How NOT To Bake Individual Pies

I'm not the best at making pie crusts. Often, I've had to patch a crust. And that's OK. The pies always tasted just as good.

I had some cans of Mothers Maid cherry pie filling I bought at Dollar Tree (a delicious bargain). I decided to put one or two to use. Knowing my level of expertise with pastry, I bought refrigerated pie crusts.


I pricked the bottom crust with a fork and pre baked it before adding the filling. It still turned out soggy. You might know, it did not go to waste. Neither did the pie crust scraps.

I put them in a plastic bag and refrigerated them, figuring I would make 'stickies'. I haven't had them in sixty years. When Mama made pies, she let us have the scrap pie crust dough. We rolled it out, slathered it with butter, sugar and cinnamon. Then, we cut it into strips, rolled the strips into pin wheels and baked them. They were sticky and so good.

(Back to my pie). I decided to take these leftover scraps and make an individual pie, instead. I wanted to bake it on a bare rack (as you would pizza, thanks to littergitter), to make sure it was not soggy.

I used a large saucer to fit the scraps together. I closed every hole I could find. I filled one side of the crust with cherry filling. I folded the other side over the cherries. I even wet the rim of the  bottom crust before adding the top. I wanted a good seal. I pressed the edges of the two layers together with a fork.

I transferred the pie from the saucer to a cooling rack. Into the hot oven went my makeshift tart. Just to be on the safe side, I put a pan from my toaster oven on the rack below the pie. Accidents do happen and my oven still looks brand new.

In a little while, the kitchen began to smell so good. It made me wonder if I should have brushed an egg wash on the crust. I decided not. I would play Julia Child another time.

At about ten minutes before the pie should have finished baking, I looked to see how things were progressing. The only thing left on the cooling rack was a couple of cherries and a few bits of crust. All the rest had fallen through the rack into the pan beneath. (I'm still laughing).

I ate what was left on the rack and left the pie underneath in the oven while it cooled. It continued to cook for a while. When I took it out, much of the filling had caramelized. I was pleasantly surprised. It was quite good. No blue ribbons for looks at the county fair, but right tasty.

My tip: I still think baking individual pies this way is a good idea. It saves a lot of calories over frying them. But you can rest assured, if I try this again, the crust will be one piece rather than scraps fitted together. We live, we learn.

I'm still laughing.


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November 9, 20192 found this helpful

Oh my, you had me giggling away. Reminds me of the time I blind baked a pie crust...the damn thing just dripped and dropped all over and through the pie pan and down onto the bottom of the oven! I had the tin foil and the rice to weigh it down and everything but alas to no avail. Im too scared to ever try that again! I now bake pies on the lower racks of the oven so that a soggy bottom doesnt occur. Plus I sprinkle a bit of couscous over the base before I put the fillings on top. Helps to absorb the moisture! Thank you for your post - I really can relate.

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November 11, 20191 found this helpful

im going to try the couscous method

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November 11, 20191 found this helpful

Thanks for the comment. The ready made pie crust I used was Pillsbury. It used lard as the shortening. believe me it tasted like lard, very old lard. I wouldn't advise anyone using it. I checked the date. It still had two months left. Maybe if it was fresher, it would have been better.


I froze some coconut oil (I like to experiment). I grated some to about the size of BBs. It's in the freezer, now. When I bake my next pie, I'll use the frozen, grated coconut oil for the crust shortening.

So far, everything I've replaced the shortening with coconut oil has turned out very well. I like lard in biscuits (half lard and half coconut oil) but I don't care for lard in pie crust.

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November 25, 20190 found this helpful

how funny a brilliant experience. If you drained most of the liquid from the tin your pie may have survived. I have a toasted sandwhich maker, that divides the sandwhich into halfs as it cooks. I will make individual pies in it, with frozen pastry. I usually use fresh fruit sliced as I grow fruit or in case of cherries i dessed them and put them in.


I pop some sugar(brown adds a more caramel flavour to white) and in the apples I will add some cinnamon. I usually grease the sandwich maker with butter or olive oil to help with removal especially if it sticks. delicous and simple.

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