You know what’s better than a regular sized pie? A TINY PIE! You’ll encounter love at first bite at this new pie shop.
I got the chance to make it out to a popular pie place in Austin! With a new location on South Lamar, Tiny Pies is now even more convenient to find. The interior is a bit small, but quaint and appealing. As soon as we walked in, as my nose inhaled the sweet smell freshly baked goodies, the cashier offered us a sample of their Cinnamon Praline Cream pie.
South Lamar Location Storefront
And now, for my favorite part: the PIES. What I appreciated about their pies: the locally sourced ingredients and the wonderful taste you’re left with after just your first bite. The crust is crispy, as well as beautifully flaky, and you get that buttery, melt-in-your-mouth feel as soon as you take a bite into the pie. Feast your pies on this:
My favorite was hands down the Cinnamon Praline cream! The cool cream combining with the flaky crust called for a flavor explosion in your mouth (think: the scene in Ratatouille when Emile is tasting cheese and grapes together). I enjoyed the pies so much that I wanted to try making some at home for myself!
Rustic Savory Mushroom Cream Pie
[makes 3-4 tiny cutie pies]
6 tbsp cold unsalted butter [slice each tablespoon]
1/2 cup grated Parmesan cheese (or cheese to your preference)
(Alternative: if you prefer to use shortening, add: an extra 1/4 cup flour, halve the amount of salt and replace the amount of butter with the shortening)
In a food processor, put in all the ingredients and pulse until the mixture comes together.
You should have pea sized clumps of butter by the end of it.
Knead the dough together gently for a minute, but be careful not to overwork!
Wrap the dough in some plastic wrap and let it chill in the fridge for 20 minutes.
While it’s chilling, coat the muffin tins with some butter and flour, to ensure the pies will come out without sticking at the end.
On a floured counter-top, roll the dough out thin and make appropriate cutouts to line your muffin tin.
I used a bowl to approximate how big of a circle I needed to line my tins.
It doesn’t have to be perfect! You can have some hang out of the tin, it’s possible to get a clean trim after it’s been baked.
Save the scraps of dough to make the pie top.
Cut-out some squares of wax paper to line the dough and place them on top of the dough.
For more information on this, see How to Blind Bake.
Fill the wax paper lined tins with either dry lentils or pie weights.
Prebake the crusts at 425 degrees for 10-12 minutes.
This is to avoid soggy bottoms after we add in the filling (Great British Baking Show, anyone??)
While that is baking, mix together an egg wash for post-filling the pies
Mix one egg yolk & 1 tbsp heavy whipping cream
Pie Crust Inspiration: Link
6 tablespoons heavy whipping cream
Cheese (to your hearts content)
Heat the butter and oil in a frying pan.
Add the shallots and fry until soft.
Mix in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft.
Stir in the parsley and heavy whipping cream and cook until mixture comes together.
Remove off the hear and cool
Fill each crust until you have a small mound peaking out of each tin.
Cover the tip with any remaining pie crust from the first part of the recipe.
Here’s your chance to get creative! Try making a lattice top, or crimp the edges to form a seal – dealers choice!
Be sure to brush the crust with an egg wash to have that gorgeous sheen post-baking.
Bake at 375 degrees Fahrenheit for 25-30 minutes.
Restaurant Review + Recipe: Tiny Pies You know what's better than a regular sized pie? A TINY PIE! You'll encounter love at first bite at this new pie shop.
