5 INCH PIE PANS RECIPES

Steps:

• To make the pastry, in the bowl of a food processor, combine the flour, salt and sugar and pulse once to mix. Add the butter and shortening and process in short pulses to form pea-size crumbs, 20 to 25 seconds. While pulsing, gradually add the water to form larger, moist crumbs, 10 seconds more. Turn the dough out onto a lightly floured surface and, with floured hands, shape the mixture into a flat disk. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or as long as overnight.
• To make the filling, in a small bowl, stir together the sugar, cornstarch and salt. Place the cherries in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Add the vanilla and the cherry liquid and mix well. Immediately divide the cherry mixture among 4 mini pie dishes and dot the tops with the butter.
• Divide the dough into 4 equal portions and form each into a small disk. On a lightly floured surface, roll out each of the disks into a 6-inch round, about 1⁄8 inch thick. Cover each of the filled dishes with a round of dough. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a paring knife, cut a few slits in the crust. Refrigerate the pies until the dough is firm, 20 to 30 minutes.
• Meanwhile, preheat an oven to 425°F.
• Bake the pies for 12 minutes. Reduce the oven temperature to 350°F and continue to bake until the crust is golden and the filling is thick and bubbling, 20 to 25 minutes more. Transfer the pies to a wire rack and let cool completely. Serve the pies at room temperature.

Steps:

• In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit an 11-1/2-in. to 12-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate. , Pour desired filling into crust. Roll out second ball; cut slits in pastry. Position over filling. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.