How to Make Mini Berry Pies in Muffin Cups

Katrina wanted to make something besides cake to go with her ice cream this year and I had been wanting to try mini pies.  When I suggested she make them for her party, she loved the idea. too.  Here's how we did it.


For 12 mini pies we used:
Pastry for 2 double crust pies.
Fruit filling
Muffin tins

We rolled out our pastry and cut it in circles.  We used the bottom of this peach can to make circles because we wanted the pastry big enough to make a lip along the edge of the muffin cups. 

Next we lined the muffin tins with the pastry circles and pressed it along the sides.

After that we filled our mini pies with berry filling.  Use one or two tablespoons per pie.  They should be no more that 2/3 full.  We over filled ours and they leaked!

We cut 3" rounds of pastry crusts to cover our pies.  We slit the rounds with a butter knife before placing on the pies. Press the edges together.  Do a good job on this part so that the pies won't leak.

Crimp the edges.  It's hard because the pies are tiny, but you can do it!

Just for fun, we added the initials of everyone coming to Katrina's party.

Brush the tops of your pies with egg white if you want.

Bake in a 400 degree oven for 15-20 minutes.

Cool.  Eat.  Yum.

 

Happy Birthday, Katrina!