Pies don’t have to be round, as it turns out. Teeny tiny mini loaf pans make the perfect container for these intricate friendship bracelet pies. Perfectly portioned, they serve one person and would make the sweetest gift for your bestie! Friendship comes in all shapes, sizes, and colors after all, and this pie represents it in one perfectly flakey, sugar-filled package!
What You Need
Makes one 3-4 mini pies
- 3 Mini Loaf Pans, lined with Pie Dough (recipe below)
- Small ball of Pink Colored Pie Dough
- Small ball of Hunter Green Colored Pie Dough
- Small ball of Light Blue Colored Pie Dough
- Small ball of Uncolored Pie Dough
- Roller Cutter or Sharp Knife
- Pie Filling of choice
- 1 beaten Egg
- Pastry Brush
Remove excess crust hanging over the edges from loaf pans. Fill each pan to the top with pie filling.
Place each ball of dough between two sheets of parchment paper and roll to a length of about 18” and a thickness of 1/8”. Using the roller cutter, slice the dough into strips that are 1/8” thick.
Place two strips of each color on your work surface. Line the strips up, placing them in the order pictured and pinching at the top so that they stay together. Fan the bottom of the strips out to make a sort of “teepee” shape.
Starting with the far left strip, knot it around the strip next to it and slide the knot up to the top of the “teepee”.
Knot that same color around the next strip, then slide it up to the top just like the last one.
Knot the same color around the third strip, slide it to the top, then lay the rest of the strip down in the middle.
Switch to the right side. Knot the far right strip around the strip next two it, and slide it up to the top.
Knot the same color around the next strip and slide it to the top.
Knot the same color around the third to the right strip and slide it to the top.
You should now have the two colors that were on the outside to start with, in the middle. Knot them around each other to finish the pattern.
Start the same process again, with the colors on the outside of the “teepee”. Continue until all the strands are used up and you have 6-7 rows of colors in a chevron pattern.
Place the knotted dough over the top of the loaf pan.
Cut the ends of the dough off with a sharp knife and press the sides in with your hands to help the dough fit the shape of the pan.
Brush the top of the pie with beaten egg.
Place the pies on a baking sheet and cover the top of each pie with tin foil (this will keep the crust from getting too dark).
Bake at 375 degrees for 30-35 minutes. Remove tin foil from the tops of the pies for the last 10 minutes of cooking. Let cool.
Pie Crust Recipe
Makes enough crust for one covered pie.
- 2 ½ cups all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons white sugar
- ¼ cup vegetable shortening
- 12 tablespoons butter, cold and cut into cubes
- ¼ cup + ice water
Place the flour, salt, and sugar in the bowl of a food processor. Pulse a few times until combined. Add the shortening and butter and process until the mixture is crumbly. With the food processor running, drizzle in ice water, one tablespoon at a time until the mixture forms a firm dough. Press dough into a ball and wrap in plastic wrap. If not using immediately, store in the fridge.