One package of crust easily made the 18 mini pies as long as you only use the crust as topping for 6 of them (like I did on the apple of course). Be sure to roll the dough out a bit thinner than it comes in the box so the crust isn't too thick on the mini pies and so you can be sure to have enough. I used a round cookie cutter to make the pies nice and round. I re-rolled leftover dough until I used it all up.
Cook time is about 1/2 the amount of time with the mini pies, but keep an eye on them as every oven is different.
Did you know that 1/3 of most pie recipes will fill 6 mini pies?
Apple Mini Pies:
I used the apple recipe from the Pillsbury crust box (Well 1/3 of it of course- no need to be exact, it's delicious no matter what!). You can find the recipe from the box here (I didn't add salt or nutmeg). Press the dough into the muffin tins and make sure it comes over the edge slightly so you can press it together with the top crust. I also cut a small + into the top crust.
Blueberry Crumble Mini Pies:
I used 1/3 of this recipe by Martha Stewart. I also used the accompanying crumble recipe (again I didn't add salt). This pie needed to cook the longest, but I didn't quite do an exact 1/2 the time; it was about 35 mins.
Lemon Meringue Mini Pies
I used the Jell-O lemon mixture and the recipe on that box, which conveniently used 3 eggs, so you can easily 1/3 this recipe too and save 2/3 of the package for later! Line the muffin tin with dough and poke the sides and bottom with a small fork so bubbles don't form. Cook for about 10 mins or until light brown. Remove and let cool. Then fill with lemon mixture. Follow directions on the box for meringue and when you cook be sure to keep an eye as it can easily overcook- it only took about 4 mins.