These are stupid easy and could probably be improved (lost my pictures in the Great Migration), but here’s what I’ve got.
Go get some pre-fab pie crusts. These are Pillsbury, but Food Lion has cheapo ones too. These will be in the refrigerated case at the grocery store.
Leave these out on the kitchen counter until they get to room temperature. They are much easier to roll out and manipulate when they are not cold.
Also get yourself a can of pie filling. These are typically on the baking aisle, or wherever they keep cake mixes. Also get some powdered sugar (also on the baking aisle).
Sprinkle flour on your kitchen counter and unroll a pie crust. Once it’s flat, sprinkle more flour on it. You want to be able to roll it and without the flour, it will stick. Roll out the pie crust so it’s fairly thin. If you don’t have a rolling pin, you can use a soda can, peanut butter jar, whatever. This is not an exact science, lol. You want to be able to fit roughly 7 circles onto the crust. The circles are 4″ in diameter and I used a coffee mug to do it.
Peel out the stuff from in between each circle. Put a spoonful of pie filling onto one half of each circle. Resist the urge to put a crapload of pie filling on there. It will be impossible to seal – trust me, I tried, ha ha!
Have a small bowl of water nearby. Use your finger to lightly dampen the edges. This will be like glue. Fold over to seal the fruit in the crust, push the two edges together hard with your fingertips, and then grab a fork. Dip the fork into some flour so IT doesn’t stick, and use it to crimp the edges.
I used parchment paper (you can find this in the grocery store aisle where they have ziploc bags and tin foil). You can bake on parchment paper and it doesn’t catch on fire in the oven, plus your goodies won’t stick to the pan and clean-up is easy! You can bake these without parchment paper, but be sure to keep a close eye on the pies so the side touching the pan doesn’t burn. You may want to flip them mid-way through the baking process.
Put your little pies on a cookie sheet and bake at 350* until they are done. “Done” to me means a nice light brown.
Sprinkle the baked pies with powdered sugar and eat!
You can *try* to mash together all the scraps you pulled out from in between the circles, re-roll them and make more pies, but pie crust is very finicky and doesn’t like to be rolled out twice.