Refrigerate dough for 1 hour
- 2 cups all-purpose flour*, plus more for kneading
- 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, chilled and cut into 1/2-inch pieces
- 2 tablespoons vegetable shortening
- 6-8 tablespoons ice water
- 1 egg, beaten
- 1/2 cup packed Imperial Sugar Light Brown Sugar
- 3 tablespoons cornstarch
- 5 medium mangos, diced
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- To prepare dough, place flour, sugar, baking powder and salt in a food processor and pulse to combine.
- Add butter and shortening and pulse until mixture resembles coarse meal.
- Drizzle in 6 tablespoons ice water and pulse until dough starts coming together; add more water if needed.
- Dust a cutting board with flour and lightly knead dough to bring together, wrap in plastic wrap and refrigerate for 1 hour.
- For pie filling, combine brown sugar, cornstarch and diced mango in a bowl; toss to coat.
- To assemble mini pies: Pre heat oven to 350°F and lightly spray a cupcake pan with nonstick cooking spray.
- On a lightly dusted cutting board, roll out dough. Using a cookie cutter or large measuring cup, cut out circles for bottom mini pie crust. Place pie crust in cupcake tin, pressing down along the bottom and sides remove any air bubbles.
- Fill each with mango pie filling.
- To make lattice top, use a pizza cutter to cut out thin strips from remaining dough. Place on top of each pie, gently pinching strips to the side of pie crusts.
- Brush top with beaten egg and sprinkle each pie with granulated sugar.
- Bake 15 minutes or until tops of pies are golden brown. Remove from oven and allow to cool 10 minutes. Remove from pan and cool completely.
IMPERIAL SUGAR INSIGHT
Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.