6″ Pie Crust Recipe

This is my first experimentation creating a pastry recipe to make ONE single crust in a vintage Pyrex 6″ pie plate. The baked results looked a little too thick, especially with folding the edge in before fluting, so I will roll it a tad thinner next time. Who knows? This recipe might actually make enough for a double crust.

Basic 6″ Pie Crust Recipe

  • 3/4 c. all purpose flour
  • 1/4 tsp. salt
  • 3 T. shortening
  • 2 T ice cold water

SHORT INSTRUCTIONS (for those who already know how): make pie crust.

HOW I DO IT:  Toss flour and salt with fork. Add shortening one tablespoon at a time, working into the flour with the fork until it looks like crumbs. Slowly sprinkle on the water while sliding fork around until it comes together. You might need to add just a little more water. (It depends on the weather, how dry the flour is, if you plan to roll it on flour, and other variables.) I used 2 T., shaped the dough into a flattened ball, and rolled it out between two sheets of parchment paper without any additional flour. Peel off paper one side at a time. Fit dough into dish, trim and flute edges. Makes one 6″ recipe ready unbaked pie shell.

NOTE:  I baked my empty shell (with fork pricks as shown below so it won’t bubble up) in a toaster oven set on “toast” so the heat was distributed from the top and the bottom, at 375 degrees for 20 minutes. Your time may vary. I took mine out when it was just done, barely light brown top and bottom, as I’m thinking of making a meringue pie that will require additional baking. As for the hearts cut from the scraps, I baked those with cinnamon sugar on top.

Odds are, I will play with this recipe, maybe start with 2/3 c. flour, until I get the right ratios to avoid leftover dough.

Thanks for reading and happy baking!



Mini 6″ Pie Plates

Oh baby, my mini pie plates arrived! I ordered a vintage set of four 6″ Pyrex on eBay after pricing metal plates at big box stores online.  Plan is to make JUST ONE little pie. That’s enough. Half a 6″ pie is ye equivalent to a slice of a 9 or 10 inch pie, but I’m thinking that if you go ahead and slice it into 4 or 6 wedges, those smaller portions will yield full flavor with less calories.

Now the fun begins. I googled for recipes trimmed down to this size and there are not a lot out there. Most I found make more than one 6″ pie, which kind of defeats the purpose. I want to eliminate excess pie as leftovers usually end up on my hips or in the trash.

I did find one recipe for a 6″ single crust, but it is made with butter and sugar so I’m going to have to experiment with cutting my own recipes down. It will be fun. I’ll drive you all nuts by posting my results.

One of my first questions was, “How much filling goes in a 6″ pie?”

I wanted to know because I just cooked a huge can of cherries (packed in water) down into cherry pie filling on Saturday, baked one 9″ pie and had about 10 cups leftover. Thankfully, the mini plates arrived Monday as googling didn’t find a valid answer.

The answer is ye ONE cup. I measured with dried oats, guessing that would be enough for most recipes by the time you add a crust. Some recipes may need a little more.

It’s tempting to start playing with recipes; but, we still have 6 slices of leftover pie in the fridge. Maybe my first 6″ pie should be a pumpkin or something, anything but cherry.

Does anyone else make little 6″ pies?

If you do and blog about it, feel free to leave a link in the comments. Maybe we can be like friends sharing recipes.

In my family, dessert on Sunday is a tradition so, odds are, that I’ll post mine on Mondays or Tuesdays and if I made pie over the weekend.

We are kind of partial to pies. My dad’s grandmother baked pies for a living. She died in the 1960’s, when I was just a little girl, so my memories of her are fleeting… only two images, one of her legs clad in heavy stockings under long skirts and the other is of sunlight on her flour dusted enameled top table. What I remember most was that her home always felt like love and smelled like pie.

Thanks for reading!

Dried Beef & Onion Spread

Cream cheese, minced dried beef, onions, and chives… dash of Worcestershire, shaped into a ball or thinned to a spread consistency. Serve with crackers. It’s a good spread for bagels, too. Yes, the “Tupperware” shown in photo are recycled KFC coleslaw containers. Us poor folks save those things. One recipe fills three. My daughter’s easier alternative method is below mine.



  • 16 oz (2 pkg) Philadelphia Cream Cheese
  • 1 jar (2.25 oz) Armor Dried Beef
  • 3 T dried minced onions
  • 3 T dried minced chives
  • 1 tsp Worcestershire Sauce
  • 2 T milk
  1. Set cream cheese out to soften.
  2. Combine dried onions and chives in a little bowl. Add just enough water to cover and set aside so they can come back to life. NOTE: measures are approximates. Use more or less, as desired. ALTERNATIVE: mince fresh chives and onions instead of using dehydrated.
  3. Rinse excess salts off the dried beef. I prefer to do this quickly under running water because if you soak or rinse too long, you will rinse off some of the flavor, too.
  4. Mince the dried beef with a sharp knife on a cutting board. (Note: stack beef slices before cutting instead of trying to do one slice at a time.)
  5. Drain excess water from onions and chives.
  6. Put cream cheese in bowl. Add minced beef, onion-chives, and a good dash of Worcestershire (about a teaspoon). Smash together with a wooden spoon until well combined.  Shape in ball or thin with milk to desired spreading consistency.
  7. Store in refrigerator. This is good to make a day or so before serving so the flavors have time to mingle. Garnish with chives, if desired.


DAUGHTER’S RECIPE:  Add minced dried beef to Chive & Onion Spread. Done.

Thanks for reading & happy holidays!