Mini Pies in Muffin Tin

There's something magical about mini pies in muffin tin that makes breakfast feel like a celebration! These adorable, perfectly portioned treats have taken the breakfast world by storm, and once you try them, you'll understand why. Whether you're rushing through busy mornings or hosting a weekend brunch, mini pies in muffin tin offer the perfect solution for delicious, grab-and-go goodness.

I've been making mini pies in muffin tin for years, and they've become my secret weapon for impressing guests. The beauty of mini pies in muffin tin lies in their versatility; you can fill them with anything from fresh apples to savory chicken pot pie filling. Plus, they're incredibly easy to make and freeze beautifully!

Why This Recipe Stands Out

Mini pies in muffin tins bring classic home baking into the modern kitchen. Unlike full pies, they’re quick, use fewer ingredients, and store beautifully ; no more leftover pie taking over the fridge.

This method guarantees golden crusts, perfect filling-to-crust ratios, and zero soggy bottoms. With simple prep and pro tips like blind baking shortcuts, you’ll get bakery-level results whether it’s sweet apple or savory chicken pot pies. Ideal for holidays, cozy dinners, or impressing guests without the stress.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret to Bakery-Perfect Mini Pies
• FAQ
• Take Your Breakfast to the Next Level
• Related
• Pairing
• Mini Pies in Muffin Tin

Ingredients

For the Pie Crust

• All-purpose flour
• Granulated sugar
• Salt
• Cold unsalted butter, cubed
• Ice water

For Apple Pie Filling

• Apples, peeled and diced
• Brown sugar
• Lemon juice
• Ground cinnamon
• Nutmeg
• Cornstarch

For Pumpkin Pie Filling

• Pumpkin puree
• Heavy cream
• Brown sugar
• Egg
• Pumpkin pie spice
• Vanilla extract

For Chicken Pot Pie Filling

• Cooked chicken, diced
• Frozen mixed vegetables
• Chicken broth
• Butter
• All-purpose flour
• Milk
• Salt and pepper

Additional Items

• Egg, beaten (for egg wash)
• Cooking spray or butter for greasing

See recipe card for quantities.

Instructions

Prepare Your Muffin Tin and Dough

1. Preheat your oven to 375°F (190°C) and generously grease a standard 12-cup muffin tin with cooking spray or butter, ensuring every corner is coated to prevent sticking.
2. In a large mixing bowl, combine flour, sugar, and salt, then add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough just comes together; avoid overworking as this keeps the crust tender and flaky.
4. Divide the dough into 12 equal portions, roll each into a circle about 4 inches in diameter, and gently press into the prepared muffin cups, allowing edges to hang over slightly.

Create Your Filling

1. For apple filling, combine diced apples, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch in a medium bowl, tossing until apples are evenly coated.
2. For pumpkin filling, whisk together pumpkin puree, heavy cream, brown sugar, egg, pumpkin pie spice, and vanilla extract until completely smooth.
3. For chicken pot pie filling, melt butter in a saucepan, whisk in flour to create a roux, gradually add chicken broth and milk, then stir in chicken and vegetables until thickened.

Assemble and Bake

1. Spoon your chosen filling into each prepared crust, filling about three-quarters full to allow room for expansion during baking.
2. If desired, top with additional dough circles or create a lattice pattern, then seal edges by crimping with a fork or your fingers.
3. Brush the tops with beaten egg wash for a beautiful golden finish, then cut small slits in the top crusts to allow steam to escape.
4. Bake for 22-28 minutes until the crusts are golden brown and the filling is bubbling; remove from oven and let cool in the tin for 5 minutes before transferring to a wire rack.

Expert Cooking Tips

1. Keep It Cold

Cold butter = flaky crust. Chill your ingredients, bowl, and even flour if needed. Cold butter creates steam pockets that make that dreamy layered texture.

2. No Soggy Bottoms

• Brush crust with egg white before filling
• Use cornstarch or flour in fruit fillings
• Don’t overfill; leave a little space
• Bake on the lower rack
• Let pies cool slightly to set

3. Gentle Dough Handling

Mix only until the dough comes together. If it softens, chill it briefly. Press from the center outward for even thickness.

