Tiny Pies in a Jar
December 28, 2009 § 2 Comments
Tiny pies in a jar
I needed something to make for christmas presents this year, and came across these tiny little pies in a jar over at
“Not Martha.” What a fantabulous idea!
Not Martha says you should use jars with straight sides so the finished pie will slide out onto a plate, but I couldn’t find any. I guess canning jars aren’t a real big seller in December. Who would of thunk?
That’s ok, I figure if you’re too hoity toity to eat this out of the jar, then you obviously aren’t getting one of these anyways.
Note: Make sure you are using canning jars. Anything else is not going to be heat tolerant, and you’re going to be sadly disappointed when they burst all over your oven. eek.
What you’re going to need:
8 oz. canning jars, with lids and rings
pie crust for two 8-10″ pies ( a two crust recipe filled 5 jars for me)
pie filling of your choice (i used apple, cherry and blueberry today)
Let’s start with making pie dough, shall we?
2-1/2 cups flour
2 sticks butter, cut into cubes (put it back into the fridge to get it cold before using)
1 tsp. salt
1/2 tsp. sugar
1/4 to 1/2 cups ice water
Put all ingredients into a food processor, except the water.
Process 10 seconds, so the dough looks like rough cornmeal.
Add water to the side of the food processor a little at a time, pulsing as you add it. When the dough holds together when you squish it, but it’s still crumbly, it’s perfect.
Put dough on plastic wrap, forming 2 flat rounds. Chill 30 minutes, then roll out on a lightly floured surface. If it’s cracking all over the place, let it sit a couple minutes to warm up a tad.
Time to make the tiny pies!
Wash, and dry your jars, rings and lids.
After you have rolled out your pie crust, squish it on the bottom and up the sides of your jar. Leave enough pie dough so it comes up over the edge of your jar, so when you put on the top crust, you have something to crimp. This is not as easy as I thought it would be. Perservere dear readers! Seriously, these are too cute, to give up now.
Add your pie filling to each jar, leaving it about 3/4 of an inch below the rim.
Put the top crust over the filling, and crimp the edges. Poke the top a few times with a fork, or use an itsy bitsy cookie cutter. If you like a little sweeter crust, brush the top with some milk, and sprinkle with sugar.
Put on your lid, screw it down with a ring, and pop into the freezer until ready to use.
(Ooo! We went from blueberry to apple..it’s magic!)
Time to cook!
Bring your jar out of the freezer, remove the ring and lid; let it sit on the counter while you preheat your oven to 375 degrees farenheit.
Put a little foil “collar” around the edges of your tiny pie to keep it from browning too fast.
Set the jar onto a cookie sheet to catch any drips, and pop into the oven for 20 minutes. Take the foil collar off, and cook for about another 20 to 25 minutes, or until the crust is golden brown.
Remove from the oven carefully. They are going to be slippery little creatures, and you don’t want to drop your molten creation.
Let cool a few minutes, and dig in.
Note: I cooked my tiny pie without it being frozen first. (who could wait that long?) So I don’t know if frozen ones will take longer to cook than this one did. Let me know?
My hubby was all excited when this came out of the oven because it poofed up so much on the top, and made a little hollow inside. “perfect for a scoop of ice cream!” Why yes it is! Fantastic idea 🙂