The original recipe called for mini graham cracker crusts you can buy in the store. These aren't really shot size though...more like palm size that she later cut into quarters. I decided to make pie crusts
in a mini muffin tin using an old recipe and it worked out great!
I made two batches and here are a few tips. This is a great pie crust but it does puff up a little bit when it cooks, so try to roll out the dough on the thin side. You want it thick enough to hold it's shape, but not so thick that there isn't enough room for the jello shot itself. If it is still a little too puffy once they are cooked, you can use the other end of a fork to flatten them a little.
I also used a squeeze bottle to pour the liquid into the pie crust which made it so much easier than using a spoon. Would recommend using a squeeze bottle or maybe a turkey baster would work.
For cutting out the crusts for the mini muffin pan, would recommend using a roughly 2.5 inch circular cookie cutter. On a side note, would recommend getting a set of round cutters. They are super handy to have.
And thanks Mo and Matias for loaning me your mini muffin pans.
Mini Pie Crusts:
1 1/4 c. flour
1/4 tsp. salt
2 Tbsp. shortening (chilled)
4 Tbsp. butter, unsalted (chilled)
3 to 5 Tbsp. cold water
Pumpkin Pie Jello Shot (~30):
1 envelope Know gelatin
1 and 1/4 c. ice water, separated
1/3 c. canned pumpkin pie mix (already spiced)
1/4 c. sugar
1/2 c. rum
1/2 Tbsp. cold heavy cream
whipped cream (optional)
Mini Pie Crust:
1. Preheat oven at 350 degrees. Grease and flour mini muffin pan.
2. In a large bowl, combine flour and salt.
3. Cut butter and shortening into small pieces.
4. Put and put in the flour mixture and blend using a fork or potato masher until it forms coarse crumbs.
5. Sprinkle the mixture with 3 tablespoons of cold water and gentle mix together
6. If the dough seems dry, add more cold water, one tablespoon at a time. Only add enough water to make the dough hold together. If it holds together when you pinch a small piece with your fingers you have added enough water.
7. Gather the dough and form a ball. Be careful to not overwork the dough. Optional: If your dough is a little warm, refrigerate it for a few minutes to make it easier to work with.
8. Flatten the ball of dough into a 4 to 6 inch disc and place on a cool, lightly floured surface.
9. Starting in the center of the flattened disc, roll outwards with a rolling pin. Sprinkle the dough lightly with flour when it shows signs of sticking. Roll crust to approximately 1/8 inch in thickness.
10. Using round cutter, cut out circular pieces of dough.
11. Place pieces on mini muffin tin and shape accordingly. (I tended to get little wrinkles on the sides when I first put the dough in. I just flattened it out with my fingers).
12. Combine left over scraps of dough and repeat the above steps until the muffin pan is filled. Bake pie crusts for 9 to 11 minutes.
13. Set aside until completely cooled. (I let them sit for about 10 minutes, then removed them from the pans. I then cleaned the pans and put the crusts back it to ensure they hold their shape once the filling is poured in).
Pumpkin Pie Jello Shots:
14. Combine 1 cup of cold water and gelatin packet in a sauce pan. Let sit for one to two minutes.
15. Place over medium heat, then add pumpkin pie mix and sugar. Mix until combined. Remove from heat and let cool (5 to 10 minutes).
16. Add rum, remaining 1/4 cup of water, and heavy cream and mix until combined.
17. Pour into pie crusts and refrigerate overnight.
18. Top with whipped cream and stuff face!
(Thanks Rob for the pic!)
Might also enjoy:
|Avocado Mango Salsa|
|Seared Salmon with|
Red Pepper Pesto
|Homemade Pumpkin Pie|