Mini Mango Pie + Flaky Pie Crust

Jhuls @ The Not So Creative Cook

8 years ago

Mini pies with super flaky crust and sweet Mango filling. So deliciously irresistible.

Hellooooo!

So, I was gone again for some time. Unexpected things happened for the last two months, but they were all good things. One of them was me taking a break from my work. I’ve thought of not getting a break for the year due to the flooding paper works , but I told myself “Hell, no!”. I took a break and now I can relate with the saying “I need a vacation after my vacation.” Hmm…

During my break time and even before that, I haven’t done much cooking and baking. If you count cooking instant noodles and the like as cooking, hmm, okay, I did cook. 😀 But I am talking about cooking and baking “real” food in which you can smell the goodness when you open the lid of your pot or when you open your oven. Sounds heaven, isn’t it?

“Heaven” is also that one word which will come to your mind when you get a bite of these Mini Mango Pies. I know it’s not mango season anymore, but when it comes to mangoes, I really don’t care. But when it comes to the size of the pie, I do care. I love them in smaller sizes so I can get more of the flaky crust and small-sized pie is easier to eat. Each pie is filled with cubed sweet mangoes with a hint of cinnamon. Each bite is absolutely heaven!

I hope you will all enjoy my comeback treat and you will all join Fiesta Friday #148 . Me and the very talented and super amazing Linda @ La Petite Paniere will be your co-hosts. Of course, Angie will be there, too. See you at the most amazing virtual party!

Mini Mango Pie + Flaky Pie Crust

Servings: 6
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Mango Pie Filling

Ingredients:

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

Instructions:

In a bowl, combine all mango filling. Microwave about 1-2 minutes. Let cool.
Use as filling to the below flaky pie crust recipe.

Flaky 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
2-4 tbsp ice cold water

Instructions:

In a bowl, mix flour, sugar and salt. Add the very cold cubed butter and toss to coat.
In a clean surface, place the mixture and using a rolling pin, press the butter into the flour. Using your clean hands or dough scraper, remove any sticking mixture from the rolling pin and bring back to the mixture. Keep working until butter is very well incorporated into the flour.
Return back the mixture into 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 water. Use your clean hands until the mixture can be shaped into a ball. Add more ice cold water (little by little) if necessary.
Flatten the dough into disk and wrap using a cling wrap. Place in the fridge for an hour or more to chill.
Remove the chilled dough from the fridge and let sit at room temperature for 5 minutes.
On a clean floured surface, roll out your dough using a rolling pin.
Using a round cutter, cut about 4 inch circles. Fit into your muffin pan.
Fill your dough with the mango filling and cover with another dough making sure to cut few vents with a knife.
Seal the edges by pressing them using your fingers.
Brush the top with egg wash.
Bake for 20 minutes or until the crust turns very lovely golden brown at 375 F.