1 box of Pillsbury chilled pie crust, thawed according to packaging instructions
Egg wash (1 beaten egg with 1 teaspoon of water)
Pastry brush or small food brush (used only for food)
Mini muffin cups (with 12 or 24 cups)
Place the pie dough on a cutting board.
Using a knife, cut 12 rectangles of 1 1/4″ x 6″ (3 cm x 15 cm) into each dough. Roll the dough if necessary.
Cut triangles at the top edge of the pie dough. Vary the size and shape of the triangles to make several styles of crowns.
Brush the edge of a crown with the egg wash.
Form the crown by placing the flat edge of the dough on the work surface, pinch the dough so that the two ends overlap by 1/8″-1/4″ (1 to 2 cm), then press the edges together.
Allow the egg wash to dry.
Turn the mini muffin pans upside down.
Arrange the crowns on the muffin cups, leaving open spaces in the pan for the pie dough to rise. If you have a muffin tin of 12 cups, put 6 crowns. Make sure your egg wash is dry, otherwise the crowns will stick to the muffin pan.
Freeze the crowns for 30 minutes.
Preheat the oven to 450 degrees F (230 degrees C).
Bake the crowns in the oven for 4 to 6 minutes until golden. Watch for crowns, as the points can turn brown quickly.
Allow to completely cool on the muffin pans before removing them.
Remove the crowns from the muffin cups. You may need to use a small thin knife to pass under the crowns and gently press inwards and upwards. The crowns come straight out of the muffin cups.
If you don’t have enough muffin cups for the 24 crowns, let them cool before adding more crowns.
You can store your crowns in an airtight container for up to 5 days.