Put the Crisco Shortening into the flour and work together with your fingers. Pinching and squeezing it until the shortening breaks down and forms a wet like sandy crumb with the flour. This evenly disperses the shortening.
Add in the ice water (not the ice but you want the water to be ice cold) and work it into the dough with your hands. It will get a little messy but that is okay.
Form a circle with the dough and wrap in plastic wrap for at least an hour in the refrigerator.
When ready, lightly flour a work surface and roll the dough out. The thicker the dough the longer it will need to bake, so about a ½ in thick or thinner.
Form into smaller circles with a cookie cutter and place in mini pie dishes. Place the tray in the fridge while you make the maple pumpkin filling.
Once ready to bake, crack an egg and approximately 2 – 3 teaspoons of milk or whipping cream and brush on top of the pie crust. Because these are mini you do not need to bake the crust first before the filling.
Preheat the oven to 375 degrees F.
MAPLE PUMPKIN FILLING
In a medium bowl whisk together the pumpkin, maple syrup, egg, sour cream, and
vanilla until smooth and homogenous.
Once smooth, whisk in the cornstarch, pumpkin pie spice, cinnamon, and salt.
Remove the pie shells from the refrigerator and place on the lined baking sheet. Brush the edges of each crust with the egg wash.
Fill each pie shell with the pumpkin pie batter about ¾ of the way full. They will puff up but not overflow.
Bake for 25-35 minutes depending on the size of the dish you are using. Let cool for about 15 mins before removing them from the baking dishes.
Add whipped cream and some powdered sugar or cinnamon and enjoy!
