Recipe: Thanksgiving mini-pies


Seiya Mutreja, Staff Reporter

Whenever Thanksgiving is approaching, my family always breaks into arguments about what type of pie to make. With these recipes, you can have a little of every pie, so that nobody is disappointed.




  • 2 and ½  cups all-purpose flour
  • 1 teaspoon salt
  • 6 Tablespoons unsalted butter
  • 3/4 cup vegetable shortening
  • 1/2 cup (120ml) cold water



  1. Mix the flour and salt together in a large bowl. Add the butter and shortening.
  2. Knead the butter and shortening into the mixture until it resembles coarse meal. 
  3. Drizzle the cold water in, 1 Tablespoon at a time, and knead after every Tablespoon added. Stop adding water when the dough begins to form large clumps. Do not add any more water than you need.
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Form it into a ball. 
  5. Cut dough in half. Flatten each half into 1-inch thick discs using your hands.
  6. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.
  7. Roll out into pie molds.


Pumpkin Pie:


  • 1/2 Can Pumpkin Puree
  • 1 Cup Milk
  • 1 Cup Brown Sugar
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1 Egg
  • 1 Tbsp Flour


  1. Mix together all ingredients until incorporated really well.
  2. Pour into prepared mini pie shells about 3/4 full. 
  3. Bake at 350˚F for 40-50 minutes or until golden brown.  


Apple Pie:


  • 1/4 Cup Unsalted Butter
  • 1 1/2 Tbsp Flour
  • 1/2 Cup Packed Brown Sugar
  • 1/8 Cup Water
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Vanilla
  • 4 Apples Cubed


  1. Peel and cube apples. Set aside.
  2. In a saucepan, melt butter. 
  3. Add flour to form a roux. 
  4. Stir constantly on the heat for about 1 minute.
  5. Add sugar, water and cinnamon. Bring to a boil then reduce heat to low and simmer for 5 minutes.
  6. Turn off heat and add vanilla and apples. Mix together until fully incorporated.
  7. Fill pie crusts and cover with lattice. Bake at 350˚F for 40-45 minutes or until golden brown.
  8. Serve immediately or refrigerate until ready to serve. 

Pecan Pie:


  • 1/2 Cup Brown Sugar
  • 1/4 tsp Salt
  • 1/2 Cup Corn Syrup
  • 1/2 tsp Vanilla
  • 4 Tbsp Butter Melted
  • 1 Egg
  • 1 Cup Pecans Chopped


  1. Distribute chopped pecans evenly among mini pie shells.

In a bowl, add the rest of the ingredients and mix until fully incorporated.
3. Pour mixture over pecans until shells are 3/4 full.
4. Bake at 350˚F for 40-50.
5. Serve immediately warm or refrigerate until ready to serve. Enjoy!