- Special equipment:
- 8 (1/2-pint) oven-safe glass jars
- Your favorite 2 (9-inch) pie crust recipe
- 4 cups preferred pie filling, (1/2-cup filling per pie)
- 4 tablespoons cold unsalted butter, cubed
- Melted butter, topping
- Sugar, for topping
- Pie-in-a-Jar Variations, recipes follow
Make the preferred pie crust recipe. Cook's Note: Store-bought pie dough will also work in a pinch.
Roll out the dough on a floured surface. Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies. Line each 1/2-pint glass, oven-safe jar with the remaining dough. Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
Cook's Note: Typically, a recipe for pie filling for 1 (9-inch) pie, will make 8 pies-in-a-jar. Place a small pat of butter, about 1/2 tablespoon, on top of each pie.
Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top. Make sure you vent the top of the crust by creating a slit so that steam can escape. Using your fingers, or a fork, press the 2 pieces of dough together.
Brush each pie crust with melted butter and sprinkle with sugar. Seal each jar with metal lid and place in the freezer for up to 3 weeks.
If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly. If baking pies that have been frozen, bring them to room temperature before placing in the oven
Cobbler: Transfer any cobbler recipe to the jar method.
Recipe courtesy of Kelsey Nixon