PetitePie Recipes For Chef’sChoice PetitePie Maker
The PetitePie™ Maker is not only for special occasions, it brings to your home the capabilities of making delicious treats for breakfast, lunch, dinner and dessert. Individual quiches, muffins and both savory and sweet pies can be ready in minutes. Bake pies from scratch or use convenient recipes and ingredient short cuts for home-baked flavor.
Savory pies and quiches taste best when warm. You might prefer to cool them on a wire rack for several minutes prior to serving. Some steam may be released when you cut into the pies, so exercise care.
Pies can be kept warm in a 300°F oven while you cook the remaining batches. Pies and cakes may be frozen for use at a later time.
Many trademarked products are available and can be used in the PetitePie™ Maker including pre-made mixes and doughs such as General Mills Bisquick®, Pillsbury Hungry Jack® Biscuits and Pillsbury® pre-made Pie Crusts.
Baking Empty Tart Shells
With the PetitePie™ Maker, you can make your own tart shells to be filled with the fillings of your choice such as glazed fruit or fluffy mousse and more. The shells may be made using your own favorite pie crust recipe or a pre-made pie crust dough. One package of pre-made dough will yield about 8 shells.
Make pie shells in advance. Preheat pie maker. Use small end of the dough cutter to cut out 8 small circles. Using the included dough pusher, gently push the dough into the pie form. Next, use a fork and gently prick the bottom and sides of each crust. Set the timer for 6 minutes. Close lid and bake. The shells should be lightly browned when finished. Cook longer if necessary. Remove shells and place on a cooling rack. When the shells are cool, fill them with your favorite ingredients.
- Use homemade or store bought pie dough for double crusted or single crusted pies and quiches.
- Always use pre-cooked fillings for pies. The cooking time for pies is not sufficient for cooking raw meats. Fillings should also be cooled to room temperature before adding to the pie maker.
- Generally, for making covered pies, fill the pie shells with a ½ cup of filling. (Avoid putting too much filling in the pie forms as that will cause an overflow and increase clean up time. Too little filling will result in an underdone, uneven top crust.) Close lid immediately after adding pie crust and filling. Press down lightly on the lid handle when closed to snap it shut. Set timer according to recipe directions, and press the “Start” button.
- Use the PetitePie™ Maker for breakfast lunch, dinner and desserts. It’s ideal for easy quiches, cupcakes, coffee cakes and open-faced sandwiches. You can use purchased cake mixes, store bought refrigerated biscuit dough or any of your tried and true family recipes.
- When baking cakes or muffins, fill the forms ⅔ full. You may briefly lift the lid to check for browning. Close lid promptly to continue baking if necessary.
Cut out the pie bottoms and tops (if needed) using the pastry cutter that comes with the PetitePie™ Maker. The included cutter features both a large and small cutting circle that are conveniently molded into one piece. Use the larger cutting circle for the bottom crusts and the smaller cutting circle for the top crusts. Apply light pressure with fingers inside the top lip of the pie cutter to cut through the pastry.
Pressing on the cutter with a flattened hand is not recommended as the top edges of the cutter can cause discomfort to the hand.
Making sure that the green “ready” light is illuminated, place one pie base into one of the pie cavities, taking care to center the dough in the cavity. Then use pusher to press dough so it’s in full contact with the baking plate.