Since my husband is a math teacher it is basically a requirement that I make a big deal out of Pi Day. A few weeks ago, he informed me that one of his classes would be celebrating the holiday and requested that I make a pie for the occasion. Never one to back down on a baking challenge, I readily agreed. Then I thought, better than one plain pie would be a bunch of miniature pies! Because mini things are ALWAYS BETTER! Especially if I put some pi symbol cut-outs on them!
And so my plan was born.
For the sake of expediency, I decided to use pre-made pie crust and canned pie filling. Obviously, it’s not ideal, but I wanted to keep the project simple since I had quite a few students to make mini pies for.
For 12 miniature pies, you’ll need:
- 2 cans pie filling, your choice
- 1 freezer pie crust, thawed
- Egg white wash
Here’s how to do it.
Spray a 12-cup muffin tin with oil. Lay out your pie crust on a large piece of parchment paper. If your muffin tin is 3 inches across, use a 4-inch circle cookie-cutter (or cup or tin, like I used) and cut out 12 circles. Press the crust into your muffin cups, smoothing out the bumps and going to the very top.
Fill the muffins cups with your filling, almost to the top. Now prepare top crust layers.
For a traditional double crust (with a pi symbol, of course!) use a three-inch round cookie cutter (or cup or tin) and cut out as many as you need. I alternated between the whole double crust layer and the simple pi symbol. You can also do a lattice layer, which is the same technique as on a normal-sized pie, but small. Make sure you press the top layer crust firmly into the bottom layer.
Finally, wash the crusts lightly with a whipped egg white, and bake at 350 degrees for 30 to 35 minutes. Let cool before attempting to take out of the muffin tins.
I was thrilled at how cute these little pies turned out, and they’re a quick and easy way to celebrate this nerdy holiday! It would be a fun project to do with little kids. I hope you enjoyed this DIY, and stay tuned for a delicious pie recipe coming your way tomorrow. With fresh ingredients this time. 😉