piekin

Piekin is a culinary term for a small, single-serving pie. Typically 2 to 3 inches in diameter, a piekin uses a crust on bottom and top or a bottom crust with a decorative top, and is baked in individual molds or muffin cups. Piekins are designed to be eaten in one serving and can be sweet or savory, with fillings ranging from fruit compote and custard to cheese, vegetables, or meat.

Etymology and usage: The name combines "pie" with the diminutive suffix "-kin," signaling a reduced version of a pie. The term appears in contemporary cookbooks, blogs, and pastry menus as an informal designation; it is not a rigorously standardized category and is often used interchangeably with tartlets, hand pies, or mini pies in different regions.

Preparation and variations: Doughs commonly include shortcrust or puff pastry. For certain fillings, the crust is prebaked (blind baked) to ensure a crisp shell. Sweet piekins may be glazed or dusted with sugar, while savory versions are often brushed with egg wash for a glossy finish. Popular fillings include apples and berries, custard, chocolate, mushrooms, spinach, cheese, or ham.

Related terms include tartlet, hand pie, and mini pie, which describe similar concepts in pastry and reflect regional variation in naming.