Use large blossom cutter from set to cut prepared and rolled out crust.
Gently place crust in muffin pan cavity, lightly overlapping each petal to form edge of piecrust.
Fill mini pie to top with favorite prepared pie filling.
Use pastry wheel to cut piecrust lattice strips, 3 in. long x 1/4 in. wide. Weave lattice top; placing additional strips at a slight angle. Trim off excess dough with paring knife and tuck ends into filling.
Bake at 400ºF for 15 minutes. Then turn oven down to 325ºF. Bake for an additional 30 minutes or until crust is a light golden shade. Wrap edges with aluminum foil if crust starts to get too dark.
Rated 5 out of
I did these yesterday with chicken pot pie. I used the bought pie crust, I can of cream of chicken soup, diced chicken, and one can mixed veggies, baked until lightly brown at 350 degrees.