Pies In A Jar
For The Crust
- One double pastry pie crust
- ½ pint wide mouth canning jars
Strawberry Pie filling:
- 2 cups water
- 1 cup sugar
- 2 rounded tbsp. cornstarch
- 1 (3 oz.) box strawberry gelatin
- 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish
- Sanding sugar, optional
To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.
To Prepare: Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three –fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if desired. Pies may be frozen with lids on for later use.
For Fresh Baking: Place jars on baking sheets and bake 375 F. for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.
To Bake from Frozen: Place frozen jars on baking sheets. Remove lids. Bake 350 F. for 1 hour. Allow jars to cool to touch before serving.
Make about 12 pie Jars, depending on thickness of crust.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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