OR gently flatten the edges of a storebought pie dough disc with a rolling pin and cut 6 rounds out of the storebought dough, repeating with the second dough round in the package to get 12 total rounds. Cut 12 rounds out of the homemade dough with a 4 1/2-inch round cookie cutter or a clean deli container lid (if you don't have a cookie cutter that size), rerolling the scraps once to get all 12 rounds. On a clean, lightly floured surface, roll one round of chilled homemade dough into a rough 12- by 14-inch rectangle. Spritz the wells of a standard muffin tin with nonstick baking spray or grease with butter. MAKE-AHEAD: Filling can be made up to 3 days in advance. Let the filling cool for at least 15 minutes. Cover and cook for 2-3 minutes more until the liquid thickens and jells slightly. Whisk the cornstarch with 1 tablespoon water and add to the fruit. Cover and cook for 10-12 minutes until the fruit is very soft. Stir the diced fruit with the sugar, butter and cinnamon in a medium heavy-bottomed saucepan until the butter melts. QUICK-FIX OPTION: Buy 2 packages of prepared pie dough rounds.
Turn the dough over into a clean mixing bowl and lay two sheets of plastic wrap on a clean work surface.ĭivide the dough into two mounds on each sheet, pat into discs, wrap up, and chill in the refrigerator for at least 1 hour.ĭough can be made up to 1 day in advance. With the food processor running, drizzle 1/4 cup of the water and the vinegar through the feed tube just until a shaggy dough starts to form - add the remaining 2 tablespoons water if the dough is still dry and crumbly, but it may not be needed. Add the butter and pulse on and off in 3-second bursts until the fat is partially incorporated, with pea-sized chunks throughout, and the texture of the flour resembles moist cornmeal. Pulse the flour, sugar and salt together in a food processor to sift and combine.
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