Ive been trying to make mini cherry pies in a cupcake tin but I cant get the dough in without tearing it. This requires me to handle the dough a lot which is a no-no for flaky tasty pastry.
Does anyone have any ideas or tips how to do this?
I've never tried this, but what if you flipped the cupcake tin upside-down, molded the cups on the upside-side cupcake pan, chilled it so the dough got firmer, flipped the tin back over, and then placed the chilled dough in the cupcake tin?
Can I see your recipe? I'm not sure why it's tearing so easily. I make pecan tarts every holiday and I don't have any tearing. Al I can think is maybe it's your recipe