Mini Pecan Pies

Directions

1. 1
   In a large mixing bowl, mix together your flour and salt.
2. 2
   Add in your shortening. Using a fork, pastry cutter, or your hands, work the shortening into your flour mixture until the dough resembles small crumbs.
3. 3
   Using a dough hook, blend on low and add in 1/4 cup ice water, but 1 tablespoon at a time until it forms a ball. The dough should be sticky yet firm. If the dough is dry, add in the remaining amount of ice water if needed.
4. 4
   Cover your dough ball with plastic wrap, and place in the refrigerator while you work on the pie filling.
5. 5
   Preheat oven to 350 degrees.
6. 6
   Add all the filling ingredients to a medium bowl and mix until a custard form. Set aside.
7. 7
   On a flour flat surface, add your ball of dough.
8. 8
   Roll out with a rolling pin until it is thin enough for pie crust, but not too thin it starts to break and creates holes.
9. 9
   Cut circles in your dough. It should be about 2.5” circumference as a muffin tin is 2 inches wide by 1 1/4 inches deep. If you can find a pastry or cookie cutter that size it is ideal.
10. 10
    Lightly spray your muffin tin with cooking spray.
11. 11
    Add in your dough circle and push to cover the sides of each hole. Repeat.
12. 12
    Add 1 1/2 tablespoons of pecan mixture to each tart shell and bake in preheated oven for 25 minutes until edges of crust are golden brown.
13. 13
    Let the mini pecan pies cool a little before removing and make sure they are at room temperature before serving.