Mini pies

I’ve resisted buying the adorable pie molds from Williams-Sonoma. Star shapes are cute, but don’t the edges burn faster?

Once I saw the Lattice Pocket Pie Mold, I had to buy it. The shape is generic enough that you could make mini calzones, empanadas, or a homemade pop tart version with just the bottom cutter.

I made mini blueberry pies, but decided to just use the bottoms because the filling was a bit runny. The picture at the top was only for show.

I planned on making a bunch to take to work however I ran into a little problem…

Half of them oozed out their filling. I’m not going to write off this pie mold just yet, it just needs a little practice.

Here’s what I learned so far:

- Do not roll out the dough too thin. In the recipe it says 1/16 – 1/8 inch thick but I found once I crimped it, the edges were much too thin.

- The dough needs to be stretched out a bit after it has been cut. Because the size is the same for top and bottom, once you add the filling, there won’t be enough dough to give it a proper seal.

- You can use more filling. The recipe says 2 tablespoons, but you can use 3 tablespoons…probably even more than that.

- Crimped edges means a happy non-oozy pie. Sometimes crimping by hand was necessary. Maybe if I had stretched the dough out more and didn’t roll it as thin, my crimping may have held better.