I had one little ball of dough left over from making my strawberry-rhubarb pie, so I decided to experiment with some little pies baked in a muffin tin. I’d seen it on notmartha before, so I knew it was possible.
For the filling I just mixed some diced strawberries with white sugar, brown sugar, cinnamon and cornstarch until it looked about the right consistency. I rolled out the dough with my hands instead of a rolling pin because at that thinness it was really sticking to the rolling pin.
The bottom line is, when you’re making a “pie” that small, it’s a lot harder to make it look good. The dough tears, your fingers are too big to shape it correctly… But overall I think they turned out great. I cut out some little heart shapes and made some little lattices. Then topped it with sugar in the raw.
I think they baked about 20 minutes at 375.
The best part? It’s hard to overdo it when your pie is tee-tiny. Even if you had two it still wouldn’t be much.