Mini Pi Day
  • 2 packages of refrigerated pie crusts (2 in each package)
  • 2 (21 oz.) cans pie filling of your choice
  • 1 egg, whisked
  1. Preheat oven to 350°F and grease a 12-cup muffin tin with nonstick cooking spray.
  2. Roll out pie crust on a lightly floured surface. Cut out circles that are 4 inches in diameter.
  3. Form each circle of dough into the bottom of each muffin cup, leaving a small rim of dough above the top of each cup.
  4. Fill each cup almost completely full of pie filling (about ¼ cup).
  5. Use the remaining dough to cover the tops of each pie. To make a lattice crust, use a knife or pizza cutter to cut out thin strips of dough, then gently weave together to form a lattice. To make a standard crust, cut out a circle of dough just large enough to cover the top of the crust, and gently press the top crust to the bottom crust together at the edges.
  6. Brush the tops of each pie with the whisked egg.
  7. Bake for 25-30 minutes, or until the crust is lightly golden and the filling begins to bubble.
  8. Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Serve immediately or cover and refrigerate.
Recipe by Whole Life Cooking at