Description
Traditional mince pies are a classic holiday treat featuring a flaky, buttery crust filled with spiced mincemeat. This recipe includes instructions for making your own homemade pie crust for the perfect texture and flavor. Baked to golden perfection, these individual pies are ideal for festive gatherings and can be enjoyed warm or at room temperature.
Ingredients
Pie Crust Dough
- 3 1/2 cups all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon salt
- 10 tablespoons very cold unsalted butter, diced in 1/2 inch cubes
- 5 ounces lard (lard will produce the flakiest crusts, butter can be substituted)
- 2/3 cup ice water
Filling
- 1 batch BEST Traditional Mincemeat (homemade or store-bought)
For Finishing
- 2 tablespoons milk, for brushing
- Powdered sugar, for sprinkling
Instructions
- Prepare the Dough: In a large bowl, combine the flour, sugar, and salt. Add the cold butter and lard, and use a pastry blender or two knives to cut the fat into the flour until pea-sized crumbs form. Gradually stir in ice water until the dough holds together when pinched. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat Oven and Prepare Tins: Preheat your oven to 400°F (204°C). Grease a 12-cup muffin tin or mini tart tins to prevent sticking.
- Roll and Cut Dough: On a floured surface, roll out two-thirds of the dough to 1/8 inch thickness and cut circles to fit your tins. Roll out the remaining dough to the same thickness and cut out lids, stars, or lattices. If using full lids, cut slits for air to escape. For a full-size pie, preheat oven to 375°F and bake accordingly.
- Assemble Pies: Press the dough circles into the prepared tins. Fill each with mincemeat, then top with your prepared lids or decorations. Seal the edges by pressing them together. Lightly brush the tops with milk.
- Bake: Bake the mince pies for 10-15 minutes or until golden brown. Remove carefully and transfer to a wire rack. Sprinkle with powdered sugar once cooled slightly.
- Serve and Store: Mince pies are best served gently warmed. They can be eaten by hand or with cream or ice cream. Store in an airtight container in the fridge for up to 4 days, or freeze up to 3 months.
Notes
- Use homemade lard for the flakiest crust and best flavor, but butter is an acceptable substitute.
- Slits in the pastry lids allow steam to escape while baking and prevent sogginess.
- Mince pies without meat can be stored at room temperature for up to 2 days.
- These pies freeze well – use airtight containers or ziplock bags.
- For a full-size pie option, adjust baking times and temperatures as noted.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
