Uploaded August 2015 | Updated September 2026, 2 weeks ago
EZ Bake Mason Jar Pies
(Individually-sized Pies in a Jar)
Make & Take or Take & Make
The following recipe makes 12 half pint mason jar pies
Ingredients:
12 - Half-pint wide-Mouth Mason Jars
*3 - 9 inch pie crusts - use your own dough, or ready made such as Pillsbury
(*Double that crust amount if you are making a pie that has a crust on top)
Pie filling: your own, or a canned filling such as blueberry, cherry, apple, pumpkin, etc.
Options: spice(s) added such as cinnamon, nutmeg, ginger
Directions:
Wash and dry the Mason Jars.
Cut the pie crust into quarters. You'll use 1/4 of each pie crust for the inside of each jar. Press the piece of pie crust into the jar, completely covering the sides and reapplying excess crust as needed. Fill the jar with your pie filling until just about to the top.
** If you want a top on your pie, use the jar ring lid as a pattern to make the upper crust on the rolled pie dough. You may put the crust on top and add a vent hole with a fork or other cut-out design. Seal off the edges with fingers or fork if you add a top crust.
If you are baking the same day, follow instructions for (A)
If you want to freeze your pie for another time, put the lid and ring on jar BEFORE freezing, and see instructions for (B)
Instructions for baking FRESH Make & Take pies: ( A )
Heat oven to 350 degrees F
Place Mason jar pie (covered with foil) on baking sheet & bake for 20 minutes
Uncover pie and bake an additional 25 minutes
Let pie cool before serving
Instructions for baking FROZEN Take & Make pies: B
Heat oven to 350 degrees F
Put Mason jar pie on baking sheet
Bake pie uncovered for 50-60 minutes
Let cool before serving
EZ Bake Mason Jar Pies
(Individually-sized Pies in a Jar)
Make & Take or Take & Make
The following recipe makes 12 half pint mason jar pies
Ingredients:
12 - Half-pint wide-Mouth Mason Jars
*3 - 9 inch pie crusts - use your own dough, or ready made such as Pillsbury
(*Double that crust amount if you are making a pie that has a crust on top)
Pie filling: your own, or a canned filling such as blueberry, cherry, apple, pumpkin, etc.
Options: spice(s) added such as cinnamon, nutmeg, ginger
Directions:
Wash and dry the Mason Jars.
Cut the pie crust into quarters. You'll use 1/4 of each pie crust for the inside of each jar. Press the piece of pie crust into the jar, completely covering the sides and reapplying excess crust as needed. Fill the jar with your pie filling until just about to the top.
** If you want a top on your pie, use the jar ring lid as a pattern to make the upper crust on the rolled pie dough. You may put the crust on top and add a vent hole with a fork or other cut-out design. Seal off the edges with fingers or fork if you add a top crust.
If you are baking the same day, follow instructions for (A)
If you want to freeze your pie for another time, put the lid and ring on jar BEFORE freezing, and see instructions for (B)
Instructions for baking FRESH Make & Take pies: ( A )
Heat oven to 350 degrees F
Place Mason jar pie (covered with foil) on baking sheet & bake for 20 minutes
Uncover pie and bake an additional 25 minutes
Let pie cool before serving
Instructions for baking FROZEN Take & Make pies: B
Heat oven to 350 degrees F
Put Mason jar pie on baking sheet
Bake pie uncovered for 50-60 minutes
Let cool before serving
