![]() Here it is! Recipe tips and tricks Making the pie dough But those still end up misshapen and now not so miniature (below, left). Some recipes call for baking the pie shells on the backside of the muffin tin to take advantage of gravity. Tips from the wise quacker to prevent shrinkage:Įven if you do all the right things, baking pie crusts in a mini-muffin pan can be particularly frustrating because shrinking pie crust means there’s no room for filling (below photo, right). Pie crust shrinks when the gluten is over-worked or when the dough is warm when you start to bake it. And if by some miracle they remain intact, they will be very tough.One of the challenges of making mini pie shells is shrinking pie crust. Heat with a room temperature crusts causes the butter to melt quickly and the pie crusts will shrink and even fall apart. Do not put the crusts in the oven without chilling them.Make sure your crusts are snug against the pan or it gives heat a chance to get where you don’t want it.Or you can make Pie Crust Cookies (Pie Crust Chips). Again, chilled dough is what we want throughout this process. If you are unable to get twelve crusts you can form the dough into a ball, place in the refrigerator for ten minutes, and re-roll out.They are perfectly imperfect like us but I guarantee they will be flaky and tasty! 3 Tips for The BEST Mini Pie Crust Shells If they are not perfect, that is okay! Neither are we. NOTE: There will be variation with the shape of your pie crusts. Place on a wire rack to continue to cool to room temperature. This is key to keep them from shrinking!īAKE: 10 to 12 minutes or until golden brown.ĬOOL: Allow them to cool on the cupcake pan for another 10 minutes to prevent breaking as you move them. ![]() If you don’t have room in your freezer you can also place them in the refrigerator for around 10 minutes. ![]() Pierce your dough with a fork.įREEZE: Place them in the freezer for 5 minutes to firm up. When you form the crust around the sides make sure it reaches to the bottom of the pan. This allows air to be released and the dough to stretch a bit making it easier to form around the sides. If the cutter begins to stick, you may need to reflour it.įORM DOUGH AROUND THE CUPCAKE CAVITIES: Lightly press and stretch the dough from the top first. If it is too thin you will have trouble stretching and forming it around the cupcake cavities so keep this in mind.ĬUT OUT CIRCLES: Flour your large cutter and cut out 12 crusts. ROLL OUT PIE DOUGH: Lightly flour your surface and roll the cold pie crust to about an 1/8 inch thick. I have also used a mini and jumbo baking pan (the bake times are slightly different though). No fancy equipment needed, all you need is a cupcake or muffin baking pan.I have an awesome recipe for a Vodka Butter Pie Crust (I use it in this post). You can use your favorite homemade or store-bought pie dough.It works great for two reasons: (1) their shape stays more intact because of gravity, and (2) the outside of the crusts are exposed directly to the heat so they brown exactly where they should. These crusts are unique because they bake ON the cupcake pan (keyword “on”).I ate it by the spoonful until it hit me, it wasn’t the recipe giving me issues it was the METHOD! Why This Is The BEST Mini Pie Crust Recipe I ended up surrendering on the couch with my bowl of chocolate filling and failed pie crust. Nothing worked! They kept shrinking into little tough hockey pucks. I tried chilled dough, non chilled dough, store-bought dough, my personal recipe, lining them with pie weights and rice, different temperatures, etc. ![]() I ruined at least thirty mini pie crusts trying to bake them in a cupcake pan (keyword “in”). Fun fact about this recipe, one day I was attempting to make some mini Chocolate Cream Pies (I was craving them so bad).
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