Introduction: Pie in a Jar

Tiny pies.
Made in jars.
Frozen to create individual freshly baked pies when you want them.
What could be more adorable?

Step 1: Ingredients

I always include "Ingredients" as my first step.
But in this case, the ingredients are up to you!
Have a big dinner party coming up with many different tastes?
Make your pies in different flavors! Identify them with cute tiny shapes cut out on top!

I made my own pie crusts for these, but you can use store-bought as well.

I made apple-blackberry filling (the recipe as follows) but you can use something from a can! It's that easy.

Mostly, what you need are tiny adorable jars.
Or big ones, whatever. I don't judge.

Step 2: Apple-Blackberry Filling

Here's how I made these particular little bites of heaven:

  • Peel, core and slice 4 Granny Smith apples
  • Dice 1/2 cup blackberries
  • Melt 1/4 cup unsalted butter in a saucepan.
  • Stir in 1 1/2 tablespoons of flour to form a paste.
  • Add 1/8 cup water, 1/4 cup white sugar and 1/4 cup brown sugar, and bring to a boil.
  • Reduce temperature and let simmer.

Follow remaining steps.

Step 3: Prepare Jars

Boil your jars and lids for 10 minutes if you're at sea level, and one minute for each 1000 feet of elevation above sea level. This makes sure they're clean and ready!
via: How to Can

Step 4: Fill Jars

Fill your jars with the pie crust.

I rolled out the crust to make it pretty thin (so it's not just a jar of crust in the end - though I did make one of those too and sprinkled cinnamon on it and it was delicious), but in the end, you just have to take chunks of it and squish it all around inside the jar to make sure it's covered.

Add your pie filling and top it off with a crust. Use the lid ring to cut out the perfect size!

If you're planning on eating them right away, just fill them to the top and the crust can crown over the edges.

If you're planning on freezing them, make sure to only fill them part way so there's enough room to sink in a top crust and close the jar lid.

Step 5: Freeze or Bake

You can't store these in the freezer forever - they're not sealed like jams are. But you can certainly make them up well ahead of time and freeze them for a bit.

When you're ready to bake these, take the jar out of the freezer and turn the oven on to preheat it at 375oF. Take off the lid and put the frozen jar on a plate or baking vessel so you'll have less thermal shock when it goes in the oven. Put a ring of foil around the edge of the pie for the first 45 minutes, take it off for 15.

Let it cool and either eat it out of the jar or run a knife around the edge to get it out.

And lastly, a note from Simple Simon, our inspiration:

The whole "glass shattering from temp changes" fear is the thing to worry about when you put the glass into direct contact with the change in temp, e.g. the stove, a campfire, boiling water, etc. A hot oven isn't the same thing at all because air has lousy heat transfer. Consider how you can stick your hand in a 210o oven for several seconds. Now consider sticking your hand in boiling water. Same temperature, but one causes a little discomfort while the other causes severe burns. The reason is that water transfers heat very well, as does metal (like a stove).

Don't ever stick your frozen jars into warm water. Don't ever stick your glass jar on the stove. Don't ever stick your hot glass jars into even room temp water. But frozen glass into a hot oven? Go for it. Cooks Illustrated (and their sisters, ATK and Cook's Country) have several recipes for things that go straight from freezer to oven with no trouble in the test kitchen, and they are where I got that information.

Comments

author
AmesE (author)2015-10-31

Is it true fruit pies don't need to be refrigerated after baked? I know pies made with cream eggs or milk do. But I wasn't sure about fruit filling pie.

author
GameGettingG (author)AmesE2015-12-09

I wouldn't think so. When you buy fruit pie in a store it's not refrigerated. I imagine it would be good for a few days ;)

author
lauraann.modine (author)2014-11-30

I like the idea of preserving pie and cake in a jar through canning. Being gluten intolerant and a chef I love the idea..If it can be done safely. Because there are not quality convince foods out there. My thought is on the pie would it be any different than canning Jam? Other than it needs to be done under pressure

author
apóvoa pereira (author)2011-08-23

It may be a silly question, but can any jar be used in the oven? I mean, can I use a jelly jar to bake a cake?

