Originally uploaded by CannibalCupcake.
Yeah, doesn’t quite roll off the tongue the way “cupcake” does, does it? And while we’re on the subject, I hate pie. Well no, I like chocolate pie, coconut pie and peanut butter pie. I despise all fruit pies, nut pies (heh heh) and pumpkin pies. Especially pumpkin pie. God damn it do I hate pumpkin pie. Pumpkins are for carving and for wearing as a head if you’re a demon. Not for baking.
But my dad and brother prefer pie to cake. Can you believe it? “But it doesn’t have any frosting!” I said to my brother, Aaron. “Yeah, I don’t really like frosting.” That’s what he said to me. Can you even fathom that? Sicko.
Anyway, I made cup pies for them. It was stupidly easy. I made home made crust because I was too lazy to go to the store to buy pre-made, but it’d be even easier if you bought a pack of two 9′ pie crusts.
To make the crust I used:
* 2 1/2 cups all purpose flour
* 1 teaspoon salt
* 2 Tablespoons sugar
* 3/4 cup unsalted butter, chilled, cut into 1/4 inch cubes
* 1/2 cup of all-vegetable shortening
* 6-8 Tablespoons ice water
1. Mix flour, salt, and sugar in a food processor fitted with a steel blade. Scatter butter pieces over flour mixture. Toss to coat the butter with a little of the flour. Cut butter into the flour mixture with 5 one second pulses. Add shortening (a tablespoonful at a time, not one big hunk of shortening) and cut into mixture with about 4 more one second pulses. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn mixture into a mixing bowl.
2. Sprinkle 6 tablespoons of ice water over flour mixture. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together. Add up to 2 more tablespoons of ice water if the dough will not come together. Do not over-knead the dough! Divide the dough into 2 balls and flatten each into 4 inch wide disks. Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least 30 minutes.
Ok, here’s where we meet up if you use pre-made crust. Preheat your oven to 400 degrees. Roll out your home made dough or unroll your pre-made and cut 4 & 1/2 inch circles from it. You’ll need eight. I used a cupcake liner for the pattern, which was only 4″ so I left some room all the way around. Cut the remaining dough into strips or small shapes to top your pies with.
Fit the dough into your muffin pan, the tops will be too long but that’s ok.
For the filling I used:
* 16 oz. frozen raspberries (you could use peaches, blackberries, etc.)
* 2 Tbs water
* 1/2 cup plus 1 Tbs sugar
* 1/4 tsp ground cinnamon
* 2 Tbs butter, cut into pieces
Then you’re gonna:
- Place raspberries and water in sauce pan and heat until boiling. Lower heat and simmer a few minutes, about 4-5.
- Remove from heat, drain water out and add 1/2 cup sugar and cinnamon to fruit.
- Spoon about 1/4 cup of fruit into each pie shell, fold down edges of crust and add the strips of reserved dough on top. You know, pie-style.
- Evenly distribute butter pieces on top of each mini pie and sprinkle reserved Tbs sugar over them.
- Bake about 16-18 minutes until crust is golden brown and filling is bubbly.
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