Imagine your favorite pie, baked in the CUTEST mini version. This post will show you how to bake mini pies in mason jar lids.
Mason Jar Lid Pies
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I use Mason Jars for so many things,
but I haven’t canned one thing yet.
I have one with holes drilled on the top I use to shake flour onto my work surface,
which I use for pie crust and pizza dough.
I LOVE mason jars and use them for everything, isn’t THIS the cutest, and THIS and THESE,
See more of my FAVORITES HERE and my FOODIE FAVORITES HERE
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and I love baking mini pies in the LIDS
they are a great size,
and the pies come out of the tins easily,
by pressing up on the bottom of the pie, the flat lid releases from the ring
oh the possibilities of pies you can make in these
FIRST start with this Easy Pie Crust recipe you make in the food processor, (makes 12 mini pies)
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.
(if you can’t find one, you can do what I do when I don’t have a cookie cutter I need, I make one. Out of the thin plastic cutting boards. Take a look here at My Giant Gingerbread boy)
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 a 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
(I have baked many of these pies and now I make sure that the red ring is not in contact with the dough) Nothing happened when I did bake with the red ring touching the dough, I just think after repeated use there may be an issue, so I would suggest baking them with the red ring not touching the pie dough.
You can fill these with anything you’d like, sweet or savory!
HERE you will find my Mason Jar Lid MINI Cream Fruit PIES
Creamy fruit pies BANANA, RASPBERRY, BLUEBERRY (or trade out your favorite fruit!
These mini pies are PERFECT for get-togethers, holidays, parties or for a simple dessert anytime!
I just LOVE pie!
Here is my post on Mini Cranberry Lemon Meringue Pies tangy and sweet and topped with meringue!
I heated up some leftover chicken with some peas and grated carrot and made a thick chicken sauce, and piled it into the baked shells, so it’s not exactly chicken pot pie, but everyone loved this quick simple dinner.
I’ll be making single serving chicken pot pies again and by request will be making them with a double crust (top crust).
RECAP: here are the links to the recipes again
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sue/the view from great island says
November 16, 2014 at 5:12 pmTHE CUTEST THING I have seen in ages!!
ctgal says
November 16, 2014 at 5:16 pmAdorable, but more crust than filling, right?
Diane says
November 16, 2014 at 8:59 pmno, there is more filling than crust. And the crust can be rolled thinner if you prefer. I did make pot pies with them and there was plenty of filling in those too. My guess is over a 1/3 cup closer to 1/2 cup filling.
Georgia says
November 16, 2014 at 5:41 pmHow clever. Perfect for mini pecan pies!
Shelby says
November 16, 2014 at 6:55 pmThis is genius! I am totally doing this to make some cute pies to take to Thanksgiving at my in-laws!
Sue {Munchkin Munchies} says
November 16, 2014 at 11:21 pmYou are so clever and these are so cute!
Amanda says
November 19, 2014 at 7:26 amLove it. Question though–for something like pumpkin pie, where you put the filling into an unbaked crust, will this work? Or do you think you need to pre-bake the crust and then put the filling in?
Diane says
November 19, 2014 at 4:19 pmno, pumpkin pie goes into an unbaked crust as it bakes for a while. Don’t prebake for that type of pie.
Toni says
October 19, 2015 at 1:48 pmThis is bloody brilliant. Thank you!!!
WendysHat says
November 19, 2014 at 9:51 amThis idea is genius! I love it!
Sherry says
November 23, 2014 at 4:46 pmHi, can you use these small piecrusts to make pumpkin pie if you do not pre bake pie shell? Can the filling be baked in the crust like anormal pumkin pie? Thnks, Sherry
Diane says
November 23, 2014 at 7:18 pmyes, they will make the cutest mini pumpkin pies 🙂
Happy Baking!
Loly says
November 23, 2014 at 9:17 pmHi, do you think I can use the frozen puff pastry dough to make these? Thanks!
Diane says
November 24, 2014 at 1:11 amI’m not sure, it tends to puff up quite a bit. But it’s worth a try.
Shirley Schlosser says
January 24, 2015 at 8:12 amCan double crust pies be made successfully in the jar lids?
Diane says
January 25, 2015 at 3:36 pmI’m sure they can, these baked up very nicely just like regular pie crust do.
Shirley Schlosser says
January 25, 2015 at 6:40 pmThank you! I’m anxious to try it.
Nevada says
January 26, 2015 at 9:14 amHi! These are just the cutest! One quick question though. When you bake them, does the seal from the lids transfer to the pie crust?
Diane says
January 26, 2015 at 11:16 amNo the seal did not transfer. I did use new lids
Nevada says
January 27, 2015 at 9:22 amAwesome! I’m going to have to make these as a Valentine’s Day treat! Thank you!
Lisa Pape says
April 18, 2018 at 6:02 pmTurn the lids upside down so the red seal is not touching the dough.
