I have always heard my mother talk about my grandmother’s blackberry pies. These don’t compare, but it still makes me think of her.
I decided to try some mini pies…why not? I’ve done mini cakes…plenty of cupcakes!
This is the easy version. Naturally, you can always make your own pie crust.
1 can of your favorite pie filling (or make your own fruit filling)
1 package (with two rounds) of refrigerated pie crusts
Preheat your oven to 450 degrees F (425 degrees if you use a dark pan like me.)
Cut each pie crust into 12 squares (of course, the corner pieces will be rounded a bit.)
Use liners or spray the mini cupcake pan with non-stick spray.
Press a square into each of the mini cupcake openings.
Put a teaspoonful of pie filling in each square.
Fold the edges of each square to close.
Bake at 450 (or 425) degrees for approximately minutes. Brush with butter about halfway through the baking process.
Drizzle with the thick powdered sugar/milk mixture or serve with ice cream.