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Strawberry Pie in a Jar

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Strawberry Pie in a Jar
  • Prep Time 15 min
  • Total Time 4 hr 0 min
  • Servings 4
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Strawberry Pie in a Jar

Whip up these easy mini pies for your next holiday party. Your guests will love them!

Ingredients

1
box Pillsbury™ Refrigerated Pie Crusts (2 crusts per box), softened as directed on box
2
pounds strawberries, hulled and divided
1/3
cup pure maple syrup
2
tablespoons brown sugar
1
teaspoon vanilla extract
Zest from 1 lemon
Whipped cream, for topping
Cinnamon sugar, for topping
Small cookies made from leftover crust for serving (if desired)

Directions

  • 1 Preheat oven to 350ºF. Grease four 8-ounce wide-mouth canning jars with cooking spray.
  • 2 Unroll your pie crusts and lay them on a clean surface. Use a knife to cut out four 6-inch circles. Carefully press the dough into the bottom of the jars and up the sides.
  • 3 Place a piece of parchment paper in each jar to cover the dough. Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes or until the crust is golden brown.
  • 4 Let cool completely before removing the parchment paper and pie weights.
  • 5 Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes. Use a fork to mash the strawberries. Remove from the heat and allow to cool 5 minutes.
  • 6 Divide the remaining pound of strawberries among the 4 pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries. Cover and place in the fridge for 2 hours OR serve warm. If desired, serve with a dollop of whipped cream and a mini pie-crust cookie dusted with cinnamon sugar.
See Step By Step

Step By Step  

The perfect holiday dessert – an individual mini strawberry pie in a jar.

As prepared by Half Baked Harvest,

Refrigerated pie crust makes these mini strawberry pies not only cute, but easy too.

There’s just something about mini foods that gets me every single time.

I guess that technically, these may not be considered mini. Maybe more like individual. But to me that just means instead of having one I get to have two, because everyone knows a mini serving is just an excuse for seconds. It’s why we love mini foods so much. Logical, right? 

So, apparently strawberry pie is one of the top three Thanksgiving pies (number two, behind apple). Who would have thought? I guess you can’t deny it, strawberry pie IS pretty delicious. Especially when served in half-pint-sized canning jars with cute little cinnamon sugar pie-crust cookies. Love it!

Okay, so these are so simple to make. Here's how:

 

Strawberry Pie in a Jar

Gather your ingredients.

 

Strawberry Pie in a Jar

Start by preheating your oven to 350ºF. Grease four 8-ounce wide-mouth canning jars with cooking spray. Unroll your pie crust and lay it on a clean surface. Use a knife to cut out four 6-inch circles.

 

Strawberry Pie in a Jar

Carefully press the dough into the bottoms of the jars and up the sides. Save the scraps for making sweet little piecrust cookies!

 

Strawberry Pie in a Jar

Place a piece of parchment paper on top of the dough in each jar to completely cover the dough.

Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes, or until the crust is golden brown.

Baking in canning jars isn't tricky, but be sure to read our tip on the recipe.

 

Strawberry Pie in a Jar

Let cool completely before removing the parchment paper and pie weights.

 

Strawberry Pie in a Jar

Meanwhile, add 1 pound of strawberries, the maple syrup and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes.

Use a fork to mash the strawberries. Remove from the heat and allow to cool for 5 minutes.

 

Strawberry Pie in a Jar

Divide the remaining strawberries among the pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries.

 

Strawberry Pie in a Jar

Cover and place in the fridge for two hours OR serve warm.

I like to serve these with a dollop of whipped cream and a pie-crust cookie dusted with cinnamon sugar!

See Recipe
Tips  

Please be aware that baking in glass jars requires special care. Make sure that the batter or crust in the center of the jar is fully cooked. Never seal the jar while still warm or “can” the baked good for longer-term storage, because that can be unsafe. Always clean and inspect glass baking containers before use. Do not use if you find any chips or cracks, as these can increase the risk of shattering.

Use the extra scraps of dough to cut out fun holiday-shaped mini cookies. Sprinkle the cookies with cinnamon sugar and bake. They're a fun and delicious finishing touch to your pies!

Nutrition Information 
No nutrition information available for this recipe
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