Single Serving Pie in a Jar
These darling pies are prepped in a squatty half pint jar and can be frozen right away to bake later. These make great gifts!
Servings pies
Equipment
- 4 Short half-pint canning jars with lids
- cookie cutters if desired, to vent and decorate pie tops
Ingredients
Pie Crust (store bought will also work)
- 1 ¼ cups all-purpose flour
- ½ teaspoon table salt
- 5 ⅓ tablespoons shortening (⅓ cup plus 1 tablespoon) I prefer butter flavor shortening, see notes for all butter recipe
- ¼ cup ice water
Fruit Filling for 4 Pies
- 2 cups prepared fruit pitted, diced, peeled, etc.
- 2 tablespoons sugar- brown or white use more or less depending on sweetness of fruit
- 2 tablespoons flour again, more if your fruit is super juicy like cherries, less if it’s pretty dry
- 1 tablespoon butter divided between the pies
- additional spices or flavorings as desired cinnamon, nutmeg, vanilla and almond extract, citrus zest etc.
Crumb Topping (for 4-6 pies)
- ¼ cup brown sugar
- ¼ cup flour
- 2 tablespoons oats
- ¼ teaspoon cinnamon
- 3 tablespoons cold butter
Optional Finishing Options (Apply before Freezing or Baking)
- melted butter or egg wash brush over tops
- sanding sugar or granulated sugar sprinkle over butter or egg wash
Instructions
Make Pie Dough (Or Use Store Bought)
- Combine flour and salt in a medium-sized bowl. Add shortening in small cubes. Cut in shortening with pastry cutter or two butter knives until you get pieces that are about pea-sized.
- Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You’re not mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened.
- Gently pat the dough into a ball (it should come together easily but not be sticky) Wrap in plastic wrap and refrigerate at least 30 minutes or until ready to use. When ready to use, handle as little as possible according to recipe directions.
Make a Topper and Line the Jar
- (Skip this step if you're using a crumb topping.) Roll out a small handful of dough. This is just for the tops of your pies, so eyeball about that much. Grab the ring part of your jar and use that as your cookie cutter. Cut out 4 tops and set aside.
- Use the rest of the dough to line the jars. (No, you do not need to grease them) No rolling required! Just take little pieces and press them in. Make sure it’s pressed all the way up to the top of the jar, or pretty close to it.
Fill the Pies
- If making your own filling, combine prepared fruit with sugar, flour, and spices or flavorings you desire. You can add a little more or less sugar and flour depending on how sweet and juicy your fruit is. If your filling seems extra juicy, give it another sprinkle of flour to help thicken things up.
- Divide the filling among 4 jars (about 1/2 cup each).
- Dot each pie with ¼ tablespoon of butter.
Top your Pies - Crust Option
- Make sure your dough “lid” has a vent so steam can escape. You can use a knife to make a couple of slits or a tiny cookie cutter to make it decorative.
- When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Then use your finger, or a fork, to press the 2 pieces of dough together to seal.
- You can also cut strips to make a mini lattice crust.
- ** Optional step here that I HIGHLY recommend: Brush pie tops with butter (or an egg wash_ and sprinkle with sugar at this point. Yumminess highly intensified!
Top Your Pies - Crumb Topping Option
- Combine sugar, flour and cinnamon. Cut in cold butter until the mixture looks crumbly. Add oats and stir to combine.
- Divide among pies.
Freeze
- When your pies are all done and topped, place metal lids back on and seal them tight.
- Then pop these little cuties in the freezer. There they will stay until you find yourself having an insatiable craving for home-baked goodness.
Bake From Frozen
- To prevent thermal shock, place frozen pies on a cookie sheet in a cold oven, then set the oven to 375°F. This will allow the jars to warm slowly (although, if I'm being honest I always put them straight in a hot oven and have never had a jar break).
- Once the oven is at temperature, bake for 50-60 minutes, or until the tops are golden brown and the middles are bubbly.
Bake Fresh
- If baking fresh pies, preheat the oven to 375°F.
- Place pies on a baking sheet and bake for about 45 minutes, or until crust is golden brown and middles are bubbly.
Notes
- These little pies stay ready-to-bake in the freezer for up to 2-3 months.
- After baking, cover and cooled leftovers with their lids and store at room temperature for up to 24 hours or in the fridge for 2-3 days.
- All Butter Pie Crust Recipe: Use the recipe found in this Galette Post for an all-butter crust.
Nutrition
Serving: 1pie with crust top, Calories: 398kcal, Carbohydrates: 50g, Protein: 5g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 2g, Cholesterol: 8mg, Sodium: 316mg, Potassium: 200mg, Fiber: 3g, Sugar: 15g, Vitamin A: 132IU, Vitamin C: 5mg, Calcium: 17mg, Iron: 2mg
Calories: 398kcal
Cost: $6
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!