Sometimes you want pie, but a whole one is too much. These gluten-free mini pie recipes serve one or two and are so easy! The pandemic of 2020 and social distancing has pushed me to be creative. I love having lots of different pies at a holiday meal (it’s my favorite food). But when that holiday meal is for two people, 5 pies is is more than I can devour. With the use of ramekins or mini pie pans and frozen fruit, you can make as few or as many as you need. For me this is a win because I can have my very own pie. I am definitely not a sharer when it comes to pie!
Apple, Cherry, Blueberry Mini Pies
I have provided recipes for mini blueberry, cherry and apple pies. If you want to use your own filling or pie dough, the 5.5″ mini pie pan (made by Emile Henry) uses 1/3 of a full sized pie dough and about 1 1/2 c filling.
I have included my gluten free pie dough recipe which is enough for 2 mini pies and 1-2 ramekins total (depending on the size and height of your ramekins). There will still be a little bit left over for decorating the top.
Instead of covering the top of the pie completely or making a criss-cross pattern I prefer to cut out shapes that I bake separately and lay on top at once the pie is cooled. This way you can dress up the pie for any occasion.
If you want to make this a super easy recipe, ready-made pie fillings are so convenient. But mixing up a pie filling with frozen fruit is also super easy. And because you’re using frozen fruit. You can just use what you need and store the rest.
Frozen cherries and blueberries in particular release a lot of liquid as they thaw. So it is best to cook them before baking. It’s super quick and easy. You can thaw them to room temperature before cooking but it is not necessary. If I think of it, I put the bag in the fridge overnight to thaw. Cook (or even microwave) the filling just a few minutes with a little tapioca or corn starch, sugar and salt and you have a filling that is pie ready!
For apple pie, I prefer using flour as the thickener-any gluten-free flour blend will work. The apples are cut and cooked with butter, flour, lemon juice, sugar and cinnamon to be sure that they are soft once the whole pie is cooked.
Single Mini Pie Crust
The recipe for gluten-free pie crust below will make 3 mini pies. Maybe you just need one? Here is the pie crust recipe that will make enough for just one mini pie:
- 1/2 c gluten-free flour blend
- 2 Tbsp non-gmo corn or potato starch
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp xanthan gum (omit if your flour blend includes it)
- 3 Tbsp cold, unsalted butter
- 1 egg white (save the yolk, mix with 1 tsp water, and use as the egg wash)
- 1 tsp apple cider vinegar
Follow the method in the recipe card below.
Tips for Rolling Gluten-Free Pie Dough
I find that gluten-free pie dough can be a little bit tricky to roll out. So for the ramekins I use my fingers to press the dough into a disk and then press it into a ramekin. For the mini pie plates, it does work better to roll out the dough. But because it is so much smaller than a regular pie pan, it is way easier.
I prefer to roll out pie dough between 2 sheets of plastic wrap or silicone mats. The mat makes it much easier to transfer to the pie pan. See the video below. These silicone mats are perfect for pie dough, rolled cookies and my rolled gluten-free biscuits.