Pie crusts are tricky! The easiest way to get a perfect pie crust is to buy a frozen one at the store. If you are feeling adventurous, by all means, follow along.

Until you get it semi-perfect, I suggest making mini pies in a muffin tin. This way, you don’t waste a lot on a crust that is inedible. Plus, if it’s good, just whip up some instant chocolate pudding and fill for a fun treat that won’t break you budget or you calorie count.

I’m working with Paula’s Perfect Pie Crust Recipe. To make 3 mini pies, you simple quarter the recipe.

The 3 muffin sized dough rounds.

The Ingredients (Quartered)

• 1/2 cups + 2 tbs AP flour
• 1/8 Tsp fine salt
• 2 1/2 tsp granulated white sugar
• 1 tbs vegetable shortening, chilled
• 3 tbs butter, cold and cubed
• Ice Water

Steps

1. Sift together the flour, salt, and sugar  several time.
2. Mash the shortening in with your fingers.
3. Mash the butter in with your fingers.
4. Stir in 1 1/2 Tbs of the ice water. Do NOT overmix!
5. Divide into thirds.
6. Shape each into a disc.
7. Place each in cling wrap or freezer bags.
8. Refrigerate for at least 30 minutes.
9. Preheat oven to 400°F.
10. Sprinkle a very light coating of flour on a flat smooth surface.
11. Roll each out so it’s 5 inches in diameter.
12. Brush off excess flour.
13. Place in muffin tin.
14. Prick dough with a fork.
15. Bake for about 10 minutes, until golden brown.
16. Cool for at least 20 minutes.

Notes

• Do not melt the butter, or it won’t be flaky.
• Do not melt the shortening, or it won’t be flaky.
• Do not over mix, or it will be tough.
• If the butter starts to melt when mashing it in, put it in the  fridge for 15 minutes.
• You’re done mashing when your ingredients resemble cornmeal.
• Do not freeze the butter, or it will surely melt when mashing it in.
• You can freeze the dry ingredients to keep the butter and shortening from melting.

Like I said before, it’s no easy feat to make a good pie crust. If you don’t feel comfortable doing it, there’s no shame in using store bought frozen pie crusts. Be gentle with the frozen ones b/c they can crack and you won’t know until you’ve got it home.

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