Finally we’re getting out of what seems to be the absolute coldest winter ever. To celebrate I decided to make mini pies and create a garden tea party themed shoot with Geneva (Thank you again for modeling, you’re the best!). Making the pies was one of the funnest parts. I made a tiny bit of pie dough and filled a mini cupcake pan with a thin layer and baked them. Then I put in a tiny bits of fruit or pumpkin pie mix for my filling and according to the pie type cooked them a little more. I made peach, pumpkin (I know it’s a fall thing, but pumpkin pie is the best!) and a fruit tart.
Here’s an easy recipe for the pie dough…
Makes about 3 mini pies
1/4 cup all purpose flour
1/8 tsp salt
2 tsp butter or shortening
about 3 tsp cold water
1. Mix flower and salt
2. Add the butter and mix together (should not form dough yet, but make tiny clumpy flour)
3. Add the water slowly until it sticks together and is moist, but not slimy and wet
4. Roll out a thin layer and press in mini cupcake tins
5. Bake at 350° F for about 10 mins (check on them often, take them out when the shell is hard, but not burnt)
WARNING: I hardly ever cook from recipes or measure out ingredients so this is just my guess of what I used. I think it’s pretty close, so just add more or less of what seems right to you. What I’ve found is, when you are making something smaller your mistakes are also smaller so if you mess up, it doesn’t matter.