With the age-old question of cake vs. pie, I always pick pie: a buttery crust, and a gooey, sweet filling, what more could you want out of a dessert?
Portability. That’s where this awesome recipe comes in.
With mason jar pies, you get all of the deliciousness of a nice slice of pie with the convenience and portability of a mason jar. Ever want to bring pie on a road trip without the mess? Now you can.
You can adapt this recipe for any filling, but here’s a recipe for a killer cherry pie.
What you need:
- 1 1/4 cups vegetable shortening
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg, beaten
- 1 tablespoon white wine vinegar
- 4 – 5 tablespoons ice water
- 6 cups fresh-pitted cherries, about 3 lbs. (frozen cherries can be substituted, thaw before using)
- 1/2 cup water
- 1/2 lemon, zested
- 2 tablespoons fresh lemon juice
- 3 tablespoons light brown sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon vanilla extract
- 2 tablespoons butter, cut into 8 small pieces
- 1 egg for egg wash
How to Make Mason Jar Pie:
In a food processor pulse together the shortening, flour and salt until the texture looks like sand. Combine the egg, vinegar and 3 tablespoons of ice-cold water in a small bowl.
Add the wet ingredients into the flour mixture and pulse in the food processor, adding the additional ice water, 1 tablespoon at a time as needed, until the dough comes together into a ball.
Wrap the dough in plastic wrap and chill for at least 1 hour before using.
Fill the jar’s edges with pie crust.
In a saucepan over medium heat, combine cherries, water, lemon zest and juice, sugar and cornstarch.
Bring the mixture to a boil, then immediately reduce heat to low and cook, stirring frequently, for about 10 minutes, or until the mixture thickens and the cherries just begin to burst.
Remove the filling from the heat and stir in the vanilla extract. Allow to cool to room temperature before filling your pies.
Divide pieces of butter equally over top of filling in each pie. Form a round flat shape of crust that will serve as the cover and place it on top of the pie. Use a fork to seal it.
Create a vent using a knife, then brush with egg wash.
Now you have a few options: you can bake it at 350 degrees for about 60 minutes, or you can freeze it for up to 6 months and have them whenever you want!
How delicious do these look? You can fill the jars with whatever filling you’d like and they’re always delicious. I did an apple pie the other day and it was amazing.
Check out the video below and give this a shot yourself!
What kind of pie will you make?