Individual Pies

Just in time for summer, eh?! And Mother's Day too!

What I love most about these pies is their size.  I mean, come on, how cute is a mini version of a classic? You can fill each 6-inch throwaway pie tin with whatever you'd like...I chose raspberries for one and blackberries for the other. But if your momma is a chocolate lover, or your grandmother enjoys a Southern apple pie, then go for the chocolate chips and sliced apples!

If you're making these for Sunday, wrap each in some cellophane with twine and a tag! The ladies in your life with love their individual treats.

individual pies

makes two 6-inch pies

1 cup all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
6 tablespoons unsalted butter
1 pound fruit or chocolate filling
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
2 teaspoons cornstarch

1. Combine flour, 1 tablespoon of sugar, and salt in a large bowl. Cut the butter into the flour until the mixture resembles coarse meal. Add up to 3 tablespoons ice water and mix until just combined. Wrap in plastic wrap and chill for 30 minutes.

2. Preheat oven to 350 degrees. Divide the dough by 4 and roll each out to a 1/8-inch thickness. Line two 4-inch pie plates each with a piece of rolled dough.

3. Toss 2 tablespoons of sugar and the remaining ingredients together and divide evenly between the two dough pieces. 

4. Cut remaining two dough pieces into strips and criss-cross over filling. Crimp the edges to seal and bake until filling is bubbling and crust is golden, 55 to 60 minutes.

adapted from country living