Easy Pies in a Jar Recipe from Me, Myself and Pie

October 22, 2014

Almost any fruit pie can be a pie in a jar.  The easy assembly and baking method outlined in Me, Myself and Pie will help you streamline this process from start to finish.  Not only are these pies in a jar ready to eat shortly after baking but they can be frozen to be enjoyed at a later date.

Pies in a Jar 

Tie those apron strings and turn any cooking station into a farmhouse kitchen. It’s easy to make your favorite pies in these miniature canning jars. They are as delicious as they are adorable—perfect for parties and picnics! 

For the crust:

One double recipe pastry pie crust
1/2 pint wide-mouth canning jars

For the filling:

One recipe using your favorite fruit filling (if using apple, chop apples into small pieces)
sanding sugar, optional

To prepare:

Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three-fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three-fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if desired. Pies may be frozen with lids on for later use.

For fresh baking:

Place jars on baking sheet and bake at 375°F for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.

To bake from frozen:

 Place frozen jars on baking sheet. Remove lids. Bake at 350°F for 1 hour. Allow jars to cool to the touch before serving. Makes about 12 pie jars, depending on thickness of crust.

Pastry Crust

This flaky and decorative crust is a mainstay of the pie world. Often it seems that as the crust de-velops so do the skills of the baker, so when you finally perfect this recipe, you will have reached a level of true artistry—a Piecasso is born. 

2 cups all-purpose flour
1 tablespoon sugar (for sweet pies only)
1 teaspoon salt
3/4 cup + 2 tablespoons butter-flavored vegetable shortening, chilled
5 tablespoons ice-cold water
1 tablespoon vinegar

To Prepare: Blend flour, sugar, and salt well in a large bowl. Cut the shortening into pea-sized pieces and work into flour mixture until crumbs form. In a separate bowl, mix together cold water and vinegar. Gradually add the water mixture to the flour mixture until combined. Shape the dough into a ball, cover in plastic wrap, and chill for at least 30 minutes.

On a lightly floured surface, roll out the dough to a uniform thickness. Place in a pie plate and trim the edges.

Bake at 400°F for 8–12 minutes, or until golden brown. Let cool. Makes two 9-inch pie crusts.

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