4. Perfect Bake

Golden crust + bubbling filling = done. Cover edges with foil if they brown too fast. Pumpkin versions may need a few extra minutes.

Recipe Variations & Substitutions

Sweet Variations

Transform your mini pies in muffin tins with these delicious flavor combinations that keep the basic technique the same while changing up the fillings:

• Berry Medley: Mix blueberries, raspberries, and blackberries with sugar and cornstarch
• Pecan Pie Minis: Use a filling of corn syrup, eggs, butter, sugar, and toasted pecans
• Lemon Meringue: Fill with lemon curd and top with toasted meringue after baking
• Chocolate Cream: Add chocolate ganache filling and top with whipped cream
• Cherry Almond: Use cherry pie filling with a hint of almond extract

Savory Options

Don't limit yourself to sweet treats; mini chicken pot pies in muffin tin and other savory versions make incredible meals:

• Beef and Mushroom: Ground beef, sautéed mushrooms, and gravy
• Vegetarian Pot Pie: Mixed vegetables with a creamy herb sauce
• Quiche Style: Eggs, cheese, bacon, and vegetables
• Pizza Pies: Marinara, mozzarella, and your favorite toppings
• Spinach and Feta: Wilted spinach with feta cheese and herbs

Crust Alternatives

If you're short on time or want to experiment with different textures, try these substitutions while maintaining the same assembly method:

• Store-bought pie dough or refrigerated pie crusts (cut into circles)
• Phyllo dough sheets for a lighter, crispier texture
• Puff pastry for an ultra-flaky finish
• Graham cracker crust for no-bake versions
• Gluten-free pie crust mix for dietary restrictions

Equipment Recommendations

Having the right tools makes creating mini pies in muffin tin significantly easier and ensures consistent results:

• Standard 12-cup muffin tin: Heavy-duty aluminum or non-stick versions work best
• Rolling pin: Essential for achieving even dough thickness
• Pastry cutter or food processor: Makes quick work of incorporating butter into flour
• 4-inch round cookie cutter: Perfect for cutting uniform crust circles
• Pastry brush: For applying egg wash and preventing soggy bottoms
• Wire cooling rack: Allows air circulation for crispy crusts
• Silicone muffin liners (optional): Makes removal even easier for delicate fillings

Storage & Meal Prep Tips

Refrigeration and Freezing

Mini pies in muffin tin are incredible for meal prep because they store beautifully and can be made well in advance:

• Store baked and cooled pies in an airtight container in the refrigerator for up to 4 days.
• Layer parchment paper between stacks to prevent sticking.
• For longer storage, freeze completely cooled pies on a baking sheet until solid, then transfer to freezer-safe bags or containers for up to 3 months.

Reheating Instructions

• From refrigerated: Warm in a 350°F oven for 8-10 minutes
• From frozen: Bake at 350°F for 15-20 minutes without thawing
• Microwave method: Heat for 30-45 seconds (crust won't be as crispy)
• Air fryer option: Reheat at 350°F for 5-7 minutes for extra crispy crusts

Make-Ahead Strategies

Prepare pie dough up to 3 days ahead and keep refrigerated, or freeze for up to 3 months. You can also line your muffin tin with dough circles the night before, cover with plastic wrap, and refrigerate. For the ultimate time-saver, assemble completely unbaked pies and freeze; bake directly from frozen, adding 5-8 minutes to the baking time.

FAQ

Take Your Breakfast to the Next Level

With mini pies in muffin tins, breakfast just got a serious glow-up. They’re perfect for meal prep, special mornings, or simply making everyday breakfasts feel special.

The techniques you’ve learned; like perfect crust handling and no-soggy-bottom magic; work for endless flavor experiments. For more muffin tin magic, try McGriddle Bites or Cottage Cheese Egg Muffins for a sweet-and-savory spread that hits every craving.

Small pies, big flavor. Enjoy every flaky bite! 🥧 ~ Viola

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Pairing

These are my favorite dishes to serve with this Mini Pies in Muffin Tin recipe: