For a new variation on a traditional favourite, bake pies in Mason jars. These individual desserts require the same ingredients as a traditional pie, but are baked inside glass jars. You can enjoy them yourself, freeze them, or sell them at a fete or charity sale. A two-crust recipe makes enough crust for six 225 gram jars, so double the recipe amounts to fill 12 jars. You can use a smaller jar size than 225 grams, but the jar must be straight-sided with a wide mouth for baking. Choose your filling -- apple, blackberry and rhubarb are popular choices.
Make the pie crust
Cut the butter sticks into 1cm cubes and freeze for 15 minutes to one hour until thoroughly chilled.
Mix the flour, salt and sugar in a mixer or food processor. Add butter and mix well. Add ice water, one tablespoon at a time while mixing.
Pinch the dough; if it holds together, it is ready.
Form the crust
Preheat the oven to 190C. Wash and dry the jars. Spray them with non-stick spray.
Spread flour on the surface where you will roll the dough. Remove a handful of the dough from the mixer or food processor, form it into a loosely shaped ball, and then set the ball on the flour.
Roll out the dough into a circle, as if you were rolling out dough for regular pie crust. The circle should be about 0.75 cm thick.
Shape the crust. Start at one end of the circle and roll it into a cone shape. If the cone is not taller than the Mason jar, add more dough and roll into a circle again.
Carefully insert the cone of dough into the Mason jar. Fit it to the inside of the Mason jar, creating an even layer of crust on the bottom and sides. Fold any dough which is above the top of the jar over the rim of the jar and crimp with a fork.
Add the pie filling
Prepare the pie filling.
Pour the pie filling into the Mason jar. Stop around 1.25 cm from the top.
Roll out another handful of dough into a circle. Use the mouth of another Mason jar as a pattern and cut out a circle for the top of the crust.
Lift the top crust over the filling and press it into the jar.
Poke holes and cut small shapes into the top crust using a knife.
Assemble the other five Mason jars.
Set a piece of ovenproof non-slide material onto the bottom of the baking tray. Set the jars on the baking tray. Do not put the jar lids on.
Bake at 191C for about 30 minutes, until the bottom of the crust browns. Remove from oven and allow to cool.
Remove the pies from the jars or serve and eat directly from the jars.
Things you need
- 6 225g wide-mouthed Mason jars
- 2 1/2 cups all-purpose flour
- 1/4 cup flour for rolling
- 2 sticks unsalted cold butter
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 tablespoons ice water
- Non-stick spray
- Rolling pin
- Mixer or food processor
- Pie filling
- Baking tray
- Non-skid material, such as Silpat