charisstoma (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
charisstoma) wrote2018-06-18 04:45 pm
charisstoma) wrote2018-06-18 04:45 pm
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Mini Pie Crust - How-to
How-to Make Mini Pie Crust
https://www.pillsbury.com/recipes/mini-buckeye-pie-bites/6c2052d2-5c12-4d55-a4f0-020229e62d1d
1. Heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cutter, cut out 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Prick dough inside each cup on bottom with fork 3 to 4 times.
2. Bake 7 to 9 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
https://www.pillsbury.com/recipes/mini-buckeye-pie-bites/6c2052d2-5c12-4d55-a4f0-020229e62d1d
1. Heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Using rolling pin, roll out pie crust into 12-inch round. Using 2 1/2-inch round cutter, cut out 24 rounds from pie crust, rerolling scraps if needed. Press 1 pastry round into each of 24 ungreased mini muffin cups. Prick dough inside each cup on bottom with fork 3 to 4 times.
2. Bake 7 to 9 minutes or until edges are golden brown. Cool in pan 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.