Pie for breakfast, the perfect complement to your morning cup of joe and the benefit of leftover pie around the holidays. But what to do for the rest of the year January to October? Fear not pie lovers, I have found the solution!
Bite-sized pies! While drawing inspiration from the childhood breakfast treat, Pop-Tarts, these mini pies take that simple concept and elevate it , because we are adults right? If I’m going to eat pie for breakfast, it’s going to be classy. These little breakfast treats are fun and easy to make and you can switch it up each time by using different jams or fillings, I’ve even made them with lemon curd! For this recipe, I went with a huckleberry jam that I picked up on a visit to Idaho. Whenever I travel, I like to purchase something that is native to that area and bring it home to experiment with in the kitchen. Some people collect postcards or spoons, I prefer jam, salsa, and taffy! I’m getting off topic though, back to the pie.
This pie dough is simpler than what you would use for a full-sized pie as there is less folding and rolling, so it is great for beginners. And the ingredient list is short which means…you guessed it…you probably already have everything! These can be whipped up in about two hours (sorry there is a wait time of one hour for the pie dough to chill) and make a great addition to a brunch, can be given as gifts, or (who am I kidding) can be enjoyed all on your own, no sharing required. So let’s say goodbye to those childhood Pop-Tarts and enter adulthood with these upscale bite-sized pies!
Ingredients (Yield: about 16 mini pies)
- 1 cup and 1 tablespoon flour plus more for dusting
- 1/2 teaspoon kosher salt
- 1/2 tablespoon sugar
- 1/2 cup cold, unsalted butter (1 stick)
- 2 tablespoons milk
- 1 egg
- 8 teaspoons jam (I used huckleberry!)
Building the Pies
- Whisk together the flour, salt and sugar in a medium bowl.
- Cut in butter. I use a cheese grater to “shred” the butter and then a pastry blender to quickly blend the butter into the dry mixture until it looks like coarse meal with pea-sized butter bits. You can also cube the butter and cut in with two knifes or even blend it quickly with your fingertips. The key is to work the butter in quickly so that it does not melt.
- Add the milk to the mixture and using a wooden spoon, mix until clumps start to form.
- Form the dough into a ball and split into two equal halves. Flatten each half into a small disc and wrap in plastic wrap tightly.
- Refrigerate the dough for at least one hour.
- When you are ready to bake, preheat the oven to 350F.
- Dust your work surface with flour. Roll out the first disc of dough to about 1/8 of an inch or as thin as you can get it.
- Using a round 2 1/2-inch cookie cutter, cut-out as many pieces as you can. Re-roll the scraps and cut additional pieces. Repeat the same process with the second disc of dough.
- If you do not have a small round cookie cutter, you can get creative and use a small glass to cut your shapes or even a small tupperware.
- Once you have all your shapes cut (you should have around 32), beat the egg in a small dish and “brush” the edges of half of your dough circles with the egg. I just use my finger for this by dipping it in the egg and running it around the edge of the dough.
- Spoon 1/2 teaspoon of jam in the middle of each circle of dough that was brushed with egg.
- Top each with the remaining dough circles and seal the edges by crimping with a fork. Poke the top of each pie with the fork as well to release steam during baking.
- Bake for 12-14 minutes until the pies are golden brown.
- Remove immediately from baking sheet and put on cooling racks. Let cool completely before enjoying!
*Recipe inspired by Bake the Bread, Buy the Butter – Jennifer Reese