Use the Right Pie Pan
The most important thing when baking mini pies is to use the right pie pan. Mini pie pans are smaller and shallower than regular pie pans, with a diameter of about 3-4 inches. Using a mini pie pan rather than a regular one allows the filling to cook faster and prevents boiling over. Grease the mini pie pans well with butter, vegetable oil, or non-stick cooking spray before adding the pie dough and filling. This creates a barrier between the pan and the dough, preventing sticking.
Recommended Mini Pie Pans
| Brand | Material | Size |
|---|---|---|
| Wilton | Aluminum | 3 inch diameter |
| USA Pan | Aluminum | 4 inch diameter |
| OXO | Steel | 4 inch diameter |
The best mini pie pans are made of aluminum or steel, which conducts heat well for even baking. High-quality pans like Wilton, USA Pan, and OXO are durable options that will last through many uses. Disposable aluminum mini tart pans are also available if you need a large quantity.
Use the Right Pie Dough
Choosing a pie dough that bakes up tender and flaky is another way to prevent sticking. Shortening-based or lard pie doughs are ideal, as they create a flaky crust that releases easily from the pan. All-butter doughs are tasty but can sometimes stick more due to the high butter content. Here are some top tested pie dough recipes:
Flaky Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup cold shortening, diced
1/3 cup cold water
Mix flour, salt, and sugar. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and mix with hands until a dough forms. Wrap in plastic and refrigerate for 30 minutes before rolling out.
Classic Lard Pie Crust
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup cold lard, diced
1/3 cup cold water
Mix flour and salt. Use a pastry blender or 2 knives to cut lard into flour until pea-sized pieces form. Sprinkle with water and mix with hands until a dough forms. Shape into a disk, wrap in plastic and refrigerate for 1 hour before rolling.
Roll Out the Dough Properly
Rolling out the dough is a delicate process where technique is key. First, remove the dough from the fridge and let it rest on the counter for 10-15 minutes until pliable but still cool. Lightly flour a work surface and rolling pin to prevent sticking. Gently roll from the center outward, rotating the dough and flouring as needed to prevent sticking.
Roll the dough to a thickness of 1/8 inch. Thinner dough bakes up crisper, while thicker dough bakes softer and more cake-like. For mini pies, thinner is better to ensure a nice flaky crust. Use gentle pressure with the rolling pin and lift and turn the dough periodically. If the dough becomes too warm and sticky, pop it back in the fridge for 10 minutes to firm up.
Tips for Rolling Pie Dough
– Keep the work surface and rolling pin well-floured
– Roll from center outward
– Rotate the dough and add flour as needed
– Roll gently without overworking the dough
– Work quickly to prevent dough from warming
– Chill dough again if it becomes too soft
Transfer Dough Carefully
Getting the rolled out dough into the pie pans without ripping it can be tricky. Here are some methods to try:
Rolling Pin Method
1. Roll dough around rolling pin and gently unroll over the pie pans.
2. Lift edges of dough and gently press into the pans, crimping edges if desired.
This takes some practice but allows you to transfer all the dough at once. Chill pans for 15-20 minutes before filling.
Hand Transfer Method
1. Use a spatula to lift each portion of dough off the work surface.
2. Gently lay dough over pie pan and press into edges.
While slower, this gives you more control over each pie shell. Chill pans after adding dough before filling.
Blind Bake the Crust
Blind baking, or pre-baking, the pie crust ensures it bakes up fully crisp and helps prevent a wet filling from making the bottom soggy. To blind bake a mini pie shell:
1. Line dough with parchment paper or aluminum foil.
2. Fill lined dough with pie weights, dry beans, or rice to weigh it down.
3. Bake at 425°F for 12-15 minutes until lightly browned.
4. Carefully remove weights and lining and continue baking for 5 more minutes to dry out crust.
Let crust cool slightly before filling. The bottom should be dry and crisp, not moist.
Choose the Right Filling
Picking an appropriate filling for mini pies helps prevent boil overs and sticking. Ideal fillings:
– Have a firm texture rather than runny liquid
– Are thickened with cornstarch or flour
– Are baked instead of raw
– Contain very juicy fruits or berries
Some great mini pie filling options:
– Baked lemon curd or custard
– Cooked apple, peach, or other fruit
– Thickened chocolate pudding
– Sweetened ricotta cheese
– Pie fillings thickened with cornstarch
Avoid very loose, wet fillings like unthickened juices or purees which can make dough soggy.
Fill, Top, and Seal Pies
Use a spoon or piping bag to neatly fill the pre-baked pie shells, leaving about 1/4 inch space at the top. Top fillings with a crumb topping, latticework crust, or second dough round to seal in moisture.
For a double crust pie, roll out a second batch of dough and cut out rounds to cover each filled shell. Press edges together and crimp to seal. Cut slits or shapes in top crust.
Egg wash tops with an egg beaten with 1 tablespoon water and sprinkle with sugar before baking for a shiny, caramelized finish.
Bake at the Right Temperature
Baking mini pies at too high of a temperature can cause boil overs and sticking. Bake mini pies at 375°F, lowering to 350°F if the crust or tops are browning too quickly.
Tenting the pies with aluminum foil halfway through baking protects the crust and topping from over-browning. Rotate pans midway through baking for even cooking.
Mini pies typically take 25-35 minutes to bake fully, depending on the filling. Test doneness by poking a toothpick through vents or slits in the top crust – it should come out clean when pies are fully baked.
Cool Completely Before Removing
It’s very important to allow mini pies to cool completely in the pans before attempting to remove them. Hot fillings are very loose and will stick to the crust if sliced or served right after baking.
Allow pies to cool on a wire rack until they reach room temperature, about 1-2 hours. The filling will set up as it cools, making removal much easier.
If you chill pies for too long in the pan, condensation can form which causes sticking. Room temperature is ideal before taking pies out of the pans.
Use Proper Removal Tools
Having the right tools helps remove mini pies cleanly from the pans. Avoid anything sharp that might scratch the pans. Recommended removal tools:
– Mini tart lifter
– Small offset spatula
– Table knife
– Pie server
Wedge the tool gently around the crust edge, pressing inward and upward to lift pies out. Work slowly and patiently to remove each pie without crumbling the crust.
Serve Promptly or Refrigerate
Once removed from the pans, mini pies are best served right away so the crust stays crisp. If needed, store cooled pies in the refrigerator for up to 2 days and reheat briefly in a 350°F oven before serving.
The fillings and crust will become soggy if pies sit out too long after baking. Refrigerate any leftovers promptly in an airtight container.
Clean Pans Thoroughly
Be sure to wash pie pans well after each use to prevent sticking next time. Use hot soapy water and a soft brush or sponge to remove any oil or filling residue. Avoid abrasive scrubbers that can scratch the pan surface.
Mini pie pans with a dark nonstick coating may brown and discolor slightly over time but this won’t affect performance – just be sure to wash well after baking. Let pans dry fully before stacking and storing.
Conclusion
Baking mini pies does take some finesse, but following these tips will help prevent your petite pies from sticking in the pan. Grease your pans, blind bake crusts, use the right fillings, and allow pies to cool fully before removal. With practice, you’ll be able to remove beautiful little pies from the pans every time. Mini pies make impressive appetizers, desserts, or gifts for any occasion.