These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone!
Pie in Jar
This is the type of jar you’ll need.
They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Why oh why did I have to get the other parent’s genes??!) Mine are made by Kerr (Here’s the link to buy them from Amazon). They’re stinking cute as is, don’t you think? Something about a short squatty jar makes me giddy with the thoughts of fun things I could put inside. Ya know, like PIE. (And also cupcakes.)
Step 1: Pie Dough
The first thing you’ll need is dough. You can use any pie dough you like. Here’s a great tutorial on making a basic crust. That particular recipe will make 4 jars. You can also use the all-butter crust from this post. Or if you’re really in a pinch, even a store bought crust will do.
Step 2: Make a topper and line the jar
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. Brilliant, right? Cut out the tops and set aside.
Use the rest of the dough to line the jars. (No, you do not need to grease them) The great part is that there’s 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.
Step 3: Fill ‘er up
You’ll need about 1/2 C filling for each jar. You can use any filling your little pie-craving heart desires, even (gasp) canned! You can also use the same method shown in the galette post to use any fruit you happen to have around.
Here’s the basic recipe (for 4 pies)
2 C prepared fruit (pitted, diced, peeled, etc.)
2 T sugar- brown or white (use more or less depending on sweetness of fruit)
2 T flour- (again, more if your fruit is super juicy like cherries, less if it’s pretty dry)
1 T butter (divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)
Play around with it and come up with something yummy! I made 2 different pies in my pictures: one, a cut-down version of Kate’s Apple Pie and one with fresh cherries and almond extract.
When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T)
Step 4: Top it off
Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative. I am in LOVE with these little Autumn Leaf Pie Crust Cutters that my sister gave to me last fall. Oooh, I just saw this year’s set has an acorn in it! I might have to get that one too–how cute is that little acorn??! My little maple leaf is pretty darn cute, too.
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, as show in the picture below. Then use your finger, or a fork (as seen above), to press the 2 pieces of dough together to seal. And nobody even think about mentioning the state of my fingernails.
Another option is to do a crumb topping. I put a basic crumb topping on my cherry pies and they were sooo yummy.
Crumb Topping (for 4-6 pies)
1/4C brown sugar
1/4 C flour
2 Tbs oats
1/4 tsp cinnamon
3 Tbs cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.
And I couldn’t help but try a mini lattice on one. Eeek! Dying of cuteness overload. (Click here for a how-to on a lattice pattern)
** Optional step here that I HIGHLY reccomend: Brush pie tops with butter and sprinkle with sugar at this point. Yumminess highly instensified!
Step 5: Freeze ’em!
Ready for this? 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. You’ll be reaching for the crumbs at the bottom of the keebler box when suddenly your eyes will light up because you remember you have THESE sitting in your freezer.
Or when you have unexpected guests in need of impressing, or a friend needing to be cheered up, or it’s Thursday…I can think of a million reasons why one should have a constant supply of fresh pie in the freezer.
Step 6: Bake ’em
Now first let me say that one of the biggest concerns from everyone is about the jars breaking in the oven. All I can say it that I’ve baked hundreds of these and never once has a jar broken. These are canning jars- they are designed to be boiled, pressure cooked, etc. So it’s different than putting any ol’ piece of glass in the oven. They bake just fine!But if you’re freaking out then my advice would be this: remove lids from jars and place jars on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375. That will give the jars a chance to warm up slowly as the oven preheats. If you’re really worried you can always let them sit at room temp for a bit first before putting them in a cold oven. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you’re baking them fresh and not frozen they take about 45 minutes.
Depending on your filling you can pop them right out of the jar and onto a plate like so:
Or just eat them right out of the jar. There’s something way more fun about eating it right out of the jar…
And if you have oozing cherry filling, that might be the only option!
Change out your cookie cutters on top for cute holiday versions
Lolly is the brain behind Lollychops. Some of you may remember last year when she designed these cute cute Christmas tags for us to put on our goodies. So of course, I instantly thought of her when I realized that I could not sleep at night knowing these mini-pies could be better dressed. They needed just a touch of Lolly. And she delivered like always with these adorable tags!
All of the directions are right on the tag and you can write a little To/From on it. Plus in true Lolly fashion there’s like, a million different versions to go with any flavor you could possibly imagine.
These little pies are perrrrrrfect for giving. So once you have these cuties made up, download Lolly’s tag set, and get your cute on. People will think you are amazing because not only did you come up with the brilliant idea to make a mini pie in a jar, you also made an adorable personalized tag. Talk about moving up a notch on the popularity ladder.
–> CLICK HERE <– to head over to the Lollychops blog and get all of the instructions and details on downloading and using the tag sets. And here is a direct link to the tags.
All of the rest of you- get baking and have a great week!
