Mini Mango Pie😋

There are thousands of reason to hate summer but this fruit just melts my heart. Got very good tasty mangoes this season and though we love eating them just as it is, sometimes we like to create something special too out of it. I made Mango Phirni few days back and family loved it. So this time wanted to try something else. My original plan was to make apple pie since it been long (Around 2 years) I haven't made one neither had one from outside. Well, Apple pie turned into Mango Pies 😉.

I usually like to make my pies in my muffin pan instead of a pie dish. I have made Apple Pie, Savory pies & every time I find it much easier to roll out smaller discs. Also the most important reason is when you have a 5 year old home and everything has to be equally shared, this way is much much easier and each one gets his/her complete share. You can make it as a normal pie using a pie dish too. For now lets see how these Mini Mango Pies are done. Have tried to add step by step images for reference. The quantity mentioned here will yield about 6-7 pies.

Mini Mango Pie + Pie Crust

Servings: 6
Mango Pie Filling Ingredients:

2 cups mangoes, cut into small cubes
3 tbsp sugar
pinch of cinnamon
2 tbsp cornstarch
1 tbsp lemon juice

Method:

In a bowl, combine all mango filling.
Microwave about 1-2 minutes. Let cool.
Use as filling in pie crust. Recipe for that is given below

Pie Crust Recipe Ingredients:

1 ¼ cup all-purpose flour
½ tbsp sugar
½ tsp salt
113 grams unsalted butter, very cold and cut into cubes (see notes)
2-4 tbsp ice cold water
1 Egg- whisked for egg wash

Method:

In a bowl, mix flour, sugar and salt. Add the very cold cubed butter and toss to coat.
Use a rolling pin and press the butter into the flour. Or you can use your clean hands and keep working until butter is very well incorporated into the flour.
Cover the bowl and chill inside the freezer for 10 minutes.
When the butter is properly chilled, remove the bowl from the freezer and add 2 tbsp of cold/chilled water.
Use your clean hands and mix until the mixture can be shaped into a ball. Add more ice cold water (little by little) if necessary.
Flatten the dough into disk (I usually make 2 small discs) and wrap using a cling wrap.
Place in the fridge for an hour or more to chill.
Make the mango filling at this stage and keep ready. Recipe is given above.
Remove the chilled dough from the fridge and let sit at room temperature for 5 minutes.
Then on a clean floured (use all purpose flour) surface, roll out your dough using a rolling pin.
Use a round cookie or any cutter & cut about 4 inch circles. It should fit into your muffin pan.
Fill your dough with the mango filling and cover with another dough. Make sure to cut few vents with a knife.
Seal the edges by pressing them using your fingers.
Preheat oven at 190 ℃ and keep ready
Brush the top with egg wash. (Whisk 1 egg and brush on top of the pie)
Bake for 20 minutes or until the crust turns lovely golden brown (at 190℃)

Notes:

Take good ripe mangoes for the filling. Depending on the sweetness of the mango you can reduce the sugar
You can make this mango filling after you make the Pie crust and when the pie crust is chilling in the freezer.
For Pie crust, always remember to have the butter chilled and cubed before use. Also the water which you use for kneading it into a dough has to be chilled or very cold.
You can use the same pie crust to make it into a bigger pie, just roll it carefully to a bigger size that fits into your pie dish.
Make sure to chill your pie crust every time as mentioned in the recipe. A good flaky pie crust is obtained by using this method.
I usually cut the butter into cubes and weigh them out, then put in the freezer for chilling before using it.
If you have a kitchen weighing scale, use that for weighing the butter, if not 113 grams should be approximately about 8 Tbsp or 1/2 cup.
I made 2 small ones for my son and got total of about 7 mini pies.