So I have to admit that I got this recipe from my cousin in California. It is such a cute and simple idea! I posted the pictures she got from Best Bites, as her pies turned out way cuter than mine...Thanks Naomi!! The recipe also comes from Best bites, which you can find here:
http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html
Okay, so here are the directions:
What you need:
4 half-pint jars, but short and squatty instead of tall and skinny
Step 1: Pie Dough
1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)
1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2. Cut in shortening (room temperature) until you get pieces that are about pea-sized.
3. Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
4. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
5. Wrap in plastic wrap and keep in the fridge until you're ready to use.
Step 2: Make a topper and line the jar
1. 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.
2. Use the rest of the dough to line the jars. 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!
http://www.ourbestbites.com/2009/09/single-serving-pie-in-jar.html
Okay, so here are the directions:
What you need:
4 half-pint jars, but short and squatty instead of tall and skinny
Step 1: Pie Dough
1 1/4c. all-purpose flour
1/2 tsp. salt
1/3 c.+ 1 Tbsp. butter-flavored shortening
Ice water (probably about 1/4 c.)
1. Combine flour and salt in a medium-sized bowl. Add shortening in small cubes.
2. Cut in shortening (room temperature) until you get pieces that are about pea-sized.
3. Now, this is where it gets a little tricky, but don't be scared. Start sprinkling the ice water by about a tablespoon at a time over the flour/shortening mixture.
4. Very, very gently, turn the dough with your fingers so it gets exposed to the water. You're NOT mixing, just trying to moisten all of the flour/shortening mixture. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball (it should come together easily but not be sticky).
5. Wrap in plastic wrap and keep in the fridge until you're ready to use.
Step 2: Make a topper and line the jar
1. 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.
2. Use the rest of the dough to line the jars. 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!
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)
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 knife to make a couple of slits or a tiny cookie cutter to make it decorative.
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. Then use your finger, or a fork, to press the 2 pieces of dough together to seal.
Another option is to do a crumb topping:
Crumb Topping (for 4 pies)
2 T brown sugar
2 T flour
1 T oats
1/8 T cinnamon
2 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.
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
Preheat oven to 375. Remove the metal lids and place frozen glass jars directly on a baking sheet. *If you're worried about the frozen jars breaking in a hot oven, all I can say it that many never have had a jar broken. If you're really worried you can always let them sit at room temp for a bit, but really they should be fine. 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.
Crumb Topping (for 4 pies)
2 T brown sugar
2 T flour
1 T oats
1/8 T cinnamon
2 T cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.
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
Preheat oven to 375. Remove the metal lids and place frozen glass jars directly on a baking sheet. *If you're worried about the frozen jars breaking in a hot oven, all I can say it that many never have had a jar broken. If you're really worried you can always let them sit at room temp for a bit, but really they should be fine. 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 or just eat them right out of the jar. There's something way more fun about eating it right out of the jar...
You can use this set up for something like Chicken pot pies, or meat pies as well.
You can use this set up for something like Chicken pot pies, or meat pies as well.
