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recipe image Mini Muffin Tin Pies - Country Crock Plant Butter

Mini Muffin Tin Pies - Country Crock Plant Butter

Mini Muffin Tin Pies - Country Crock Plant Butter

Country Crock® Plant Butter Mini Muffin Tin Pies

Country Crock® Plant Butter Mini Muffin Tin Pies

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  • Preparation timePrep time30 min
  • Ready inReady in1 hr 30 min
  • ServingsPortionsPortions 12
  • DifficultyDifficultyEasy


Pie Crust
Pie Fillings
  • 1 cup canned pumpkin pie mix
  • 1 cup canned apple pie filling with cinnamon
  • 1 cup canned cherry pie filling

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


Pie Crust
  1. To prepare pie crust, in a food processor, combine flour, sugar, and salt. Pulse a few times to blend dry ingredients.
  2. Add cold, diced Country Crock Plant Butter to the mixture and pulse until coarse crumbs form, with some pea-sized pieces.
  3. Pour in 6 tablespoons of ice water and pulse until moist clumps or small balls form. To check if you've added enough water, press a piece of dough between your fingertips – if it sticks together, you've added sufficient water. If not, add more ice water one teaspoon at a time. Be careful not to add too much water, as this will make the dough sticky and challenging to roll out.
  4. Transfer the dough to a clean work surface, gathering it into a ball. Note that the dough should not be smooth, do not knead it. Flatten to form a disk then wrap with plastic wrap and refrigerate for 1 hour.
To Assemble Mini Pies
  1. Preheat oven to 350°F. Grease a 12-muffin tin with Country Crock Plant Butter. Roll out pie crust onto a flat surface until it measures between ⅛” and ¼” in thickness. Using a large cookie cutter, about 4” across, cut out a dough circle. Press each dough circle into the bottom of the muffin tin, and into the sides, leaving a bit of the dough sticking out the top. Repeat with remaining dough to fill all 12 muffin cups, collecting dough scraps and re-rolling it out as you go.
  2. Fill each pie crust cup until ¾ full with about 3 Tbs pie filling. Do not over fill or it will bubble over. Out of the leftover rolled-out dough, use cookie cutter shapes to create a decorative top to cover each mini pie. Leave pumpkin pie filled pies uncovered for whipped Country Crock Plant Cream topping. Using a pastry brush, brush the tops of the pies that have a pastry topper with whisked egg. Bake for 30-40 minutes or until the crust is lightly golden and filling begins to bubble.
  3. Remove from oven and let cool for at least 15 minutes. Then very carefully run a butter knife along the outside of the pie to loosen the edges and gently lift out of the muffin tin and place on a cooling rack. Meanwhile, if topping pumpkin pies with whipped Plant Cream, using a hand-held mixer beat the Country Crock Plant Cream or dairy free heavy cream until fluffy, and stiff peaks form. Let the pumpkin pies cool completely before adding cream on top. Serve and enjoy!
For extra flair, add a dash of pumpkin pie spice on the finished mini pumpkin pies! Using homemade pie fillings in these mini pies would work wonderfully, too.

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