typically be stored at room temperature for up to 2 days before needing to be refrigerated. Custard and cream pies, on the other hand, should be refrigerated as soon as possible and consumed within 2 days. If your pie contains eggs or dairy, such as pumpkin, pecan, or chiffon pie, it is recommended to store them in the refrigerator, where they will last for 3 to 4 days.

It is worth noting that the crusts will start to lose their freshness and flakiness over time, even if stored properly. For this reason, it is generally recommended to consume pies within 24 hours of baking for the best texture and taste. However, if you need to store your pie crusts at room temperature for up to 3 days, they should still be safe to consume, although the quality may deteriorate slightly.

Frequently asked questions