Imagine your favorite pie, baked in the cutest mini version. This post will show you how to bake mini pies in mason jar lids.
Most stores that sell glass canning jars sell lid and ring sets separately also (Wide Mouth-replacement sets) so I found it easy to pick up a pack of those and have them all ready to go anytime I want pie!
The wide mouth lids measure about 3 1/2 ”.
To cut the pie crust to have enough edge to make them look pretty, you’ll need something that is 1 inch larger. Take a look around maybe you have a 4 1.2 inch round cookie cutter or a bowl.
I have a bowl that is 4 1/2 inches
I roll out my dough and turn the bowl upside down and press down to cut the dough.
Then I use a small spatula to lift the dough up to place it into the lids.
To flute the edge of the pie crust press two fingers on the outside and one finger on the inside to create a pretty scallop.
Bake the crust until lightly golden or lighter if you will be putting the pies back into the oven again. ( I put them on a cookie sheet to bake them usually, but have placed them in the oven directly on rack with great results too)
375 degrees for 10-12 minutes, for a more golden and crisp pie crust that won’t be baked again 400 degrees for 10 minutes will result in a nice light golden color.
Just press up on the bottom of the pies and the lid will release from the rim.