Pie in a jar is a great way to make mini, one serving pies. Bake these right away or stick them in the freezer to bake at a later date. That way you'll always have as a nice treat for yourself or for unexpected guests. Bake up a bunch of them and bring them to a potluck or serve them at your next party.
1/2 pint mason jars
Begin by making pie dough (or use store bought pie dough). Here are some pie dough recipes:
Clean and dry your canning jars. I used the 1/2 pint wide mouth jars. These are the best for freezing and for putting in the oven. No need to worry about the jars breaking as long as you leave some expansion room. The wide mouth jars are made to go in the freezer.
I think these are super cute served right from the jar, so there is no need to grease the jar first. If you think you want to remove the pies from the jar, then you should grease them with butter before putting the dough in them.
Take little pieces of pie dough and press them into the jar. Continue to do this until the entire jar is surrounded with pie dough. You dont even have to roll out your dough to do this, just pull off a little pieces and press them down. Although, I prefer to roll out my dough and then pull of pieces from that to fill the jar. I felt like I was able to get a more consistent thickness with this.
Pour your pie filling into each jar. Be sure to only fill it about 3/4 full, to leave room for expansion when freezing and also so it wont overflow when baking.
Top your pie. I did a few different tops.
One I rolled out and cut a heart out, as the vent and placed the cut out heart on top slightly off set from where it was cut out.
I also tried doing a mini lattice, which ended up being my favorite.
Last, I tried a crumble topping for when I ran out of dough.
On any dough topped pies, crimp the edges using a fork, to join together the top and bottom of the crust.
One dough made 6 Jars, 4 if them with tops and 2 with crumble topping. I think that if I had done lattice on all of them I could have topped all six that way.
Put the lid on the pie and freeze.
Bake at 375 for about 50 minutes until the crust is golden brown and the filling is bubbly. If you are baking these immediately, rather than freezing them, they will bake in about 40 minutes.
Keep an eye on your crust, you may need to but tin foil over the edges if you find it is browning too fast.
I am not sure how to do a "whole" pie but I make pie-filling in a jar. I just canned blueberry pie filling in a jar. The website for blueberry, apple, strawberry, cherry and peach is pickyourown.org/allaboutcanning.htm.
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