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
I still haven't tried pumpkin! But I really need to. Not sure how it would turn out.
I made blueberry pies this summer using this idea, and would now like to make some using pumpkin. Would it work to freeze them before baking? Pumpkin pie filling is quite different than a fruit filling, so I wasn't sure how that would turn out!
I am Liz'(from the comment/quex above) mom, mother of the bride now! And yes I made 250 of these with the apple crunch type filling, in lieu of the wedding cake for her outdoor at the farm wedding! The tops were burlap & lace tied with raffia & we stacked them in tiers like wedding cake. We subbed gluten free flour & oats for some. They were a big hit. I made the 3 weeks before the Big Day, froze them in the boxes, & we baked them in 2 houses 3 days before, refrigerated them and tiered them the morning of the wedding! Wonderful joyful event!!!
These look sooooo cute! I want the jars, the cookie cutter and the tags. Thanks for sharing. I have a fear of pie, but these look super easy and would be great gifts.
My husband and I are going to a couples retreat and packing food to make it more affordable – what a perfect, romantic, packable dessert! Mine are in the oven right now!!!
Hey Eunice! ribbons and tags are usually fine in the fridge short term (like overnight or a few days) but otherwise it works best to pretty them up just before you give them. Enjoy!
Love this idea! LOVE! Am making them tonight for a baby shower and have one question…how about the labels and ribbons? Do you think they would be ok in the freezer, or would you wait until you are about to give them and then label them?
Thanks for the wonderful idea!
I had leftover chicken, mixed veggies and gravy one night andt hought what the heck. It was a hit…my family cant wait for leftover beefstew.
This is way too cute! Although I know they don't suggest mailing glass containers and such, would you say that you just could ship these overnight? Maybe with tons of bubble wrap and a "FRAGILE" label? It's difficult already to mail a regular pie. This idea seems like a great way to share goodies with loved ones who just don't live close enough.
PLEASE don't seal these and store at room temperature. They're OK to freeze, but even though fruit is high-acid, the pastry is low-acid and in an oxygen-free (or low) environment like a sealed jar, botulism can grow! Same thing for bread.
Also, the USPS does not recommend sending breakable containers or perishable food (you've got both here!) overseas due to rough handling and tropical temperatures.
What a brilliant idea & SO freaking adorable. I love this site!!!
absolutely awesome! i ran across a link these yummy pies sometime earlier this year, and im now looking forward to having them as a dessert option at my rustic farm wedding. THANK YOU so much for sharing this idea:)
I am thawing out the store bought dough as I type this and I'm going to make chocolate pudding and coconut cream pies tonight. Wish me luck! 🙂
Cheryl,
I've never tried it so I don't know. It would just depend on if you have a cream filling that freezes well. If you try it out let us know!
Hi. Love your blog! Do you think I could make these with a cream filling instead of fruit?
Thanks,
Cheryl
I accidently bought 4 oz (jelly) jars instead of half-pint jars (8 oz.). In reading through your response to the comments it sounds like these will work but will just be smaller portions. Which means my husband will probably eat two of them. Or four.
On a side note there were coupons for 1.50 off a case of Ball or Kerr jars about three weeks ago in the paper. fyi. 🙂
I'd love to do these instead of cake at my wedding in October. I'm hoping to bake 250 en masse ahead, freeze, and then cook a day or so before the big day. To cheat a bit, does it work to do as just a cobbler and lose the crust? Can you still freeze it that way? Thanks, Sara!
Brilliant! I'm one of those people who would be worried about the glass breaking, but I guess if I had the proper bakeware it would be okay. I love how they look, especially with the little cutouts.
For those who are wanting to SEAL the jars, prep your lids the same way you would if you were canning – in hot water. (It softens the seal on the lids) Then screw the lids on after removing from the oven. This will make an airtight seal; HOWEVER, this does not mean it's "canned" as there aren't any preservatives (natural or chemical) to help it "keep" longer; It will just make for a fresher taste when you open it back up to enjoy.
BTW, I LOVE, LOVE, LOVE this site! So many great ideas!
sounds wonderful! Cant wait to try it!
thanks
debbie
http://www.dvinedesigns.etsy.com
perfect!!! thank you so much!!!!!
Isabella- tons of people have been asking about sending these overseas and I know a lot of people have. I've heard that people put the lids on while the pies are hot to "seal" them. I can't guarantee the freshness or food safety aspect of this but I know it's been popular. As long as the glass jars are packaged well they should be okay to travel.
I love the idea! but i have a question! can you ship this cute pies!!! My boyfriend is in Iraq and I want to send him something like this!!!
Those are great! And it's a great way to keep a "serving" to an actual serving. Thanks for sharing … I've posted a link.
Like everyone else has said, these are adorable!! I needed a housewarming gift for a recently divorced friend and these will be perfect. Thanks for the idea!
Those are BEYOND adorable! Thanks for the great step by step.
I have a friend named Nathalie.. and hers IS pronounced NaTH-a-lee
Paula, you can do them in any jar you like, just pic one that has sides that go straight up. Rounded sides and indented necks make it difficult.
Is it ok to do these in the quilted jars?
Rachel- probably, but I've never tried it. Give it a shot and let us know how it works!
My grandfather gives me back lots of empty jars to fill with goodies and return to him. Since it isn't really season for anything yet here I was looking for other options to give him. Unfortunately, his oven is extremely unreliable. Do you think i could bake these at home, then freeze them, and he could reheat them in his microwave?