Pie in a Jar

Making pie in a jar is a fun and easy dessert idea the whole family will love. These personal-sized pies are made in little mason jars that can go straight from your freezer to your oven to your mouth. You can use our whole wheat crust or store-bought crust. You can make your own filling or and canned filling from the store. They are really versatile!  

this …

 

This recipe, the photos, and the post was originally submitted by Jessica Ellingsworth. Thanks for the inspiration and beautiful photography, Jess!

About this Recipe

These tiny tarts, or ‘pies in a jar’ are all the rage in my local bakeshops but can rack up a hefty price tag when entertaining or buying for gifts.

Making them at home is more economical and the creative possibilities are endless. Just use 4 ounce mason jars and jazz them up with a cute label and ribbon and you have a delightful gift!

What Type of Crust Do I Use for Pie in a Jar?

To make mini pies in a jar, you can use crust from the store OR you can make your own healthier version.

If you want to make your own crust, here is what you need to make a whole wheat pastry crust that will serve as a great foundation.

• Whole wheat flour (I used King Arthur)
• Butter (I used Kerrygold)
• Ground flaxseed
• Egg
• Vinegar

Pro Tips for the Best Pie Crust Every Time

• Use very cold butter cut into small cubes.
• Use very cold water–I put ice in my water and stream it in through the top of the food processor. Cold is the name of the game here. If you really want to go the extra mile, chill your pie plate too; not necessary though.
• Whether making pie dough with a food processor OR by hand with a pastry cutter, don’t make the butter pieces too small. (Yes, I m disagreeing with Grandma’s ‘cornmeal texture’ theory.) You want visible chunks of butter to melt and make tiny pockets during baking yielding the flakiest crust you ever put into your mouth!
• Use the smallest amount of water it takes to give the dough a ‘shaggy’ appearance. You want a tender, flaky crust, not a bread dough texture. Be willing to use a little less or more than the recipe calls for to give your dough that shaggy appearance.
• Cold vodka (yes, hard liquor!) can be substituted for water, and many pastry chefs prefer it because it is dryer (less water by volume) than water and the alcohol evaporates during baking. Less water means less toughening of the gluten.
• Make an even disk with floured hands, wrap in plastic, and chill in the fridge for 30 minutes (or longer if making a pie later). This makes the start of rolling the dough much easier with cold dough and a uniform ball.
• Do not knead; the more a pastry crust is handled, the tougher it will be.
• Make sure there is visible browning all over the crust—under baked pastries just aren’t as delicious. 🙂

What Type of Filling Should I Use for a Pie in a Jar?

Here’s the fun part! You can use whatever you have on hand!

Just keep in mind, you’ll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned!

Here’s the basic recipe (for 6-8 jars)

• 4 cups of prepared fruit (pitted, diced, peeled, etc.)
• 4 tablespoons sugar- brown or white (use more or less depending on sweetness of fruit)
• 4 tablespoons flour- (again, more if your fruit is super juicy like cherries, less if it’s pretty dry)
• 2 tablespoons butter
• Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)

Below, I’ve shared one of my favorite options: Apple, fig, & walnuts but don’t feel like you have to use this exact recipe.

Mix all of your filling together.

Roll out pastry dough and measure your pie circles. Be sure and use the wide-mouth mason jars for an easier time filling.

Press dough in and fill.

Measure your crust for the top using the mason seal. Either press the top on with your finger or press it with a fork like I did for a rustic look. Cut a a design on the top for venting during baking.

At this point you can put the lid on for freezing, or if baking right away, brush a little heavy cream on the top (optional) and sprinkle a little sugar over the top.

Bake at 375°F for 20 minutes.

FAQs About Pie in a Jar

How long does it take you from start to finish?

About an hour and 20 minutes.

What kind of mason jars do you need to buy?

The dough size can be customized depending on the size of jar, but individual serving size with a wide top works best. I used the wide mouth jelly jar size–5-6 ounces.

If you freeze them unbaked, how do you bake them later? Is there a need to thaw?

No thawing needed. Take them straight from the freezer, take the lid off and bake on a baking sheet. Just line up on a baking sheet in case of bubbling over and bake at 375 degrees . That’s another beauty of a mason jar.

If you bake them and give them away, how do you suggest reheating them after they have been baked?

I would do a low temp oven or toaster oven to maintain the crispness of the crust.

Is it easy to involve kids in making this one?

Yes, this is especially good for older preschoolers and elementary ages. It is great to involve them in the filling, laying the crust on the top, sealing the edges, packaging it with a bow, and most of all giving away a homemade creation that they helped make!

Here’s to celebrating the “little” things during the Holidays!

Thanks to Jessica Ellingsworth for sharing this post with us!