Mini Fruit Pies
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 1 cups all-purpose flour
  • ¼ tsp salt
  • 5 tbsp unsalted butter
  • 1 tbsp shortening
  • 3 tbsp cold water
  • 2 cups of your favorite fruit filling
  1. Cut in shortening and butter to mixed flour and salt in a bowl with a pastry blender or fork until the dough becomes crumbly (pea-sized).
  2. Add 1 tbsp cold water at a time and mix with fork.
  3. Flour hands and gather dough into a ball.
  4. Knead a few times on a lightly floured surface, and flatten.
  5. Wrap with wax paper or plastic wrap and refrigerate for 30 minutes.
  6. Preheat oven to 375 ºF.
  7. Roll dough to ¼-1/2 inch thickness, then use a 4-inch ramekin to cut out two circles, leaving 1.5 inches extra for each. Use remaining dough to cut 4-inch long strips for the top crust.
  8. Press dough into ramekins, and poke holes with a fork into the bottom and sides.
  9. Add 1 cup fruit filling to each.
  10. Place the strips in a crisscross pattern over the top of the pies, and bake for ~30 minutes (fruit filling should be bubbling). Cover the crust with aluminum foil if starting to brown too much.
Makes 2 mini pies
Recipe by My San Francisco Kitchen at