The mason jar craze is far from over. Every website from Pinterest and beyond has enough craft or recipe ideas to last til' the end of time. The next idea: Mason Jar Lid Pies. This recipe is perfect for any get together potluck or buffet where you need dessert for a few people.
All you need is to gather your mason jar lids and ingredients, and you're good to go! We used blueberry and cherry pie filling, but you can sub in any filling you like - apple and pumpkin would taste great as well! These pies are so cute and small, you can get away with eating a couple - or more (we won't tell!).
- 12 regular-sized mason jar lids and rings
- 2 14.5 ounce cans canned pie filling
- 1 14 ounce box refrigerated pie crust (2 pie crusts)
- 1 egg, well-beaten
- Turbinado sugar
Preheat the oven to 375 degrees. Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down.
Open canned pie filling and set aside. Unroll the pie dough. Using a canning ring as a guide, cut a circle ¾-inch larger than the canning ring itself (alternatively, you can also use a cookie cutter or other object to cut out circles that are 3-¼-inch in diameter). Cut out 12 pie crust circles, rerolling the dough as needed. These circles will be the bottoms of your pies.
Make the top crusts by using a canning lid as a guide and cutting out circles ¼-inch larger than the lid itself. Cut out 12 tops, rerolling the dough as needed.
Score each top by making 3 slits in the center of the dough. Make sure each canning ring on the sheet pan is fitted with its lid. Place the pie crust bottoms inside the rings fitted with lids, pressing up the sides.
Spoon 2 to 3 tablespoons of pie filling into each bottom shell. Do not overfill the pies or they will burst.
With your fingertip, rub a bit of water around the edge of each crust. Cover each pie with a top crust and, using a fork, gently crimp the edges together.
Brush the tops of each pie with the egg wash and sprinkle generously with the raw turbinado sugar.
Bake for 25 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 5 to 10 minutes before serving.