Pi Day Mini Pies

Crust:

1. Whisk flour, sugar, and salt in large bowl.
2. Add butter in with hands and mix until small clumps form.
3. Add 6 Tbsp. ice water; mix gently with fork until dough holds its shape when small pieces are pressed between fingertips. Add remaining Tbsp. of water, as needed.
4. Divide dough into 2 equal balls.
5. Flatten into disk and wrap in plastic.
6. Refrigerate for at least 30 minutes.
7. Dough can be refrigerated up to 2 days.

To Assemble:

1. Let dough soften slightly before rolling out.
2. Roll out both dough balls on floured surface to 12-inch rounds.
3. Cut three, 5 ½ -inch rounds from each disc for a total of 6.
4. Collect scraps, re-roll out into a 6-inch wide oval, and cut an additional two 5 ½ -inch rounds for a total of 8.
5. Place each round into a mini tin and gently press down to fit the tin, being careful not to tear the dough.
6. Add ⅓ cup of Bonne Maman® Preserves to each mini pie.

To Bake:

1. Preheat oven to 400ºF.
2. Place pies on middle rack of your oven, and bake for 15 minutes, removing your pies when filling begins to bubble and crust begins to brown.
3. Note that baking times vary widely, check your mini pies beginning at 10 minutes.