Mini Pie Crust
40 mins prep30 mins cook
This is the EASIEST and best way to blind bake your mini pie crusts! It doesn't matter if you use store-bought crust or make your own. Let gravity and a cupcake baking pan do all the work. Guaranteed delicious and cute EVERY TIME!
0 servings
What you need
Instructions
Instructions Pie Crust Preheat your oven to 400° F (204° C). Roll out the pie crust so it is thin but not too thin. You want to be able to stretch it over the cupcake cavities on your baking pan. Lightly flour your round cutter and cut out twelve circles.* 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. Flip your cupcake baking tin so it is facing down. Form your pie crusts over each of the cavities of the baking tin. Make sure they are stretched all the way to the bottom of the tin and slightly press down. Pierce the crusts with a fork and put them in the freezer for five minutes. Do not skip this step as it keeps the crusts from shrinking too much. Place your crusts in the oven for ten to twelve minutes or until golden brown. Allow to cool for ten minutes and then place on a wire rack to cool to room temperature.View original recipe