Happy weekend to you all. I hope you are not melting from the scorching summer heat like we are! Would you believe me if I said we are expecting it to be 120 degrees tomorrow? I could probably bake these Mini Mason Jar Strawberry Pies outside, NO OVEN NEEDED. See, these hot days do come in handy if you just look for the good in them.
I have to tell you how these cute little pie guys came about. I was playing with play dough with my boys, and we had a couple old jar lids mixed in with the toys to use as circle cutters. We started to make little play dough pies using the lids as the pie dish, and the boys had so much fun learning how to weave a lattice top. Little boy #2 asked if we could use REAL pie dough, and so since it’s summertime and we have time for things like that, we tried it! They turned out SO cute, and the boys LOVED them, so I had to share them with you. I wish I’d taken a picture of the boys’ pies, but honestly they ate them right off the baking sheet in 10 seconds flat.
I’ve tried to include some step by step pictures in this post, because while these do take some time, the process is fairly simple if you have some visuals. If you like playing with play dough, you’ll have fun making these! Think of it as cheap therapy :0)
You could really use any kind of jelly, jam, or fruit preserves for the filling. Little Boy #1 wants to try filling them with caramel next time. The ratio of crust to filling in these is definitely in favor of the crust. It’s buttery, flakey and slightly sweet! I just love it.
Ready for the oven!
Brushing the top of the pies with heavy cream and sprinkling them with coarse sparkling sugar adds the most delicious crunch and sweetness. You can find it in a specialty baking store, Michaels, Hobby Lobby, or on Amazon.
Bake them until they are just starting get golden brown around the edges. The filling will be bubbly and will thicken a bit.
Once they have baked and cooled in the lids for 5-10 minutes, you can just press the lid from the bottom to remove the pie.
What I Love About Mini Mason Jar Lid Strawberry Pies
- They are about 4 perfect bites. Perfectly portioned mini dessert!
- Kids can help! No perfection or super skills needed.
- They would make great gifts. You could leave them in the lid, and package them up in a little gift box with a bow.
Pie lovers, I’m looking at you. I think you’ll love these. Please let me know if you make them!
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Mini Mason Jar Lid Strawberry Pies
- Prep Time: 1 hour
- Cook Time: 15 mins
- Total Time: 1 hour 15 mins
- Yield: 18 mini pies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Buttery, flaky pie crust with strawberry jam for filling baked inside a mason jar lid!
Ingredients
For the Crust
- 1 cup (2 sticks) salted butter, cubed and chilled
- 1/4 cup granulated sugar
- 2 2/3 cup all purpose-flour
- 1/4 cup ice cold water
For Assembly
- 18 tablespoons (a little more than a cup) strawberry jam, jelly, or preserves
- 1 tablespoon heavy cream
- 1 tablespoon sparkling sugar
Instructions
For the Crust
- Place chilled, cubed butter, sugar, and flour in a food processor and pulse until you have coarse crumbs. Add water slowly as you process until a dough forms, add more or less water as needed. Pour the dough (may be a bit crumbly) onto a piece of plastic wrap, knead to bring together, and wrap into the shape of a disk. Chill for at least 2-3 hours.
- When you are ready to assemble and bake the pies, allow the dough to set out at room temperature for 15-20 minutes, and then roll it out on a well-floured surface. Check to see if the dough is sticking often, adding more flour as needed.
- Preheat oven to 400 degrees.
- Prepare a baking sheet with 9 mason jar lids laid out.
- Use another small mason jar ring (not the wide mouth size) to cut out 18 circles in the dough. Roll each circle out so it is slightly larger, and then place it in the jar lid, letting the dough come up the sides.
- Spoon about one tablespoon of strawberry jam into each pie.
- Gather and roll remaining dough into a rectangle, and cut out strips to weave the lattice top. Cut six 1/2 inch by 3 inch strips, weave them together, and then use a mason jar ring to cut the latticed dough into a circle. Use a metal spatula to transfer the circle onto the top of the pie. Repeat the process for each pie.
- When pies are assembled, brush each one with heavy cream and sprinkle sparkling sugar generously on top.
- Bake for 13-15 minutes, or until the top of the pies are just beginning to brown.
- Let the pies cool for 5-10 minutes in the ring, and then press from the bottom to remove the ring and lid.
Notes
This idea was inspired by my boys, and also from a post a while back from Created by Diane. Check it out for more ideas!