Diane Hammond says
February 2, 2015 at 9:57 pmDiane,
These look soooo good! I am planning on making them for my craft party this coming Friday. In reading the recipe for the pie crust, you mention that you get 2 nine in pie crusts out of the recipe. How many of the canning jar lid pie crusts (4 1/2″ pie crusts) do you get from the same recipe. This will let me know how many batches I need to make.
Thanks so much for your help.
Diane
:o)
Carrie says
March 28, 2015 at 11:51 pmDo you need to grease the lids at all?
Diane says
March 29, 2015 at 12:17 amNo need to grease them (just like baking a pie in a pie pan, no need to grease)
Carlene says
April 8, 2015 at 11:38 pmHI these are so cute!!!! I am getting married in July and these are perfect for the reception. I tried them today and they came out perfect, I only have one question how would I serve them? I have a cupcake stand I will put them on but any idea how to serve them? Thank you
Diane says
April 9, 2015 at 12:13 pmI’m not sure what you mean exactly. If you place them around a cupcake stand, people would take on and place it on a plate is my assumption. If that doesn’t answer your question, just me more specific and I’ll try to give you more detail.
I would display them with the rings if it’s more casual/rustic setting and remove them for a more formal look.
Norma says
May 12, 2015 at 9:49 amWhen baking do you use the white side of the lid towards the crust or do you put the metal side against the crust?
Diane says
May 12, 2015 at 11:02 amI baked with the white side against the crust.
Danielle Curry says
May 29, 2015 at 11:33 pmFor those of you concerned about BPA exposure, the canning jar lids are lined with it.
Lee says
June 21, 2015 at 10:34 amBPA free lids are available: http://diaryofatomato.com/2013/05/22/mastering-food-preservation-balls-bpa-free-canning-lids/
Carol Stiles says
May 30, 2015 at 8:27 amI would to know if you can use these more then once, and how does the seal hold up in that heat?
Diane says
May 30, 2015 at 8:37 pmI’ve baked a few times with the same lids and they all kept very nice.The seals seem to be all in tact. I don’t can, but use these lids for baking and to keep things in the fridge in them.
Mona says
June 4, 2015 at 1:02 amThat’s so amazing! Do you think this could work with cake batter too?
Diane says
June 4, 2015 at 12:20 pmI haven’t tried that yet, but it’s worth trying 🙂
Renee J. (RJFlamingo) says
July 20, 2015 at 10:17 pmThis is one of the most clever ideas I’ve seen in a long time, Diane! I can’t wait to try it!
katt says
October 3, 2015 at 9:11 pmHow long do you bake the cranberry lemon meringue pie?
Diane says
October 4, 2015 at 12:10 amThe pie filling is cooked on the stove, the meringue bakes for 10 minutes at 375 degrees. you can find more info here https://www.createdby-diane.com/2014/11/cranberry-lemon-meringue-pie.html
Susan says
November 16, 2015 at 9:49 amSuch a great idea! Can’t wait to try these out! TY!
Jennifer A Stewart says
January 25, 2016 at 11:07 amOMG that is so genius!!!
Emily says
April 8, 2016 at 7:12 amI bake these little apple pies with the bottom and top crust. The bottom crust was not Crisp.what can I do to make it like a regular pie Chris. It was not soggy but very very soft
Diane says
April 9, 2016 at 2:08 pmYou could pre-bake the bottom crust before filling.
Sarah Jester says
April 13, 2016 at 1:34 pmLove mason jars and love your directions on how to make pies in the lids !!! Bravo
Thuy says
April 15, 2016 at 8:27 amOnce you bake the lids can you still reuse the lids for canning or will the seal be broken because it was previously heated?
Diane says
April 17, 2016 at 9:53 pmI’ve reused mine with no problem. If you think you’ll be baking in them a lot and worry that the seals won’t last after multiple baking episodes, just purchase a package of lids and keep them for baking 🙂
Lisa says
September 6, 2016 at 8:24 amCan I use the lids from narrow quart size mason jars?
Diane says
September 6, 2016 at 8:33 amYou can make them with the smaller lids too.
Terri says
October 2, 2016 at 10:25 amCan these be frozen when baking an apple pi, double crust?
Diane says
October 2, 2016 at 5:03 pmyes you can freeze these just as you would any pie crust
Terri says
October 2, 2016 at 5:47 pmThank you
Terri says
November 12, 2016 at 4:34 pmI used your idea to make individual pies for Sunday football. I made apple and cherry plus banana cream. My husband can’t wait to try them. Was easy, I used store bought pie crust this time. I will be making again. Thanks for sharing .
wanda gray says
March 19, 2017 at 8:35 amI made these and my crust fell and some shrunk. Any ideas?
Diane says
March 19, 2017 at 12:26 pmbe sure the crust is not too thin, thinner crust will shrink. Chill the dough if it has gotten warm while working with it. Warm crust will cave in as it’s softer. For these mini pies you’ll want it slightly thicker and if you aren’t working quickly, chill them for 5-10 minutes before baking. I find the more I make them, the faster I get 🙂
Glena says
August 28, 2018 at 6:08 amTurn the lids upside down in the rings before inserting pie dough. Then you have no worries about the sealing ring touching the dough.