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Questions & Reviews
HI, Let me just start by saying, I absolutely love your site! You write like you are talking directly to the reader! LOVE IT!
Have a question… although I know this post is 3 years old now.. it seems timeless…was just wondering… have you tried these “pies in a jar” for a savory pie? Like say, chicken or lobster? Just curious how it would turn out?
Thanks for doing what you do! Love your site!
OMG! Brilliant, beautiful, wonderful, adorable, cute, compelling, mouth watering, pure joy! Absolutely NEED to make these, thank you so much for sharing, someone up there is watching out for me because I woke up thinking about how hard done by I am, just two of us left, all the kids moved out and I can’t make a full size dessert because we never eat it all, makes four, freezes…yup, this one is heaven sent!!
Could these pies be baked and kept in sealed jars for a week or would the crust become very soggy?
Can you do this with something like rhubarb custard and freeze it?
I am LoViNg these little “cutie pies” hahaha!! I want to use these as my wedding favors but I have a few questions or concerns. After baking them, if I put the lids on them while still hot, will they seal? How long will the baked pies keep before going bad? Will I be able to bake them the week before and they still be good for my guest to eat? Please help!!
I love these! What a lovely idea – thank you. 🙂
I love these! What a lovely idea – thank you. 🙂
This is a fabulous gift idea for all the people on my list, whenever: me, kiddos, neighbors, coworkers, me, me, me…did I say me?
A Great idea!! Perfect for a simple but wonderful wedding idea! For the lattice…just make a large square of it on parchment paper first. Then using an empty jar as a cutter cut out circles of the lattice and gently place them on top pinching where needed.
I am making these as a fundraiser to take to work. I made apple ones and I just baked one to see how it would work. It tasted fantastic but the apple pie filling was spilling over the top of the jar which made a mess and ruined the cute cut out top!! (I baked without the lid on) do you know what I’m doing wrong? THANKS!
saw these in family circle magazine and will be making them for a bridal shower i am having for my future daughter in law can;t wait my jars arrived yesterday
Has anyone tried Pecan Pie in the jars?
Do you bake these with the top on or off?
Bake with them off.
Absolutely adorable. I will certainly give them a try!!! I love to bake. Thanks for the great directions.
I’m giving these out for Christmas, but only one for each person. Do the baking instructions change if you’re only baking one? Thanks!
After I cook them do you think it would be ok for me to freeze them I cooked too many too soon and thought maybe I could just freeze them until I need them and then reheat them.
I’d like to send one of these over seas to my Beau in the military. Would they keep okay if I sealed the lid after baking?
Unless I missed it, what does “T” mean? Table or teaspoon???
Tablespoon. 🙂
What a great idea… I’ll make these and put them in the freezer…when the kids come home for the holidays…they can select their favorite pie and pop it in the oven!
The 4 ounce wide mouth jars are available at Walmart. They have two types, both wide mouth. One comes in a set of four ($3.99) and are very cute, obviously made for this type of project. The other comes by by the dozen and cost less per jar and are the ones pictured on this blog. Love this!
I have a question, actually. Would you recommend gifting these adorable pies pre baking (frozen) or post baking?
You could you tell me the exact amounts of the “seasoning” going into the filling? I’m not the best judge of how much to use!! Thanks!
Great pie’s am goingto make Graham Cracker pie’s and Lemon pie with
Meringue Topping’s.
My husband is deploying to Afghanistan and will be missing the holidays, is there a way to send them to him without them going bad? Do they need to be refrigerated?
What a great idea!!! I am going to make these mini pies for my family and friends. I usually give cookies, but I am due for a change. Thank you for such a creative and fun way to package love!
<3 this idea! I'm hosting Thanksgiving for the first time this year & I think these will really make an impression (and I love that I can make them way in advance!!)
I also adore the labels – perfect for Thanksgiving!!
I want to print the recipe, but I don't see a "printer friendly" button. Is there a way to avoid the ads along the side (it's 26 pages with them!)?
Thank you all for sharing your amazing talents!!
I have a question, I’m going to a holiday reunion and I thought this would be a cute idea with some Christmas toppers, now I have to drive about 5 hours leaving in the morning. And the reunion party isn’t until the next day in the evening. If I bake these early in the morning before I leave do you think they would be fine the next day.? I won’t have a fridge to put them in.
These look like fun! Where do I find the other recipes for the pies in a jar that were in the picture in the magazine? I would like to try them too. It looked like pumpkin possibly and maybe banana creme.
I think these are super cute and fun. I was wondering how long they last once they are baked? My intent is to make, bake and ship to soldiers in Afghanistan. It takes about 1-2 weeks to get there. Would the pies still be good?
Regarding extending shelf life:
Could you cook the pies and then do the regular canning process of putting the cans in boiling water in a canning pot? How would that impact the consistency of the pie?