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Preheat oven to 350 degrees F.
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In stand mixer with paddle attachment, add all ingredients except water and mix on low.
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Start by adding 2 tablespoons broth or water, then continue adding liquid, one tablespoon at a time, until soft dough is formed.
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Place dough between two pieces of wax paper and roll flat.
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Using a glass or something round that is similar in size to the muffin cavity, cut 4 circles.
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Press circles on bottom and side of the muffin cavities, working with fingers until evenly covered.
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Cut shapes out of remaining dough to be used as top crust.
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Bake crusts 18-20 minutes or until dry looking. Remove from oven but continue to bake 8-10 minutes or until very dry looking.
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Gently remove crusts onto rack and allow to cool completely.
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Remove shapes from oven and place on rack to cool completely.