This recipe for Dulce de Leche Petite Pie is a cross between a mini hand pie and a cookie. These little pies have buttery flaky crust and are oozing with sticky Dulce de Leche goodness. With these little guys, you can have your pie and eat your cookie too!
This Dulce de Leche Petite Pie recipe came about because I had a whole pot of left over Dulce de Leche. Of course, it would have been perfectly fine to drizzle it over ice cream every night for the rest of my life. But what fun would that be? Plus everything tastes better as pies anyways, especially in these fun little cookie like pies.
Butter pie crust is my go-to pie crust for everything that calls for pie dough. In fact, I think we should all have a few portions of pie dough stashed away in the freezer for fun baking. If you like these Dulce de Leche petite pies, I think you might like these Cookie Butter Pie Pops as well, filled with creamy cookie butter. Or if you’re just in the mood for buttery flakiness, try these Pie Crust Cookies, covered in cinnamon sugar. 🙂
Recipe Tips and Tricks
- I used homemade Dulce de Leche for this recipe. I have never used a store-bought version before but I think it should work fine for this recipe.
- When filling the pies, it is best to use cold Dulce de Leche so that it is easier to pile it in the middle of the small piece of pie dough.
- Don’t be too generous with the filling. I’ve tested this recipe with different amount of filling and 1/4 teaspoon is the magic number. More than this and the pies will burst open!
Dulce de Leche Petite Pie Recipe
- 1 1/4 cup all-purpose flour
- 2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 oz. unsalted butter (1 stick) - cold
- 3 tablespoon cold water
- 1 egg
- 1 tablespoon of cream (or milk)
- 1 tablespoon of Turbinado sugar
- 1 cup dulce de leche (homemade or store-bought)
- Store the Dulce de Leche in the refrigerator before you start this recipe.
- To prepare the crust, put flour, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
- Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Prepare egg wash by beating one egg with 1 tablespoon of cream (or milk).
- Take pie dough out of the fridge and roll to 1/8” thick.
- Use a 2” round cookie cutter and cut into 32 pieces.
- Fill one piece with 1/4 teaspoon of dulce de leche, brush egg wash around the perimeter of the pie dough, top with another piece and seal with a fork.
- Place the pies on a parchment paper lined baking sheet and keep in the fridge or freezer (if you have space) while you continue to work with the rest of the pie dough.
- Preheat the oven to 375°F.
- When ready to bake, take the baking sheet out of the fridge or freezer, poke three holes on top of each pie with the tip of a knife to create steam holes.
- Brush egg wash all over the crust and sprinkle liberally with turbinado sugar.
- Bake for 18 minutes until the crust is golden brown.
- Remove from oven and place the baking sheet on a wire rack to cool.
- Fill the remaining Dulce de Leche in a small ziplock bag, let it comes to room temperature. Cut off one corner of the bag to make a small hole. Drizzle Dulce de Leche over cooled pies.