"This recipe comes from Small-Batch Baking by Debby Maugans Nakos. This recipe makes enough for 2 single crust individual pies, and will also make use of a food processor. Please note, this isn't going to be a short-cut, just smaller portions of classic baking. The author recommends using jumbo muffin tins, or 4 by 1 3/8 inch tart pans. My craft store had a 3-pack of 4 by 1.5 inch round cake pans from Wilton for a reasonable price, and this is what I used this recipe with. Prep time includes refrigeration and freezing times before baking."
Serving Size: 1 (64 g)
Servings Per Recipe: 2