Mini Pie Tips
So easy to make, mini pies are ideal for using up left overs, feeding dessert to large groups (how about pie for a wedding?) and adding to lunch boxes. Best of all, there is no slicing needed. There are a few tips to make your mini pie building successful.
Prep the Dough
Fill with Your Favorites
- For best results bake custard type pies separate from double-crust pies. The baking times will differ on these.
- Chop fruit and nut fillings into smaller pieces than you would for an ordinary pie.
Try leftover hamburger or chicken with some veggies for a savory pie.
- Fill to 1/4" from the pastry top. Not too full, or it will bubble over.
- If desired, top with a pastry or crumble. Try a lattice top, or cut a cute shape out of the top with a small cutter for a vent hole.
Freeze Then Bake
- Mini pies bake differently than full size pies. The filling bakes first, not allowing the crust time to bake. So, for best results freeze your mini pies for 24 hours prior to baking.
- Once frozen, preheat oven to 350F. Place frozen pies into hot oven.
For custard-type pie preheat to 425F. Then follow the steps below.
- Bake for 20 minutes. Rotate baking pan, and bake another 5-10 minutes.
- Allow to cool 10 minutes.
- For easy removal, run a straight spatula or knife around the edge of the pie. Gently lift out.
For more inspiration, visit our PIE~Sweet and Savory board