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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Pie crusts are very tricky. I have made about 15 attempts at making pie crust from scratch. None have turned out well. They are too tough, too soggy, etc. In October of 2009, I decided to get to work on making a tasty pie crust from scratch.

Mini Pie Crust

Today, I’m going to try Paula’s Perfect Pie Crust. For my experiment, I quartered the recipe so I can test it in my muffin tin.

The Ingredients (Quartered)

• 1/2 cups + 2 tbs AP flour
• pinch fine salt
• 2 1/2 tsp granulated white sugar
• 1 tbs vegetable shortening, cold
• 3 tbs butter, cold and cubed
• 1 to 2 tbs ice water

The Directions

1. Sift together the dry ingredients.
2. Quickly Mash in the shortening with your hands.
3. Quickly Mash in the butter with your hands.
4. Mix in the water just until it turns into a ball of dough.
5. Divide the dough and shape into rounds.
6. Refridgerate for at least 30 minutes.
7. Place one round on a lightly floured surface.
8. Roll it out to the proper size.
9. Place it in the pan.
10. Prick the dough with a fork so it doesn’t puff up too much.
11. Bake for 10-15 minutes at 350°F.

This recipe requires that the butter not melt during mixing. The warmth of your hands can quickly melt it. While I did not try this, I assume you can hold 2 cold sodas in your hands for a minute before working in the butter.

Outcome
Even though I forgot to prick, they turned out pretty good. Very Puffy. However, they took 25 minutes to cook. I think I had the wrong temperature. The texture is nice and flaky. It needs a little more salt.

Thoughts for next time

• Don’t forget to prick with a fork.
• Bake at 400°F.
• Have some instant chocolate pudding to make some pie bites, not just the crust.
• Try holding 2 cans of ice cold soda before mashing in shortening & butter.
• Use flour directly from the freezer.
• Use 1/8 tsp salt.

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