If you are anything like me when it comes to pies, then you like a lot of pie crust to every bite. Sure you can make a double-crusted pie. Or you can make minis and hand-pies like the ones seen in the picture–a sure guarantee that every bite will be crust-filled. To get started, I used this Berry Fruit Pie recipe.
You’ll love the crust recipe. It’s incredibly easy to make and since it uses shortening it doesn’t require any chill time before rolling. For those of you who may have a shortening aversion, you can swap that portion out with chilled butter – either half that ratio or you can go full butter. Either will work. If you go with full butter, I would suggest chilling the dough for at least 1-2 hours before rolling for easy handling, otherwise it’s a bit sticky.
As for the filling (click here), it’s pretty adaptable as well. I skipped the lemon in mine because my berries were on the tart side. Along with that, I added cinnamon as the recipe suggested and some sugar to balance out the tart berries. Finally, if you want to skip all of the mini and hand-pie making, stick to the recipe as is. Either way you will love this recipe.
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