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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I just learned about these yesterday at my military LINKS class and these were suggested to send to our overseas troops. I would love to send one to my husband over there, but what is the process for that since it can’t be frozen on the way there and can’t be frozen when it arrives. how do i properly “can” it? Thank you so much!!!
LOVE THIS!!!
I am planning on making these for Father’s Day. I went through all of the comments and I never saw my question asked, so here goes. How many can you bake at one time? Thanks. I cannot wait to present these at my in-laws!!
I baked 16 on a cookie sheet and they were fine….
I can’t wait to try these yummy pies. My neice has been buying oodles of these “pre-made jars” with various fillings ect.. I got to thinking, why not make them yourself? And your web site has the perfect ideas! I also think this is a great idea for this fall when I make my parents their batch of sugar free apple pies… how great that they can just bake up a serving instead of eating a whole pie… much better for those pesky sugar levels! THANKS SO MUCH!
Thanks so much for sharing this recipe! I’m attempting to make a few and send them to overseas to Afghanistan.
However, I was unable to locate the shorter wider half pint jars but have found the taller half pint jars from Ball… is it possible in anyway to use these instead? maybe bake it for longer? and not fill it up all the way?
thank you!
Ya, that will work too, they’re just a little harder to work with. You’ll just have to eyeball the baking time!
and it’d be done when the crust is a golden color, correct? again.. thanks so much!
Once baked how long will these stay good? could i bake it then seal it to send over seas?
Tiff, a lot of people put the lids on right out of the oven so the heal “seals” them. It doesn’t make them shelf stable, but it should keep them fresh longer than normal. I don’t know exactly how long they’ll last but I do know that a lot of people send them overseas.
ok Thanks
I love these, these make perfect gifts.
Anyone ever try making pot pies the same way? I bought a whole case of jars. I’m thinking 6 of each! 🙂
I made these a week ago with canned pie filling (Cherry & Blueberry) and store bought pie crust. They came out super cute. Everyone I gave them to as gift’s were impressed. I thought the taste was just okay. Next batch will do homemade filling.
What a fantastic idea! I’m looking forward to trying this one.
Do you think you could seal the jars and ship these after being baked?? My husband is deployed & I’m looking for “Apple Pie in a Jar” to send him.
Val there are many comments asking this same thing. One thing people have found helpful is to put the lids on and screw on the rings immediately after they come out of the oven. Let them come to room temp with the lids on and that will form a seal on the jar. It does NOT mean they are sealed completely and therefor shelf-stable, but people do say it keeps them fresher longer than normal. Hope that helps!
Hello,
I don’t know how I found your website…but I just love it !! thanks !!!
the little jars idea is very lovely in my opinion. the only problem is washing them 🙂
These pies look amazing. What a nice idea and I agree they make perfect gifts. Loved.
I dont know with you guys but when I made one awhile ago, my jar did not break, and my kids loved the pie in the jar. Thank you for this share.
Just gave these out as teacher appreciation gifts and one of the teachers said she has NEVER seen anything like this and she’s seen a LOT! Thank you for this easy and genius little gem! This will probably be my go to now! I couldn’t get the labels to print for those first ones, but everything’s working now – Can’t wait for the end of the year!!
Do you sell your pies and ship them? I thought I remember you all selling… please advise. thanks.
can you freeze them after baking? and how long do they last after one bakes them?
If I made these with pumpkin filing, would i still put a top crust on? Thanks 🙂
Greatest idea ever! I stumbled across this site and this idea a few weeks ago while trying to find the perfect departing gift for my colleagues. I was the one departing for another career venture and was always the colleague that brought in home baked goodies to shar, so this was perfect for me to do for them. They raved about it and loved it! I am so grateful to have found the perfect gift and will definitely be doing this again. I have also tried out a few recipes in the recipe section and so far am very impressed with the turn out. (I used the link for the apple pie and crust on this post also~delish!)
Thanks for creative and original ideas!
Emily from Virginia
These are perfect for my daughter’s “baking” birthday party in a few weeks. The party is the day before Mother’s Day, so I’m going to have each of the little girls make one up for their mamas as gifts. I love pie and can’t wait to try these, thank you. Oh, and I love the tags from the other site, thank you. I’ll be using those too!
This is such a great idea. I am on a no wheat diet and this is a great way to have pie in a single serving made with gluten free crust.
These are adorable. Absolutely love the idea.
Love these, they are so cute and compact!
Can you share a few tips on how to get the pie out of the jars, without them falling apart? I would really appreciate it, and I am looking forward to making these.
Thanks for sharing,
Bernadette
WOW, What a great Idea if you are going to a pot luck. Just pile the jars in a box and bake fresh when you get there. Add a scoop of good vanilla bean Ice Cream to serve. you’ll be the hit of the party.
So, my question is can you bake and then freeze, and do you know if these will stay good for shipping? I am trying to find one I can send to my husband in Afghanistan! Thank you, by the way first time here, I LOVE the site!
I love this!!! I have added the link to my Polly, Julie and Julia facebook page…and as soon as I get through this wedding business will bake and probably like on my InTheKitchenWithPolly.com page. Great post, great photos, great info…LOVE IT (did I say that all ready?!)
Ok, so 100 comments? Fantastic. I just assembled my pies. I don’t know what temp to bake them at. I would assume 425 for pie. What about the lids? Do you bake with the lid on or off. HELP!!!
SO SUPER CUTE~ I so excited. We did Apple and Cherry. CHerry looks great with the hearts. Apple looks great with the weaving. Love it all so much. Can’t wait to taste!
Made these and they are awesome and delicious! Thanks! First time making my own pie crust and it was so much fun 🙂
Thank you for such great instruction and beautiful photos! I was inspired to make some pie. I linked my blog post back to you for recipe reference 🙂
http://barkinghen.blogspot.com/2011/03/blackberry-pies-in-jars.html