Mini Portable Pies

I love Pinterest and have had an account for almost a year now. If you want, you can follow me here. I have made only a few recipes from the site, but one of the things I have been dying to try are those posts for mini pies. Well, last night I had a girl’s night with one of my favorite ladies, Victoria, and we decided to delve our way into the world of mini pies!!

The recipe we used is a variation of this one. I followed the directions for the crust, but we decided to do something different for the filling. My blog post includes a variety of pies; fig, apple, cherry, blackberry, and orange.

2 1/2 c. unbleached all-purpose flour
2 Tbsp sugar1/2 tsp salt
2 tsp lemon zest
2 sticks (1 c.) cold unsalted butter, cut into 1/4 in pieces
1/2 tsp vanilla extract
6-8 Tbsp cold buttermilk (I have dried buttermilk, which is actually handy to have around. This is fine too)
powdered sugar for dusting
Cookie Cutter, circle

For the filling, we did something simple using jams and just sprucing them up.
FIG and ORANGE: A mixture of dried figs,  fig jam, and Orange marmalade
CHERRY and CHOCOLATE: Cherry preserves and chocolate almond spread

The first step is to make the dough and set it aside to chill before rolling it out. Start by combining the vanilla and the buttermilk for the wet ingredients.

Next, combine the flour, sugar, salt, and lemon zest in a large bowl. Make sure all the ingredients are incorporated well.

With any pie crust, like my mom’s pie crust for apple pie, you need to incorporate cold butter to the dry ingredients for that flaky, buttery texture. Cut your butter into small pieces and slowly add it to the flour. Mix it with the flour until the dry ingredients are mealy or just until all pieces are less than pea-sized.

Next, add the buttermilk mixture and stir until dough comes together. Wrap dough tightly in plastic wrap and refrigerate at least one hour.

Once the dough has chilled and you are ready to make pies, preheat oven to 400 degrees and line baking sheets with parchment paper. Place the dough onto a powdered sugar-dusted work surface and cut pie dough in half (rewrap other half and place back in fridge to stay cold). Roll one half of pie dough out about 1/8 in thickness. I was lucky enough to have 2 fabulous helpers with me this evening. Making his blog debut is my friend’s boyfriend Adam : )

Using cookie cutter or a pastry cutter, cut out 5-6 inch rounds or shapes for your pies.

Place our shape onto baking sheet and add about 2-3 Tsp of desired filling.

You can brush the edge of your round or shape with a beaten egg using a pastry brush. We just used a fork and sealed the edges. Place in oven and bake until tops are beginning to turn golden brown, about 20 minutes. Let cool on sheets for 7-10 mins and then transfer to wire rack to cool completely.

Serve with ice cream, tea, or by themselves. Enjoy : )


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