little-pie

Four easy steps scrumptious little pies!
(Over 15 recipes and ideas)

You can make a batch of little turnover pies in as little as 15 minutes-berry pies, chocolate pies, lemon pies, apple pies, and even raspberry cream pies.  Here’s how.

Full-Step1Step 1-Roll and cut the dough:  Use your dough press to cut the dough into six-inch circles.

Step 2-Add the filling:  For the filling, use either a fruit filling or a cream filling or a combination.

Place a dough circle on the dough press.  The dough will follow the bowl-shaped contour of the press.  Place a generous 1/4 to 1/3 cup filling in the formed bowl. Using the dough press, fold the dough over to make a turnover and press firmly to seal.

Our Chubby Cherry filling is a favorite.  You can make little lemon pies, banana cream pies, and chocolate pies as well as fruit-filled pies.

For most fruit fillings, we usually use pastry fillings.  Pastry fillings are more intense than pie fillings, intended for pastries where the filling to pastry ratio is lower than with a pie.  With only about 1/4 cup filling, the intensity of the pastry filling is perfect.

Raspberry and Bavarian cream to make a raspberry cream pie is another favorite.

Step 3-Bake the pies:  Place the turnovers on a lightly greased baking sheet and bake in your preheated oven at 375 degrees for 15 minutes or until lightly golden.

Step 4-Glaze the pies:  Make a glaze from powdered sugar and water.  Add enough water, about 1 1/2 tablespoons for one cup powdered sugar, to reach drizzling consistency and brush the glaze on the tops of the turnovers while still warm.  You can add lemon flavor or vanilla flavor to your glaze.

Full-Step2aSo, what you’ll need:

Recipes for Little Pies

You can make a batch of six little pies faster than you can make your favorite pie recipe.

Do you have to use a dough press to make your little pies?  You can trace your circles with plate or a lid and then seal the edges with a fork but a press is handier, easier, and will create a surer seal.  Here are the keys to using a press for your pies:       Full-Step3

Keys to Using Your Dough Press

  • Just as your dough sticks to your counter, it will stick to the surface of your dough press.  Dust your dough press with a little flour just as you dust the counter and your little pie will slip right out.
  • Don’t overfill your dough press.  One-third cup filling will give you a nice, plump little pie.  The concave surface of your dough press will cradle the filling so that it won’t spill as you close the lid.
  • Brush the edges of the dough with water with a pastry brush.  You need wet surfaces so that the layers of dough will bind and seal.
  • Use a fork to poke three or four sets of venting holes in the crust.  The filling will expand with steam as it bakes.  Without venting holes, your little pie will split open.
  • Press firmly to seal the two edges together.

Full-Step4For filling, we use a quarter cup, spring loaded, ice cream scoop and filled it above the rim to approximate 1/3 cup of filling.  That way, we could scoop and plop to load our pie shells quickly.  Pretty nifty.

Full-RaspLittlePie

Raspberry and Cream Little Pie Recipe

You can make raspberry and cream little pies with either fresh or frozen raspberries or with raspberry pastry filling.  This recipe uses pastry filling and makes very scrumptious pies.

With only two ingredients in the filling, this is super easy and quick.

2 cups just-add-water pie crust mix for six turnovers
1/3 cup plus 1 tablespoons cold water
1 cup raspberry pastry filling
1 cup Bavarian cream at room temperature

Preheat the oven to 350 degrees.

  1. Mix the pie crust mix and water.  Roll out the pie crust until it is just less than 1/4-inch thick.
  2. Use a dough press to cut out six circles for the little pies.
  3. Mix the raspberry filling and the Bavarian cream together.
  4. Place the circles in the press one at a time.  Scoop about 1/3 cup filling into the center.  Brush the edges with water and fold and crimp with press.  Place the completed pie on the baking sheet.  Repeat with the remaining five dough circles.  Poke four sets of vent holes in each pie to allow steam to escape as the pies bake.
  5. Bake for about 16 minutes or the pies begin to brown.  Remove to a wire rack to cool.


For the icing:                                         

You may use whatever flavor you prefer: vanilla, brown sugar caramel, orange, lemon, butter rum, butterscotch, or more. For these pies, we used brown sugar flavor.

Make your icing by mixing 1 1/2 cups powdered sugar with 1 1/2 tablespoons meringue powder.  Add 2 to 3 tablespoons water and 1/2 teaspoon flavor.   Mix until smooth and spreadable adding more water as necessary.  Do not make the frosting too thin.  Drizzle the frosting over the completed apple pies using a disposable pastry bag or a zipper-type plastic bag with the corner cut.

Blueberries and Cream Cheese Little Pie Recipe

This recipe uses cream cheese filling instead of Bavarian cream abut it is good with either. Again, with only two ingredients in the filling, this is super easy and quick.

2 cups just-add-water pie crust mix for six turnovers
1/3 cup plus 1 tablespoons cold water
1 cup individually frozen blueberries thawed in the microwave
1 cup <a href="http://www.


preparedpantry.com/professional-cream-cheese-pastry-cream-and-dessert-filling-2.aspx”>cream cheese filling at room temperature

Preheat the oven to 350 degrees.

  1. Mix the pie crust mix and water.  Roll out the pie crust until it is just less than 1/4-inch thick.
  2. Use a dough press to cut out six circles for the little pies.
  3. Mix the blueberries and the cream cheese filling together just until combined.
  4. Place the circles in the press one at a time.  Scoop about 1/3 cup filling into the center.  Brush the edges with water and fold and crimp with press.  Place the completed pie on the baking sheet.  Repeat with the remaining five dough circles.  Poke four sets of vent holes in each pie to allow steam to escape as the pies bake.
  5. Bake for about 16 minutes or the pies begin to brown.  Remove to a wire rack to cool.

For the icing:

You may use whatever flavor you prefer: vanilla, brown sugar caramel, orange, lemon, butter rum, butterscotch, or more.  For these pies, we used lemon flavor.

Make your icing by mixing 1 1/2 cups powdered sugar with 1 1/2 tablespoons meringue powder. Add 2 to 3 tablespoons water and 1/2 teaspoon flavor.   Mix until smooth and spreadable adding more water as necessary.  Do not make the frosting too thin.  Drizzle the frosting over the completed apple pies using a disposable pastry bag or a zipper-type plastic bag with the corner cut.