How to make the best mini pie crust and butter tart shells? Or do you want to make just a regular pie crust. All of that and more is here, for you.
Hello from the best pie crust you can imagine.
With this recipe you can make so much. It is the gift that keeps on giving.
So, you can make:
-2 Pie Crust (for 9 inch pie) and 12 tart shells
-or you can make 3 pie crusts (9 inch) or just
-36 butter tart shells or 36 mini pies
Description
This recipe doesn’t need description.
It is the little star made from the big 5 star secret recipe.
But I will say the following about this recipe:
- Easy
- Homemade
- Tender
- Flaky
This recipe is scaled-down from my secret recipe. Why?
Because you asked for it. I got so many emails asking me if I can provide recipe that uses less than 5 cups of flour. (not all of you are having KitchenAid Mixer)
So, I did. And now we can start making the best pie crust for your sweet future.
Like always our first step is …
SHOPPING LIST
- CRISCO All-Vegetable Shortening
- Brown Sugar
- Flour (all purpose, unbleached)
- Eggs
- White Vinegar
ACTION TIME
MAKING Mini Pie Crust or Butter Tart Shells
Ingredients
Mixing Bowl 1
3 TBSP flour
1 lbs shortening
3 TBSP brown sugar
Bowl 2:
1 eggs, large
1 TBS vinegar
3/4 cup water (ice water)
Bowl 3
3 1/2 cups flour (all purpose)
INSTRUCTIONS
Your first step is to add flour, shortening and brown sugar to the mixing bowl. (picture 1)
Mix until combined. Set aside.
In a separate bowl add egg, vinegar and ice water. Mix using a fork. (picture 2)
Then add eggs mixture to the shortening. (picture 3)
Mix all ingredients together.
After that add all flour or 3 and 1/2 cups and mix until all ingredients are combined.
It will be sticky but don’t worry.
Mixing bowl 2 Bowl 2
Divide dough into 3 equal portions. (see the pictures below)
Wrap each tightly in plastic wrap. (If is to sticky use the metal spoon to transfer dough)
Easy Mini Pie Crust
Transfer to the freezer and you can freeze for about 3 months.
Review the Steps
-Mix flour, shortening and brown sugar using mixer. Set aside.
-Combine in separate bowl: eggs, vinegar and water. Use fork to mix it.
-Add egg mixture to shortening
-Then add flour
-Mix, divide and freeze.
HOW TO ROLL OUT PIE CRUST for MINI PIES or Butter Tart Shells
This is very important: Your first step is to take out your pre-made frozen dough the night before.
When you are ready to roll out your dough, use generous amount of flour on your surface and rolling pin. (this is important step since this dough loves the flour)
Place the dough on floured surface. Cover the dough with more flour.
Using your rolling pin, gently roll it from the center out, turning the dough with your hands as you go.
Roll the pie crust out to 1/8″ thickness.
This doesn’t need to be perfect. You are making mini pies or butter tarts shells.
Then use cookie cutter, large, round size. I used 3 and 1/2 inch or 9 cm.
Cut out 12 circles from the pie crust. Re-roll any scrap pieces of pie.
using cookie cutter cut mini pies Easy Mini Pie Crust or butter tart shells Easy Mini Pie Crust or butter tart shells
Place each pie circle into the cavity of a standard 12-count muffin pan.
Please, be sure to gently press the pie dough down and around the sides.
Transfer the muffin pan into the freezer for about 2 hours.
Remove from freezer, cover with plastic wrap then aluminum foil and return to the freezer. (until ready to use)
And you just made mini pie crust or butter tart shells for your future recipe.
FINAL NOTE
The best recipe for mini pie crust or butter tart shells.
From this recipe you can make 36 mini pies or 36 butter tart shells. You can also make 3 regular size pies (9 inch).
It is your choice. And you have so many of them when it comes to this recipe.
However, the following sentence is not giving you a choice: This dough MUST BE FROZEN before being used.
OTHER LINKS
Peanut Butter Oreo Mini Pie – Mini Joy Unlimited
The Best Butter Tart Cookies – O Canada
Baked Pasta Cheese Pie (Ridiculously Simple)(Opens in a new browser tab)
Busy Woman Potato Pie or Working 9 to 5
Grandma’s Cheese Dream Pie-Memory of my Grandma
Baked Pasta Cheese Pie (Ridiculously Simple)
To print this recipe please check the box below.
Don’t forget: PRINT – MAKE – SHARE
PRINTING THE RECIPE
How to make Mini Pie Crust or Butter Tart Shells
It is the little star made from the big 5 star secret recipe.
Easy, homemade, flaky and tender.
You can make mini pies, butter tart shells or just regular big pies
Ingredients
- Mixing Bowl 1
- 3 TBSP flour
- 1 lbs shortening
- 3 TBSP brown sugar
- Bowl 2:
- 1 eggs, large
- 1 TBS vinegar
- 3/4 cup water (ice water)
- Bowl 3
- 3 1/2 cups flour (all purpose)
Instructions
Your first step is to add flour, shortening and brown sugar to the mixing bowl.
Mix until combined. Set aside.
In a separate bowl add egg, vinegar and ice water. Mix using a fork.
Then add eggs mixture to the shortening.
Mix all ingredients together.
After that add all flour or 3 and 1/2 cups and mix until all ingredients are combined.
It will be sticky but don't worry.
Divide dough into 3 equal portions.
Wrap each tightly in plastic wrap. (If is to sticky use the metal spoon to transfer dough)
Transfer to the freezer and you can freeze for about 3 months.
Enjoy and share.
Notes
Review the Steps
-Mix flour, shortening and brown sugar using mixer. Set aside.
-Combine in separate bowl: eggs, vinegar and water. Use fork to mix it.
-Add egg mixture to shortening
-Then add flour
-Mix, divide and freeze.
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