SMALL PIE CRUST READY MADE RECIPES

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EASY MINI FRUIT PIES... STORE BOUGHT CRUST | JUST A PINCH ...



Easy Mini Fruit Pies... store bought crust | Just A Pinch ... image

A quick dessert for the family who cannot agree on one pie The Mr loves apple pie.. He will not touch any berry pies...I love any kind of berry... cherry.. blueberry.. raspberry...etc.. so I solved the problem. By using pie crust cutouts to fit my muffin tins..We both get our pie.. this is a perfect little thank you for someone or a mini dessert for some elderly neighbors I cook for..I buy a few boxes of pie crust on sale during the holidays and freeze and make a few dozen pies at a time and freeze ... pop out defrost and slap a scoop of ice cream on top... get creative

Provided by sharon cowles @carlymay

Categories     Fruit Breakfast

Prep Time 30 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 3

1 - box store bought crust ( i like pillsbury) but any will do
1 can(s) pie filling
- 12ct muffin tin

Steps:

  • Take your box of pie crust out of the frige and let sit for 15-20 min...to take the chill off... do not unroll yet..if you try to unroll they will crack... just open the box and put them on the table
  • unroll the pie crusts and begin cutout circles to fit your muffin pan.... I use a canning jar lid spray you pan really well even the top.. this will help ease the pies out
  • place your cut out pie circles in the well of pans.. slighly push down and and press against the sides.. place a spoon of filling and place another circle on top.. press down and to the sides make a few slits...I like to make a mix of lattice and 2 crusts.. struesel for the Mr's dutch apple pie mini pies... 1 can of pie filling and 1 box pie crust makes 12 mini pies...
  • bake at 350 for about 25 min... or until brown.. Now let the pies cool completely before you attempt to take out of the pans.. if you spray with the pans really well you wont have any problems... if needed you can slide a butter knife around the side to release the pie...
  • I make these for pot luck dinners for dessert.. and make a variety for everyone to enjoy

MINI TART BUFFET RECIPE - PILLSBURY.COM



Mini Tart Buffet Recipe - Pillsbury.com image

Set out the easy-to-make tart shells and fillings, and guests will delight in creating their own desserts.

Provided by Pillsbury Kitchens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 11

1 cup whipping cream
1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla
2 egg yolks
1/4 cup sugar
1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 teaspoon sugar
2 1/2 cups sliced fresh strawberries
1 cup fresh blackberries or raspberries
1 cup roasted whole cashews
1 jar gourmet chocolate topping, heated
1 jar lemon or lime curd

Steps:

  • Make Créme Anglaise. In 2-quart saucepan, heat cream and vanilla bean (if using vanilla, add at the end) just to boiling over low heat. In small bowl, beat egg yolks and sugar with wire whisk. Beat small amount of hot cream into yolks. Blend yolk mixture into cream in saucepan; cook over low heat about 10 minutes, stirring constantly, until custard coats a spoon. DO NOT BOIL. Remove from heat. Remove vanilla bean and scrape seeds into sauce. Stir until seeds separate. Cool to room temperature, about 30 minutes. Refrigerate until serving time.
  • Heat oven to 450°F. Spray back of 12-cup regular-size muffin pan with cooking spray. Remove pie crust from pouch; unroll on work surface. Sprinkle crust with sugar; press in lightly. Cut 6 rounds from crust with 4-inch round cookie cutter, or trace 6 rounds with top of large drinking glass and cut out with sharp knife.
  • Fit rounds, sugared side up, alternately over backs of muffin cups. Pinch 5 equally-spaced pleats around side of each cup. Prick each generously with fork.
  • Bake 5 to 7 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups. Cool completely, about 30 minutes.
  • Just before serving, arrange tart shells on tray with toppings and Créme Anglaise in separate serving containers. Cover and refrigerate any remaining Créme Anglaise.

Nutrition Facts : Calories 350 , CarbohydrateContent 30 g, CholesterolContent 120 mg, FatContent 4 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 12 g, ServingSize 1 Tart Shell (without toppings), SodiumContent 230 mg, SugarContent 10 g, TransFatContent 0 g

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