Pie(s) In A Jar
"It's all the rage, and rightfully so because Pie in a Jar is so darn adorable! Not only is it adorable, but it is fully customizable, perfect for gift giving, and perfectly transportable. You can customize these to the season even. For fall pear cranberry pie, pumpkin pie, and apple are all great seasonal options. Now that we have the month of December before us, you can carry those over, or, add a beautiful cherry or indulgent chocolate, or pecan".
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- jelly jars, 4-8 oz
- 9" pie crust shell = 4 pies unless you make..
- 9" pie crust for top and bottom = 2 jars
- 1 can(s)
- pie filling, any flavor, 1/2 cup for each jar
- cookie cutter for decorative dough leaf, optional
The jars that you would be looking for are jelly jars, more specifically, a 4-8 oz jelly jar. Any jar that is intended for canning use will be oven safe because they are made to withstand heat. A lid is not imperative, however, it can be useful, especially if you intend to transport the pie, or if it needs to wait for some time in the refridgerator. I adore the wide mouth pint size for these.
You will also need pie crust. If you choose to use premade pie crusts, a 9 inch pie crust will do approximately four jars, unless you are using a recipe that calls for both a top and bottom crust, and then one 9 inch pie crust will do two jars.
Of course you can use your own recipe for pie crust, these are just approximations for us corner cutters.
You will need your intended filling, whether it be a fruit, cream, or whatever you choose.
Using about a fourth of the pie crust, squish it into the bottom and up the sides of the jar, using your fingers. If the dough tears, do not worry, just use your little fingers to cram it all around and seal up any tears by pinching and squishing. Do not go all the way up to the lip. If you go all the way up over the lip the crust will break when you are attempting to put a lid on the jar. If your jar requires a top crust, use the jar ring as you would a cookie cutter to get the right size topper, seal the edge by crimping.
Next, add your filling. Then top with your second crust as needed. You can get all fancy at this point and do a decorative dough leaf if you want. Each jar will require about a half cup of filling.
Now bake according to your filling directions. I find it more successful to set the jars on a cookie sheet before it goes in the oven to avoid certain disaster.
If you are doing a pie that does not require cooking, such as a pudding pie, cook according to crust directions and then fill with prepared filling.
Now, resist the urge to eat these straight out of the oven, you could burn yourself! Give it a few minutes at least.
You can prepare these ahead of time and let them freeze, then thaw before baking. This could be helpful if you are preparing them as a gift to your *cough* self. When the pies are ready,
I suggest you wait to lid them until they are relatively cool to avoid moisture being trapped under the lid, giving you soggy crust.
You can add whipped cream after cooling as well, but only do this right before serving, as it could also make your crust soggy.
Also, I would recommend letting the jar defrost and thaw before putting it into a hot oven, jars are made to withstand high heat, however, I don't know how a frozen jar will do when popped into a hot oven.