Mini Pie Crust

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Ingredients
  • 1 ½ cups all-purpose flour
  • ½ cup cold butter, cubed
  • 2 tablespoons sugar (omit for savory use)
  • ¼ teaspoon salt
  • 3 tablespoons 3–4 cold water
  • Optional variations:
  • Graham crackers (for sweet no-bake bases)
  • Puff pastry sheets
  • Phyllo dough
Instructions
  1. 1
    Preheat oven to 180°C / 350°F and lightly grease a muffin tin.
  2. 2
    In a bowl, combine flour, sugar, and salt. Cut in cold butter until crumbly.
  3. 3
    Add cold water gradually until dough comes together.
  4. 4
    Roll dough on a lightly floured surface and cut into rounds.
  5. 5
    Press rounds gently into muffin tin wells and prick the base with a fork.
  6. 6
    Bake for 12–15 minutes, until lightly golden.
  7. 7
    Cool completely before filling.
Read it online: https://www.showergourmet.com/recipe/mini-pie-crust/