(I made apple and cherry pies for this event.)
(I’m looking forward to mini pumpkin pies this Fall!)
|Personal Pies|| |
- 2 cups flour
- ½ teaspoon salt
- ⅔ cup cold butter
- 4 Tablespoons water
- Your favorite pie filling (enough for one full size pie)
- In a large bowl, combine flour and salt. Cut in cold chunks of butter until mixture resembles cornmeal.
- Stir in water gradually, keep stirring until mixture forms a ball (I normally help the process along by shaping it with my hands)
- Cover bowl in plastic wrap and refrigerate at least 4 hours. (Personally, I make this a day ahead and refrigerate overnight. If you do this allow the dough about 30 minutes on a floured counter top to soften up a bit before trying to use it.)
- Roll dough on a floured surface with a floured rolling pin until about ¼ inch thick. Using a glass or bowl 4 inches in diameter cut into discs (you’ll then need to re-roll out the dough) press discs into greased muffin tin to form bowls.
- Use any dough scraps for topping the pies. I topped the apple pies with a brown sugar crumble (1/4 cup brown sugar, 1 Tbsp butter, 2 Tbsp flour)
- Bake at 425* for 16-18 minutes.
- Let cool and remove from muffin tin with a spoon.
Written by, Brittany, the geek behind the blog. I share lots of recipes, my thoughts on the latest tech gadgets, my favorite geeky games, and snippets of life as a Work-at-home mom.