Mini Pie Crust

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Ingredients
    Classic Buttery Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup cold unsalted butter, cubed
  • 1/2 teaspoon salt
  • 3 –4 tablespoons ice water
    • Or use store-bought:
  • 2 refrigerated pie crust rounds
    • Graham Cracker Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 5 tablespoons melted unsalted butter
    • For puff pastry, phyllo, and savory shells:
  • 1 package frozen puff pastry
  • 1 package frozen phyllo shells
  • 1 package refrigerated crescent roll dough
Instructions
  1. 1
    Preheat oven to 180°C / 350°F and lightly grease a muffin tin.
  2. 2

    In a bowl, combine flour, 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/