Sometimes, you have to exploit technicalities. For instance, technically I haven’t had Starbucks all week…because I’ve only had it the past three days. 😉 And technically things are “home baked” even if you take shortcuts.
Like these mini pies. I have no shame in the fact that I used store-bought pie crust and canned pie filling. (Ok, a tiny bit of shame about the canned pie filling because it’s a gloopy mess and I should have made something better-for-you out of fresh fruit)
But overall, not much shame. They were, in fact, baked in my home. Therefore, they are “home baked.”
I’ve said this type of thing in a previous post as well. I’m all for shortcuts when I’m short on time…or feeling a bit lazy. Life is busy!
So if you’re like me and want something quick and easy that is still a show stopper, these mini pies are for you. Super simple and they don’t take very long to throw together. Here’s how to create them:
Mini Individual Pies
- 2 Ready-to-bake pie crusts
- 1 can ready-made pie filling (I used blueberry) OR make your own filling
- 1 egg white
- ~1/4 cup granulated sugar
Thaw pie crusts at room temperature for 30-45 minutes, or until you can roll them out without them breaking. Roll pie crust onto a floured cutting board.
Using a glass, cut out little circles. Try to cut them out as close together as possible, to get as many mini pies as you can.
Repeat with the second pie crust.
Smush together (how’s that for technical language) remaining pie crust scraps, roll it out on a floured surface, and cut as many extra circles as possible. There will still be a tiny bit of pie crust left over, but oh well. I was able to cut a total of 38 circles.
Transfer half of your mini crusts to baking sheets lined with parchment paper, leaving about 1 inch between each crust.
Carefully spoon ~1-2 tsp pie filling into the center of each crust. You want to have about 1/2 inch around the outer edge to seal the top and bottom crusts, so try not to over fill your pies.
Mix a little water with the egg white to make an egg wash, and brush the edges of each pie crust with the egg mixture.
Top each pie with another mini pie crust. Use a fork to press the edges together, and to make a pretty little edge. Brush the tops of the pies with a little more egg wash. Sprinkle each with a little sprinkling of sugar.
Using a sharp paring knife, cut 4 small vent holes in the top of each pie. This is a VERY important step…unless you like for your pies to explode in the oven.
Bake at 375 degrees for 20-30 minutes, or until the pies begin to brown.
Serve these little guys all by themselves or along with a little vanilla frozen yogurt. Yum!
Feel free to get creative with flavor combinations! Others to try: pumpkin, sweet potato, apple, cherry, strawberry, peach, the list goes on and on….
These are especially great for pot lucks. As a matter of fact, the pies in the pictures were sent to my church get together and were perfect! Everyone could just grab them without a big mess.