Pie is good. But a regular pie can be way too much for two people. And our mini-jar pies are awesome, but not the same as a proper piece of pie.
Solution? Mini-pies. As in pies sent through the shrink ray. But actually they are just pies baked in a 6 or 7 inch tin.
Some simple guidelines:
- 7-inch pie requires 2 cups of filling.
- Double crust recipe of pie dough yields enough dough for three 7-inch pies.
- Baking time is 3/5 to 4/5 the original bake time of a full-sized pie.
- 7-inch pies result in 4 small pie pieces, about the equivalent of 2 full size pie pieces (assuming you cut a full size pie into 6 pieces)
What to do once they are made? Simple – freeze them until you want to have pie.
- Fruit pie: Freeze unbaked. After preparing the pie, wrap the pie tightly in several layers of plastic wrap to ensure it is tightly sealed, followed by a single layer of aluminum foil for extra protection against freezer burn. When you are ready for pie, remove the foil and plastic wrap, transfer the pie directly to the oven, and bake. You’ll need to bake the pie for an extra 15-30 minutes.
- Custard pie (like pumpkin): Once baked, cool the pie completely. Then wrap the pie tightly in several layers of plastic wrap to ensure it is tightly sealed, followed by a single layer of aluminum foil for extra protection against freezer burn. Thaw in the refrigerator for 12 hours before serving.
