Pi Day Mini Pies

Ingredients

• 2 Jars Bonne Maman® Cherry or Apricot Preserves
• 2 ½ Cups All-purpose flour (unbleached)
• 1 Tbsp. Sugar
• ¾ Tsp. Salt
• 1 Cup Chilled unsalted butter, cut into 1/4-inch cubes, plus extra for crust
• 7-8 Tbsp. (or more) Ice water

Crust Instructions

• Preheat oven to 400°F.
• Whisk flour, sugar, and salt in large bowl. 
• Add butter in with hands and mix until small clumps form. 
• Add 6 Tbsp. ice water; mix gently with fork until dough holds its shape when small pieces are pressed between fingertips. Add remaining Tbsp. of water, as needed. 
• Divide dough into 2 equal balls. 
• Flatten into disk and wrap in plastic. 
• Refrigerate for at least 30 minutes. 
• Dough can be refrigerated up to 2 days.

To Bake

• Preheat oven to 400ºF. 
• Place pies on middle rack of your oven, and bake for 15 minutes, removing your pies when filling begins to bubble and crust begins to brown. 
• Note that baking times vary widely, check your mini pies beginning at 10 minutes.

To Assemble

• Let dough soften slightly before rolling out. 
• Roll out both dough balls on floured surface to 12-inch rounds. 
• Cut three, 5 ½ -inch rounds from each disc for a total of 6.
• Collect scraps, re-roll out into a 6-inch wide oval, and cut an additional two 5 ½ -inch rounds for a total of 8. 
• Place each round into a mini tin and gently press down to fit the tin, being careful not to tear the dough. 
• Add ⅓ cup of Bonne Maman® Preserves to each mini pie.