Tiny Cherry Pies

Tonight I made these tiny cherry pies.

I used 1 pie crust recipe (see below). I rolled out the crust and cut 12 - 4.5" circles using a Tupperware lid. I pressed the circles into a muffin tin and filled them with cherry pie filling (I used one can for all 12 pies).  For the top crust I cut 2.75" circles with a cookie cutter, and cut little hearts out of the center with a miniature cookie cutter.  I didn't press the edges together and learned the hard way why the edges should be pressed together: so all the filling doesn't bubble out the sides.  Oh well.

Top with a scoop of ice cream if you like.

Pie Crust 

1.  Mix 2 1/2 cups all-purpose flower and 1 teaspoon each salt and sugar.  Cut 2 sticks chilled unsalted butter into pieces.  With a pastry blender, cut in butter, working until mixture is similar to course meal.

2.  Add 4 tablespoons ice water; work with hands until dough comes together.  If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more).  Do not overwork.

3.  Divide dough in half, and flatten halves into disks.  Wrap disks separately in plastic; refrigerate at least 1 hour.

4.  Roll dough out onto a floured surface.