Foodists

Mini Pie

Everything is better when it is smaller… well not everything. But definitely pies. Here is my recipe for mini pies (or one regualr size pie).

CRUST

2 cups all-purpose flour
1/2 cup pastry flour
1 tbsp granulated sugar
1/4 tsp salt
1 cup cubed cold shortening (or lard if you prefer)
1/3 cup cold water
1 tsp cold vinegar

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In large bowl, sift together all-purpose flour + pastry flour + sugar + salt. Using pastry blender (or two knives), cut in shortening until dough is of a similar texture to oatmeal. With a fork or hands, stir in water + vinegar until dough starts to stick together. Lightly knead the dough + shape into discs, one slightly larger than the other. For mini pies: separate into a few smaller discs. Wrap in plastic + chill for 2 hours.

Remove from fridge + let warm for 10 mins. Flour surface, roll the larger disc until it is 3-4 inches larger than the pie plate. For mini pies: roll the larger disc until it is 1 inch larger than the mini pie plate. I used ramicans. Transfer to pie plate (I find that rolling the dough over the rolling pin and then roling out on top of the pie plate works well), and gently push into corners. Roll the second disc out 1 inch more than pie plate. For mini pies: 1/2 an inch will do. Prebake for 20 mins at 350 degrees then add filling and bake as directed.

After filling is added, brush the rim of the bottom pastry with water. Put the top pastry in place, crimp the top and bottom together to seal.

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BUMBLE BERRY PIE FILLING

1/2 cup rum
2 medium granny smith apples
1 cup each: Blueberries, raspberries, blackberries and halved strawberrys.
3/4 cup sugar
1/2 cup flour
1/2 tsp. cinnamon

Milk (optional)
Sugar (optional)

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Preheat oven to 375 degrees. Boil apples in rum for 10 mins. In a large bowl combine apples + berries + sugar + flour + cinnamon. Spoon into pie plate. Add top crust. Cut small slits in pie top to allow venting. Brush top of pie with milk and sprinkle with sugar.

Bake for 50-55 mins. Serve with ice cream.