Mini Pies

A couple weeks ago I had the pleasure of 

getting together with a fellow blogger, and great friend to make mini pies. 

You can visit her blog over at Baking Yummies.

So the key to a good pie, is a good crust!

And that's exactly what she taught me how to make

First, correct measurements with baking is key!

Normally, I run when math is involved, 

but when it comes to food, i can adapt

TIP #1 

don't scoop your measuring cup into the flour

it causes it to become packed and heavy

instead gently push your flour into your measuring cup

and then lightly slide your finger over the top to even it out

seriously, big difference in the weight

and you want a light cup of flour

not a heavy one

TIP #2

In fact if there's only one thing you remember

make sure it's this!

USE COLD BUTTER

KEEP IT COLD

NEVER LET IT GET WARM

DON'T EVEN TOUCH IT

In fact, after each time you work with it

put it back in the fridge to get cold again

I think we re-refrigerated our butter and dough about 10 times

before it went into the oven

cold butter makes your crust flaky!

And lets just face it, Friends don't let Friends eat soft, limpy crust

TIP #3

cook your fruit filling

it draws out more of the juices

maybe this is a given for some people

but it wasn't for me

we chose blueberries for our filling

* Remember it must be cool before putting into your pie crust. 

We used a freezer to help speed up the cooling process

TIP #4

bake with a sleeping toddler

I don't even think I need to elaborate on that one

TIP #4

Use plastic wrap and parchment paper to roll out your dough

it doesn't stick to your dough and helps reduce the amount of extra flour that goes into your dough

TIP #5

Refrigerate your dough in between each roll out

TIP #6

make sure you only roll out our dough a minimal number of times

each roll out lessens the chance for flaky crust

TIP #7

Forking the edges is not just for decoration

it guarantees the filling is sealed into the mini pie

TIP #8 

after you egg wash and cinnamon sugar the tops and edges

poke a little letter to tell what kind of pie it is

TIP #9

don't feel like you have to bake them all at once

freeze them right after egg-washing!

first freeze them overnight straight on an uncovered baking sheet

and then transfer to zip-locs the next day

This way you can just pull one out of the freezer and bake as an individual serving

TIP #9

remember to poke some extra holes with a fork

on top before you bake or else filling will break through the fork seal

TIP #10

baking on the bottom rack of your oven heats the bottom of your pies, 

top rack heats the top of your pie

so rotate 20 minutes on bottom, and then 10 minutes on top 

so both parts of your pie are browned

And yes, they taste as good as they look

DELICIOUS!

Thanks, Christine! 

You're a great teacher and I'll be coming over again soon!