If you’re sharp, you might have noticed that I had some leftover dough after making my 9-inch pie shell. I hate wasting good dough, so here’s an option: just make mini pies.
It’s really as simple as rolling out your tiny bit of dough, cutting out rough circles, and slotting them into your muffin tin. Press down gently to fill the cavity, making sure the edges come up a little higher than the tin. (You don’t need to flute the edges like I did; it just looks pretty.) Refrigerate the mini pie shells until you’re ready to use them.
Don’t think for a second that you’ll get only two mini pies like I did. The number of pies you end up with will depend on how much leftover dough you have to begin with, and how thin you dare to roll out your dough.
To fill my mini pies, I used a quarter of my pecan pie recipe. This time, I tried to blind-bake the pie shells so that the bottoms would have time to crisp up.
First, preheat your oven to 200°C (400°F). Next, grab a fork and poke some holes in the bottom of your mini pie shells. Brush the pie shells with beaten egg (you should be left with some from using only half an egg for the pie filling) and bake for 10 minutes.
After removing from the oven, I filled the pie shells with the pecan filling. I poured any leftover filling into ramekins to bake alongside the pies. (No wastage!) Bake in a 175°C (350°F) for 25 minutes.
Of course you could use any other filling you’d like. Egg custard perhaps. Or chop up apples for mini apple pies.
If you want something really easy, bake the mini pie shells empty at 200°C (400°F) for 20 minutes or until they are entirely golden-brown and crisp. Then, fill with your favourite jam or store-bought lemon curd.