Comments on: Pumpkin Pie Bites

By: Nikki

Nikki — Sat, 12 Nov 2011 06:07:25 +0000

Hi! I tried to make these tonight, but the crusts are not turning golden brown in the allotted 15-20 mins. I’m currently at about 30+ mins total and they are barely browning but not consistently. :-/ Any ideas on what I’m doing wrong?? Did you bake them close to the top or bottom of the oven? Also, along with them not being golden brown, after about 20 mins, the pie crust on the bottom was still kind of doughy. Any hints??

By: kate

kate — Sat, 08 Oct 2011 20:26:09 +0000

Nicole — A common solution to your problem is to actually freeze the pre-shaped pie dough and then defrost it before filling and baking. I haven’t ever had the occasion to try this out, but I’ve heard people have had great success with it. I would suggest pressing the dough into the muffin tins and wrapping it as securely as possible (even pressing plastic wrap down into each little cup) before freezing. Since they are small I think they would probably defrost sufficiently within a few hours. Let me know how it worked out!

By: nicole

nicole — Wed, 05 Oct 2011 17:30:45 +0000

Hi, I am going to make these for a thanksgiving pot luck for this weekend! I was hoping to have the filling prepared as well as the dough pressed into the tins 2 nights before and then bake them right before the dinner because I wont have time to make them the day of. Will this work? I was afraid that if I bake them 2 days before eating then the dough might not stay flaky?? Thanks!

By: Tobias Brinlee

Tobias Brinlee — Wed, 06 Apr 2011 16:22:51 +0000

I luv cakepops and I definitely love your site. Much love!

By: Cara

Cara — Mon, 16 Nov 2009 02:19:35 +0000

I will gladly give Bakerella credit for the beautiful cake pops but I don’t think she’s the first to make mini pies I am going to share a tip with you, one that I use for any kind of mini quiche/tart/pie, both sweet and savory (yes, I love mini food too!). It’s a one step more difficult than ready-made pie crust but one step easier than making your own from scratch and rolling it out (at least in my opinion.) I make my dough from 4oz softened butter + 4 oz softened cream cheese, blended together, then combined with a pinch of salt and a cup of flour. Once it comes together you just pull off small portions, roll into balls, and press them into your mini muffin tins. The crust comes out tender and flaky. Perfect for mini quiches, mini tarts such as caramelized onion & gorgonzola, or mini pumpkin pies!

By: Cookie

Cookie — Fri, 13 Nov 2009 16:59:26 +0000

I just made these last night and they’re a total hit at the office today! Thanks so much for the recipe!