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Mini Mason Jar Lid Strawberry Pies Recipe

Mini Mason Jar Lid Strawberry Pies Recipe
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5.2 from 22 reviews

These Mini Mason Jar Lid Strawberry Pies are delightful bite-sized desserts featuring a buttery, flaky crust filled with sweet strawberry jam and topped with a beautifully woven lattice crust. Perfect for parties or a charming homemade treat, these pies bake quickly and showcase a creative use of mason jar lids for shaping.

Ingredients

Scale

For the Crust

  • 1 cup (2 sticks) salted butter, cubed and chilled
  • 1/4 cup granulated sugar
  • 2 2/3 cups all-purpose flour
  • 1/4 cup ice cold water

For the Filling and Topping

  • 18 tablespoons (a little more than a cup) strawberry jam, jelly, or preserves
  • 1 tablespoon heavy cream
  • 1 tablespoon sparkling sugar

Instructions

  1. Prepare the Crust: Place chilled, cubed butter, sugar, and flour in a food processor and pulse until the mixture resembles coarse crumbs. Gradually add the ice cold water while processing until a dough forms, adjusting the water quantity as needed. Remove the dough onto plastic wrap, knead gently to bring it together, shape into a disk, and chill it in the refrigerator for at least 2 to 3 hours.
  2. Roll Out the Dough: When ready to bake, let the chilled dough sit out at room temperature for 15 to 20 minutes. Roll it out on a well-floured surface, sprinkling more flour as needed to prevent sticking.
  3. Preheat Oven and Prepare Baking Sheet: Heat the oven to 400°F (200°C). Arrange 9 mason jar lids on a baking sheet, spaced out evenly.
  4. Cut Dough Circles: Use a small mason jar ring (not the wide-mouth) to cut 18 circles from the dough. Roll each circle out slightly larger and press them into the jar lids, allowing dough to come up the sides to form mini pie shells.
  5. Fill the Pies: Spoon about one tablespoon of strawberry jam into each dough-lined jar lid, spreading evenly but not overfilling.
  6. Create Lattice Tops: Gather remaining dough, roll into a rectangle, and cut six strips measuring 1/2 inch by 3 inches each. Weave these strips into a lattice pattern, then cut out circles matching the mason jar rings. Carefully transfer each lattice circle using a metal spatula and place it over the filling on each pie.
  7. Brush and Sprinkle: Brush the lattice tops with heavy cream and sprinkle generously with sparkling sugar to add shine and sweetness.
  8. Bake: Bake the pies in the preheated oven for 13 to 15 minutes, or until the lattice tops begin to brown lightly.
  9. Cool and Remove Rings: Allow the pies to cool for 5 to 10 minutes in the rings, then gently press from the bottom to lift off the mason jar rings and lids without damaging the pies.

Notes

  • Make sure the butter and water remain cold to achieve the flakiest crust.
  • If the dough becomes too sticky, chill it again briefly before rolling out.
  • You can substitute strawberry jam with other fruit preserves for different flavors.
  • Use sparkling sugar for a crunchy, decorative finish or substitute with coarse sugar if unavailable.
  • These pies are best enjoyed the day they are baked but can be refrigerated for up to 2 days.

Nutrition

Keywords: mini pies, strawberry pie, mason jar pies, lattice pie, bite-size dessert, strawberry jam dessert

Find it online: https://yumwithmia.com/mini-mason-jar-lid-strawberry-pies-recipe/