Mini pies or fruit tarts made of sweet shortcrust pastry

Course: Cookie, Fruit tart, Pie

Servings: Mini Pies

Calories: 218kcal

Author: Christel Parby

Make an easy shortcrust pastry dough for mini pies, fruit tarts and cookies.

Put all the ingredients in a food processor and pulse it until you have a dough.
Put it cold for a minimum of a ½ hour, or make the dough the day before you need it.
Let the dough rest in the fridge for a minimum of ½ hour. You can make it ahead and leave it overnight.
If the dough is too stiff to roll out, let it sit on the counter for a while.
(You can roll the dough out before you let it rest.)
Roll out your shortcrust pastry relatively thinly approx. 2-3 mm (0.08-0.1 inches).

Cut the shortcrust pastry into circles with a round cookie cutter.
Use a cutter 7-9 cm (2.76-3.54 inches) in diameter, with a smooth or wavy edge.
Roll out the leftover dough and repeat.

Place each circle in or on the pan, press it down and smooth it out.
Place them upside down on a greased muffin pan to form shells - or inside and "blind bake" as usual.

Place the circles on a baking sheet lined with parchment paper.
Be careful not to damage the pastry edge if you have a wavy edge.

Roll out a circle that is a few inches larger in diameter than your pie tin.
If you have a large pie tin, roll your pastry on baking paper, it makes the dough easier to move.

Bake your pie shells or cookies at 180°C fan oven (356°F fan oven or 392°F) for 8 - 20 minutes until golden, depending on size - all ovens are different.
Let the shells cool completely before use.
If you bake a pie with a filling, bake it according to the recipe.

The nutrition facts are an estimate based on 12 shells without filling.

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