author

Not a silly question! I'm not sure that any kind of jar can be used, but one that has been used to make jam or jelly should be safe enough to stand up to the heat.

author
foxyfabulous (author)2011-07-19

So I made these (delicious!) and then I made them again but used a no-bake cheesecake recipe instead. And WOW -- the tiny cheesecakes were a huge hit. Thanks for this awesome idea!!

author
Margeryhopewell (author)2011-05-15

I know I saw these on someones blog.

author
lawman14 (author)2011-02-04

This may seem llike a silly question but do you take them out of the jars to serve or just dig in?

author
scoochmaroo (author)lawman142011-02-05

You can do either, but I'm all for the digging in!

author
warlockelf (author)2010-12-23

after I got my dough just right, I lightly dusted the inside with a mixture of suger and cinnamon, and then filled 3/4 full of blackberry pie filling, then folded the extra dough over the top, it did help to cut the extra at the top into strips.

author
raja681 (author)2010-06-30

you sould say how many this makes

author
ruthdeb (author)2010-04-03

How do you make those adorable little cutouts?  tiny cookie cutter? paring knife?  It's this little detail that makes the presentation.

author
eulaliaaaa! (author)2009-10-28

You rock at making pies!  So subscribed!

author
scoochmaroo (author)eulaliaaaa!2009-10-29

Thanks!

author
shortone (author)2009-09-27

if you put the lids on when they're right out of the oven, would they seal like your cake in a jar instructable? would they last? that would be awesome...

author
robotguy4 (author)2009-07-02

Hmmm... How about making a bunch of jar apple pies, then putting them into a pie crust to make an apple pies pie? Then, take a whole bunch of apple pies pies and putting them into an even bigger pie crush to make an apple pies pies pie? Then, take a whole bunch of-- well, you get the idea...

author
shortone (author)robotguy42009-07-08

Sounds like someone's mind is on fractals. ;)

author
Zetheros (author)shortone2009-07-10

Sounds like you could name it the Apppieleie, like the turducken!

author

You my friend, just blew my mind from here to the land of the Apppieleies :D, and also, turducken is the best word ever! XD

author
JJungJr (author)2009-08-03

Do you think it possible to 'can' these by keeping enough head room for a lid and seal, then going through the canning process?

author
scoochmaroo (author)JJungJr2009-08-03

definitely!

author
AdLib13 (author)2009-07-28

you really only need to boil them for a minute to sterilize them, don't waste energy!

author
stupidstickanimations (author)2009-06-03

Do you think that i can exclude the blackberries in the filling or buy premade filling? anyway great job and idea

author
cbrown222 (author)2009-05-21

so it goes in for an hour?

author
scoochmaroo (author)cbrown2222009-05-22

Yes, if they've been frozen. I ended up cooking the fresh ones for about 45 minutes.

author
SkateboardingForLife (author)2009-05-21

Finally... pie to go

author
ReCreate (author)2009-05-12

Can someone tell me why you have to boil it? Also,looks nice,and very delicious

author
Broom (author)ReCreate2009-05-12

Boiling kills (most of the) germs on the bottle & lid, so that the sealed jars keep better. Still, since the pies are not strongly acidic (like pickles are), they won't keep indefinitely without treatment in a pressure cooker, and I wouldn't store them for more than a few hours at room temperature.

author
ReCreate (author)Broom2009-05-12

Yes,But its like boiling a plate every time you eat,Get it?