Nutrition
- Serving Size: 1 Mini Pie
- Calories: 229
- Sugar: 13g
- Sodium: 88mg
- Fat: 11g
- Saturated Fat: 6.7g
- Unsaturated Fat: 3.2g
- Trans Fat: 0.4g
- Carbohydrates: 31g
- Fiber: 0.7g
- Protein: 2.1g
- Cholesterol: 28mg
Chris Scheuer says
Adorable, just adorable. The pies AND that little hand with the sugar. Love it all! These would make wonderful gifts!
Julie says
Thank you Chris!
Terri says
I love this idea. When you just want a bite of something yummy to satisfy yourself. And I loved that someone remarked that they would make great gifts – I’m thinking Valentine’s is just around the corner. Maybe put a heart-shaped spin on these bad boys! Yeah! Such a great idea. Thank you for sharing.
Kathy says
Does the rubber band melt in the oven?
Julie says
No, mine did not melt. But I think you could actually just set the rings on a baking sheet and make them without the actual lid if that was a concern.
Lucia says
That was my concern as well…thanks for posting
Kristine | Kristine's Kitchen says
These pies are the cutest!!! They would be a fun dessert to make for 4th of July, making some with strawberry and some with blueberry jam. The step by step pictures show how easy they are to make, too!
Julie says
Love that idea! Thanks Kristine!
Dan says
Hi Julie, this idea is so wonderful and sounds like the perfect mini dish for a summer day! Thank you for the share, I cannot wait to make this with my wife! Thanks again!
Julie says
Thanks Dan! Hope you guys have fun making them.
Allie says
I think I’ll try this for our church bake sale!
Julie says
Great idea!
Fran Reza says
Could I use pie filling?
Maggie says
Have you ever used a pre-made dough? I am lacking food processor!
Julie says
Yes it should be just fine!
Fran Reza says
Could I use pie filling?
Julie says
Sure thing!
Sally Brown says
Wait, so do you need an oven or not? Do you need to bake them?
Frances says
Absolutely adorable and super easy to make. I cried when the last cookie was gone!! This recipe has become one of my all-time favorites.
Julie says
Thank you for your kind words Frances. I’m so glad you enjoyed these!
Chris says
Did you have to spray or grease the lids first ? Curious about dough sticking?
Diane says
I am looking forward to make me these…however even though I make pies I have always been afraid to do a lattice top ! Also…can you mix the crust in a blender as opposed to a food processor as I only have a mini food processor ?
Stasy says
I absolutely loved this idea and planning to bake a batch of those for my birthday celebrtion! As I’m quite tight on time, I would like to know if it’s possible to make them ahead and freeze the pies? If so, how long will it take to bake them after the freezer? Thank you!
Julie says
Yes I think you could freeze them. And I think they would thaw at room temp in the same time it takes to preheat your oven, so I’d keep the bake time the same. Hope you enjoy!!!
Stasy says
Oh, that’s perfect! Thank you so much!:)
Mermaid Mama says
Do you think these would freeze well?
Sherri Langaker says
Do these have to be stored in the refrigerator?
Thank you
Lynette says
So easy, hardest part was finding lids and top. Stores were out. Ball was sold and Covid hit. Stores can’t get orders filled. I ended up buying the jar. Tried them yesterday and they were great. I was concerned about the rubber and I turned it upside down with parchment paper on cookie sheet. Not one problem. Thank you. Making them for our Sr’s group at church. Perfect size.
Julie says
Thank you Lynette, so glad they worked out for you!
Sheila says
I cannot wait to try these. It’s just me & my husband. I like cherry & he likes apple so I thought I could make a batch of cherry & a batch of apple then freeze them & pull them out as a treat once in awhile!My problem is that if they taste as good as they look-HHMMM they might not make it to the freezer!! Thanks for a fabulous recipe & idea!!
Suzzanne says
Can you just put the lids on parchment and not use the bottoms?
Kate says
Did these stick inside of the lid at all? I really want to make them but am feeling so nervous about sticking!!
Angie says
Sounds yummy. I want to make these to sell but how long will they keep unrefrigerated? If I use just jam, can they stay out longer?
Massimo Di Luigi says
Hello, this idea is beautiful, however I share Kathy’s concern about the contact of food at high temperatures with the rubber gasket, it absolutely must not be done because the chemicals used to make the rubber elastic can pass into the fats present in the dough and be harmful for health, Be very careful! eventually I suggest to insert an aluminum sheet to cover the cap to avoid food contact. I will definitely try this recipe it is simple and very useful for my family!