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Ingredients
  • 1 package Pillsbury pie crust (unless you prefer to make your own)
  • 18 tbsp. (a little more than a cup) strawberry jam, jelly, or preserves
  • 1 tbsp. heavy cream
  • 1 tbsp. sparkling sugar
  • 9 Mason jar lids for baking

Mini Mason Jar Lid Strawberry Pies

The list of crafty and cute uses for Mason jars is never-ending; who knew they could also be used as mini pie-baking pans! Get ready to sing “bye, bye Miss American Pie” to these little cuties — they won’t last long.

How to Make

1. Preheat oven to 400 degrees.

2. Line a baking sheet with parchment and place nine Mason jar lids out on the sheet.

3. Once pie crust is brought to room temperature (about 15 minutes outside of the fridge), roll it out on a flat, well-floured surface. Check to see if the dough is sticking often, adding more flour as needed.

4. Use another small Mason jar ring (not the wide mouth kind) to cut out nine circles of dough. Roll each circle out so they are slightly larger, and then place them gently into the jar lids on the baking sheet, letting the dough come up the sides.

5. Spoon about 1 tbsp. of jam into each pie.

6. Gather and roll remaining dough into a rectangle. For each pie, cut six half inch by 3 inch strips, weave them together, and then use a mason jar ring to cut the latticed dough into a circle that will fit neatly onto the pies.

7. Use a metal spatula to transfer the circles onto the top of the pies. Brush tops with heavy cream and sprinkle liberally with sparkling sugar.

8. Bake for 13-15 minutes, or until the tops of the pie are beginning to brown.

9. Let pies cool 5-10 minutes in the ring, and then press from the bottom to remove the ring and lid.

10. Serve and prepare for many ooh’s and aah’s.

Photos
Chelsi Fisher