What did I put in those jars?… Pie! That’s right, pie.
Several months ago, I was browsing Not Martha when I came across these tiny pies baked in tiny jars. Megan (Not Martha) used tiny jelly jars (4 ounce size) for her pies. I was so excited I went out and bought two dozen of the tiny jelly jars. They are so small and cute, I want to put everything in them. But I didn’t make pie. It wasn’t time. And the jars sat there.
Then, a couple weeks ago, I was catching up on Craft:, when again I saw pies in little jars, this time from Our Best Bites. Sara used the more substantial half-pint sized jars for her pies. After a short deliberation, I decided that would be a better size to work with because 1. you get more pie per jar, 2. smaller jars would be (potentially) more tedious to fill, and 3. you get more pie per jar. So I went out and bought some wide-mouth half-pint jars. But it still wasn’t time for pie. And the jars sat there.
Finally, last week it was time to bake pie. My pie crust trials left me with a bunch of extra dough. Awkward half portions that would only be good for mini-pies, or some sort of Frankenstein crust made of bits from each batch. So I grabbed the half-pint jars and made six mini-pumpkin pies and two pear-ginger (an experiment). And into my freezer they went, ready to combat pie emergencies at a moment’s notice.
Seriously, who doesn’t want a freezer full of single-serve homemade pies?
If like me, you decide you can’t live without tiny jar-pies, Our Best Bites has a great step-by-step how to (with pictures). And here are a few things I learned with my first batch:
- any pie crust will do (probably even store bought)
- any filling will do (at least any filling you normally bake)
- you don’t have to roll out the bottom crust, you can just mush it into the jars
- Megan (Not Martha) may be onto something with the 4 ounce jars… at least in terms of portion control…
- yay pie!