Pie In A Jar
Pie in a jar is just that — it’s a small single serving of fruit pie made and baked in a tiny mason jar. These pies are frugal to make, awesome to gift, tasty to serve, and fun to sell at bake sales
Anytartytarts, I’ve even given a few jarred pies to friends in need of a little cheer after a bad day. We’ve all had those days, and sharing a belly laugh over a tiny pie in a jar is far cheaper than visiting a shrink.
Not only are pies in a jar fun to make, but they are a flexible food to serve too. Bake up a fresh batch today or freeze a bunch for later when unexpected company arrives. These little marvels don’t take up your freezer space like traditional baking since they stack up nicely.
So to get you in the mood for some summer sweet and frugal pie, let’s get some mason jars, turn on the oven, and get baking. If you’ve got some kiddlets looking for a fun project, get them into the frugal fun too by teaching them to bake. Watching little ones eat tiny pies is kinda cute too.
Step One: Get the right ‘wide mouth jars’
Making pie in a jar is simple with the right canning jars. If you don’t want to have pie on your face, then skip the super cutie narrow-necked jelly jars and get the still super cute 1/2 pint wide mouth canning jars. You’ll thank me when it’s time to line the jar with dough and when it’s time to plate your pie. Besides, the wide mouth jars make it easier to label for a gift, or eat out of with a fork.
The 1/2 pint wide mouth jars yield a pie around 2.5 inches wide and 2 inches tall.
Don’t forget to wash or sterilize your jars before making pie.
Sterilizing is important if you plan to freeze your jarred pies for baking at a later date.
Step Two: Press in your pie dough
I will not lie to you. Filling these little mason jars with pie dough is not easy. When I had the patience I rolled out a little doily-shaped crust, fit it into the bottom of the jar, and then pressed it in to form the perfect (cough) crust. I also found that taking dough pieces and pressing them into the jar worked well too.
- Greasing the jar with butter before lining it with dough helps to remove the pie (in one piece) after baking.
- Leave 1/2 inch of pie crust above the edge of the mason jar. This extra dough lets you roll and crimp the bottom of the pie crust to the pie top.
Now don’t give me the stink eye over my next admission — I used store bought dough for my pie in a jar. Making pastry is not my talent. If pastry is your passion then check out the Smitten Kitchen’s Pie Crust 101 tutorial and recipe. For everyone else, just buy three or four pie crusts from the refrigerator section at your grocery store. You’ll need around three pie crusts to fill six mason jars, but chances are you’ll make a mistake or two, or three. If you prefer thinner crust, then just roll out your dough and use two pie crusts. Easy.
As an alternative to pastry or for those on a gluten-free diet, swap out the dough and try my Homemade Granola Recipe as a pie crust. It’s tasty.
Step Three: Add some pie filling
Are you hankering for some apple pie or do you crave a nice sweet cherry pie? The choice is yours. I have a simple pie filling recipe (below), but I must be honest with you again — I used canned cherry pie filling for the pies in this post. Don’t hate me because I felt lazy today. Love me ’cause I’m honest. Smile.
Simple Pie Filling Recipe:
- 4 1/2 cups cherries, berries, or diced fruit
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, divide between the pies
- spices: nutmeg, cinnamon, vanilla, or to taste
Or better yet, hop on over to my Fresh Strawberry Rhubarb Crisp with Apples and try that filling since I’m stuck in a can today. It’s tasty and healthy.
- Only fill the jars to the 3/4 mark. Filling to the brim will make it tricky to top and crimp your pie. Also, the pie might bubble and boil over if over-filled. It happens.
- Add a little flour to the mixture if your fruit is super juicy.
- Top your filling with a little pat of butter. Yum.
Now on to the fun part.
Step Four: Create a pretty pie top
I hope you kept your mason jar lids handy because the inner ring makes the perfect pie top cutter. Just use a knife to trace the inner ring circle and voila — instant pie top.
Now personalize your pie top by using a small cookie cutter to create a little vent. Once you’ve placed the pie top into the pie jar (it’s tricky I know), go ahead and carefully crimp the pie crust bottom over the top. Put the lids and rings on each jar until you’re ready to bake.
Step Five: Freeze your pies (optional)
If you have cold feet or you’re not ready to bake your pies today, then go ahead and freeze them until needed. I keep a few jarred pies in deep freeze in case I need a quick gift, or for when company comes over. Ok, Ok, sometimes I just like a little tiny tart treat too.
An unforeseen bonus to making pie in a jar is the mason jars protect the pies in the freezer. No more dented pies! Also, the jars make it super simple to stack many pies without ruining the tender crusts — so you can optimize your freezer space and save the room for stocking up on grocery sale items.
One little trick for dealing with slippery mason jars is to wrap each pie jar with a little tin foil to get a better grip. I dropped one the other day and made a little mess. My dog was happy though.
Step Six: Get Baked
It’s time to get bubbly, tarty, flaky, and tasty. Start by removing the lids and rings from each jar. If you own a Silpat Nonstick Silicon Baking Mat, then place each jarred pie on your Silpat (on a cookie sheet) to prevent slipping. Sliding hot jars filled with boiling pie are not safe. Just a safety warning. I’m a safety girl.
- To bake from refrigerated: Preheat oven to 375-400 degrees and bake for about 45 minutes or until the crust is golden and the filling is bubbly. The bonus with glass jars is you can easily see if the crust is getting too brown.
- To bake from frozen: Follow the same instructions from above but preheat oven to 350-375 degrees and bake for around 60-70 minutes.
Oh, and don’t worry about baking in jars. Canning jars are very resilient when it comes to heat — they are meant to be boiled — so baking pies straight from the freezer is fine.
Step Seven: Serve or Decorate
Removing the pie from it’s jar can be a tricky situation. I’ve had some good luck by sliding a knife around the inside of the jar and using gravity to remove the treat inside. Eating the pie while it’s still inside the jar is easier, and lots of fun at picnics and when company drops by. For some reason my guests have loved being treated to a single serving pie. It’s a novelty. It’s fun.
If you’re gifting the pie, decorate the lids with pretty paper, jar labels, or add a little bit of ribbon for style. A decorated pie in a jar goes over very well at bake sales and fund raisers — so putting in a little creative decorative effort can make you some money too.