author
bettbee (author)ReCreate2009-05-21

It's not like plates, storage is different from immediate use. When you store foods for a longer time, bacteria have longer to do their stuff so everything needs to be cleaner. This is why you must not only boil jars for canning, but subsequently boil the filled jars - and for some foods, you must even process the filled jars in a pressure canner. (This is one way to get rid of the problems of altitude, by the way. A pressure cooker makes its own atmospheric conditions.) Pressure canners can be gotten from garage sales etc., and new gaskets and gauges bought from the manufacturer, for a fraction of the price of a new one. Even with this, some foods should probably not be canned at home because some anaerobic bacteria survive high temperatures and the partial vacuum in the jars after everything cools down and contracts. Boiling is overkill for containers for this application, but speaking more generally, if you want to be completely safe (some bacteria do survive the freezing process) it's the absolutely safest way. In this case however, you're taking pie dough and pressing it into the jars with your hands, which completely obviates any sanitizing you may have done on the jars. It's not an issue here, however, since you are going to be storing them frozen and then popping the jars immediately into a hot oven on taking them out of the freezer. Any dormant microbes will be killed by the cooking process.

author
ReCreate (author)bettbee2009-05-21

Yeah,Also,It was a bit Overkill,Your Comment,But I read it All,And I survived. ;)

author
Broom (author)ReCreate2009-05-21

But did you learn? The wordy Miss Bettbee has Important Things for you to learn - about not dying!

author
ReCreate (author)Broom2009-05-21

Just don't be paranoid,you're not gonna die just because there are some germs on a jar.

author
Broom (author)ReCreate2009-05-21

Depends on what germs, and how many of them. Botulus... you might, rabbit, you just might. People do die from food poisoning... and we survivors spent some time praying for death. I'm no wilting violet in food preservation, but your comments show that you've not really learned much yet about the importance of safe habits in food handling. Lucky you!

author
ReCreate (author)Broom2009-05-21

Well,Ok

author
bettbee (author)Broom2009-05-21

Well, at least not from food-borne pathogens! Mwa-ha-ha . . .

author
bettbee (author)ReCreate2009-05-21

Well darn! It was supposed to kill you! I figured reading all those words would cause your brain to explode. ;-) just kidding. mostly. :-O

author
ReCreate (author)bettbee2009-05-21

Ha,I am A survivor!

author
mirandroid (author)ReCreate2009-05-12

Boiling jars disinfects them.

author
ReCreate (author)mirandroid2009-05-12

Yes but arent they supposed to be clean/new?

author
magnoliasouth (author)ReCreate2009-05-14

I would always wash anything new I ever bought. However, I think boiling is a bit over the top. You're not using them for canning, so boiling isn't necessary. That seems like a safety neurosis.

author
mcadwell (author)magnoliasouth2009-05-17

What about just scalding them then?

author

Boiling requires less effort on my part! :) I can drop them in a pot of water while I make my crust instead of stand over the sink and scrub every one.

author
ReCreate (author)magnoliasouth2009-05-14

ok...

author
mthiels (author)ReCreate2009-05-13

depends on where you buy them. it's safest to boil them anyway.

author
ReCreate (author)mthiels2009-05-13

Also,Whats up with the above sea level thing,does heat change at different altitudes? So spacemen would have to boil it for...A few years? :P

author
arbitrarylogic (author)ReCreate2009-05-13

The heat doesn't change, it's that the boiling point of water decreases as you go up in altitude due to the thinner atmosphere at high altitudes (the less atmospheric pressure, the more easily the water molecules can move about, basically). Because the water boils at this lower temperature (and you can't make the water in its liquid state any hotter than this boiling point unless you convert ALL the liquid to vapor first), the jars are boiled for a longer time to compensate for this difference. A couple degrees C may not seem like much, but it's for food safety's sake. I'm sorry if that was more specific than you were looking for, I'm going for a BA in chem and just came out of finals. Oh, and spacemen wouldn't have to worry about boiling anything. The gamma rays that permeate space, the total vacuum, and the sub-subzero temperatures would kill anything out there not in a spacesuit.

author

Thanks for that interesting explanation. I've always wondered how the altitude thing worked. :0)

author
ReCreate (author)arbitrarylogic2009-05-13

Your post was overkill,Really,Its just too long.:P

author
pdub77 (author)ReCreate2009-05-14

don't be a hater. you asked a question, you got an answer.

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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