Who doesn’t love homemade pie? It’s a delicious and tasty dessert that is extremely versatile. You can fill it with all different kinds of fillings – the possibilities are endless!
But pies have one problem. You bake a large pie at a time, making it difficult to accurately “portion” them. Once you bake a whole pie, you can say goodbye to your diet!
Fortunately, there’s a neat solution to this problem. Using mason jar lids, you can create perfectly-portioned “mini pies” that will keep your sweet tooth in check.
For this recipe you will need the following recipes:
- 11 mason jar lids
- 1 can of pie filling (of your choice)
- 1 box frozen pie crust
- 1 egg
- raw sugar
First, preheat your oven to 375 degrees and flip your mason jar lid rings over so the rubber part is facing downwards…
Then, place the lid ring inside the ring so it looks like the picture below. This creates a “mini pie tin!”
Roll out your pie dough. Then use a 3 1/4-inch circle cookie cutter to cut the perfect amount of dough for each mason jar. Press the dough inside your mason jar lid. Use a scallop-edged cutter for cute crust!
Fill your mini pies with your desired filling. I personally prefer apple or cherries, but this is personal preference. Just be sure not to overflow the pie.
Add a top layer of dough to each mini pie.
Wet your fingers with water and press the crusts together. Almost done!
Crimp the pie’s edges with a fork, then use a knife to make small incisions in the center so air can escape. In a bowl, whip up an egg and brush it over the pies. Then sprinkle raw sugar on top.
Place the pies into the oven for 25 minutes. The filling should bubble, and the crust will be golden brown when ready.
Doesn’t this just look delicious? It’s simple to make, and it’s perfectly-portioned! For the full tutorial, visit the Lady Behind The Curtain website.
If you want a video tutorial, then watch the video below:
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[Source: Lady Behind The Curtain]
