Mini Pie Crust

5 from 5 votes

This mini pie crust recipe is perfect for an individual single serving pie. The ingredients are simple and the process to make it is super easy.

Prep Time15

Cook Time30

chill time15

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings (Adjustable): 1

Calories: 103kcal

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Ingredients

▢ ¾ cups all-purpose flour
▢ ¼ teaspoon salt
▢ 1 ½ tablespoon cold unsalted butter cubed (use shortening for dairy-free)
▢ ⅛ cup + 1 tablespoon vegetable shortening chilled
▢ ⅛ cup iced water

Instructions

Add the flour and salt to the jug of a food processor or see note for manual method. Pulse to combine.
Add the cold butter and shortening to the mixture, and pulse until it resembles coarse sand. Continue pulsing and pour cold water, one tablespoon at a time until the dough comes together into a ball. You may not use all of the water.
Remove from the processor, wrap it in plastic wrap and chill in the fridge for 2h or 15 minutes in the freezer.
Preheat the oven to 375ºF.
Transfer the dough to a lightly floured surface, and roll it with a rolling pin to ⅛-inch thickness.
Pierce the dough base and press it into the pie dish, cut the extra excess dough, but leave about ½-inch all the way around, tuck inside and crimp the edges.
To bake the crust without a filling, fill the crust with ceramic baking beans, dried rice or beans to weigh the pastry down. Bake for 8 to 10 minutes until light brown, remove from the oven and place on wire rack to cool.

Notes

For dairy-free, replace the butter with shortening.

Can be made without a food processor by cutting the butter and shortening into the flour and salt mixture with a pastry blender or two knives.

Double the recipe for a double-crust pie as this one yields only 1 crust.

To bake with filling: Add your pie mixture into the crust, decorate and bake for 20 to 30 minutes, until golden brown. Once ready, remove it from the oven and leave it at ambient temperature to cool down.

Nutrition

Equipment

Mini pie pan

Food processor

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