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Mini Pie Crust Shells Recipe

5 from 94 reviews

This Mini Pie Crust Shells recipe guides you through creating perfect, flaky miniature pie shells using store-bought or homemade pie crusts. Ideal for individual pies or tarts, these crusts bake up crispy and golden, making a perfect base for sweet or savory fillings.

Ingredients

Scale

Pie Crust

  • 2 pie crusts (homemade or store-bought, 9-inch size)

For Rolling and Shaping

  • 2 tablespoons all-purpose flour (for work surface and rolling out dough)

Instructions

  1. Preheat Oven: Preheat your oven to 400 °F (204 °C) to prepare for baking the mini pie crust shells.
  2. Roll Out Dough: Roll out the pie crust so it is thin but not too thin, ensuring it can stretch over cupcake cavities without tearing.
  3. Cut Circles: Lightly flour your round cutter and cut out twelve circles from the rolled dough. If you don’t get twelve pieces, gather the dough into a ball, chill in the refrigerator for ten minutes, then re-roll and cut.
  4. Shape Shells: Flip your cupcake baking tin upside down and press each dough circle into the cavities, stretching the crust to the bottom and slightly pressing down for a good shape.
  5. Prevent Shrinking: Pierce the crust bottoms with a fork to prevent bubbling. Place the tin with crusts in the freezer for five minutes to reduce shrinkage during baking.
  6. Bake: Bake the crusts in the preheated oven for 10 to 12 minutes or until they turn golden brown.
  7. Cool: Allow the shells to cool in the pan for ten minutes before transferring them to a wire rack to cool completely to room temperature.

Notes

  • Freezing the shells before baking is essential to prevent shrinking.
  • If dough gets too warm while shaping, chilling again before re-rolling helps maintain texture.
  • These mini crusts can be used immediately or stored in an airtight container for a couple of days.
  • Suitable for both sweet and savory pie fillings.

Keywords: mini pie crusts, pie shells, homemade pie crust, mini pies, baking pie crusts