The Fiesta® Small Pie Baker is as cute as a button with its ruffled edge and tiny footprint. Like most things in miniature, it recalls all of the important design features of its bigger counterpart (fluted edge, concentric rings, gently sloping sides) scaled down to a diminutive size.
Yet, despite its smaller scale, the Small Pie Baker isn’t exactly tiny. It has a hearty capacity that can serve up a lumberjack-filling portion of pie without flinching. So, just how much foodstuff can be stuffed in these dainty dishes? Certainly more than a muffin’s worth but not quite half a pie…or is it?
That’s what we set out to uncover in our Petite Pie Series. How does a standard pie recipe measure up (or down we should say) to our Small Pie Bakers? And what else can we fill our bakers with beyond standard blue ribbon fare?
Our most burning question in this gastronomic investigation was simple: how do we break down a classic pie crust recipe to fit the Small Pie Baker? We found our answer in the form of Mini Mixed Berry Pies and it was just as simple as we had hoped. One standard pie recipe will divide quite nicely into four of our Small Pie Bakers.
While we can’t be absolutely certain, we are fairly confident that most classic pie recipes will also make four petite pies in our Small Pie Bakers. To help ensure these results, you can use our pie crust recipe for any pie calling for pâte brisée (a standard shortcrust pastry). As far as fillings go, just aim for about ¾ of a cup to one full cup of filling per Small Pie Baker depending on the recipe.
- 2.5 cups all-purpouse flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 1 cup butter, cut into ½ inch cubes
- 6-8 tablespoons ice water
- 3 cups blueberries (about 17 oz.)
- 2 cups raspberries (about 10 oz.)
- 1 cup blackberries (about 6 oz.)
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- zest of 1 lemon
- 1 egg
- 1 teaspoon water
- In a bowl, whisk together flour, sugar and salt. Cut in butter using a pastry blender or two forks until the mixture resembles a coarse meal.
- Alternately, blend dry ingredients in a food processor. Add butter and pulse until a coarse meal is formed.
- Add 6 tablespoons of ice water and stir (or pulse) until a crumbly dough forms. Dough should hold together when squeezed. If it does not, add the remaining ice water, 1 tablespoon at a time until dough holds together when squeezed.
- Turn mixture out onto a lightly floured surface and press together until dough forms a ball. Divide in half, shaping each portion into a disc. Wrap tightly with plastic wrap and chill in the refridgerator for at least 2 hours.
- Toss berries together in a medium bowl.
- In a separate bowl, mix together sugar, cornstarch, and lemon zest. Add in the lemon juice and stir until a paste forms.
- Add the lemon sugar paste to the berries and gently toss to combine. Set aside.
- Beat together the egg and water in a small bowl.
- Preheat oven to 400°. Have ready four Fiesta® Small Pie Bakers.
- Remove one disc of pie dough from the refridgerator and turn out onto a lightly floured surface.
- Roll out dough to an 1/8” thickness.
- Place a pie baker top down on the dough and trace around it with a pairing knife making a circle slightly larger than the baker.
- Repeat to make four dough rounds and press each into a small pie baker.
- Remove the other disc of pie dough from the refridgerator and turn out onto a lightly flour surface.
- Roll out to an 1/8” thickness.
- For a lattice top crust, cut thin strips of dough using a pastry cutter or a pizza cutter.
- Run the cutter vertically through the dough every ¼”, then cut the dough horizontally in half.
- Add the berry mixture to the pie bakers, dividing evenly between all four (about ¾ cup filling each).
- Begin your lattice crust by laying about 6 strips of dough horizontially across the baker placing longer pieces in the center and shorter pieces towards the outer rim.
- Fold back every other strip. Add one strip of dough, vertically, pressing as close to the side edge as possible.
- Bring the horizontal strips back in place and fold back the remaining strips. Lay another strip vertically close to the first. Repeat this process, making sure to use the longer strips in the center, until the pie is covered.
- Roll up the excess dough from the bottom crust and tuck in the ends of the lattice strips.
- Do this with all four pies then lightly brush each crust with the egg wash.
- Cover the edges of the pies with rings of aluminum foil and place the pies on a baking sheet.
- Bake at 400° for 30 minutes with the foil. Remove foil and bake for for another 10 minutes. Allow to cool on a wire rack.