Mini-Cherry Pies

Lounge By ahuvas Updated 18 Oct 2009 , 4:21pm by LaBellaFlor

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ahuvas Posted 18 Oct 2009 , 4:28am
post #1 of 3


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?

2 replies
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jmr531 Posted 18 Oct 2009 , 4:45am
post #2 of 3

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?

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LaBellaFlor Posted 18 Oct 2009 , 4:21pm
post #3 of 3

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

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