Thank you for your reply. I will definitely let you know. I will be making them tomorrow. I made two other test recipes (apple and pumpkin) in the muffin tins this weekend and I used your pie crust recipe. They were fantastic! It’s now my favorite pie crust recipe! 🙂

Hi Cindy! I’m glad you enjoyed it. While I haven’t tried it in a muffin tin I think it could work. I would probably fill each cavity up 2/3-3/4 of the way full. I don’t really have a good guess on a bake time, other than it would be reduced a good bit. Let me know how it goes if you try it out. 🙂

Hi Megen! We haven’t tried this ourselves, so we can’t be sure how much of each you’d need to add to get it just right. If you do try it, let us know how it turns out for you! 🙂

There’s a pie shop nearby that makes a Chocolate Chess Pie, so I’m excited to try your recipe! This particular pie shop also adds a bit of cinnamon and cayenne pepper. Do you think these two ingredients would work well with your recipe, and do you have any recommendations for how much to use?

Thanks!

Hi Andrea! I haven’t tried reducing the sugars so I can’t say for sure how it will turn out. It probably won’t ruin the structure if you don’t reduce it too much. 🙂

I’m not familiar with it, but others have commented using Bob’s Red Mill Gluten free flour as a 1 to 1 substitute for the pie crust and said it worked great. It may be worth a shot. 🙂