An easy recipe for mason jar lid pie. Learn how to make an individual pie in a canning jar lid, satisfy everyone at the table with this simple dessert.

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Pie is a classic dessert, a rich flaky crust with an endless variety of fillings. Each pie type can be associated with a season or holiday. Pumpkin pie for Thanksgiving, apple pie in the summer and cream pies for Easter.

With so much variety it can be hard to choose just one flavor to serve after a meal. Choosing just one filling could please most people but there may be some who take a pass.

These mason jar lid pies are the perfect way to create a variety of desserts without baking an over abundance of food. Make 6 mini pies, the perfect single serving, each in a different flavor or style and make everyone at the table happy.

Types of pie filling

This recipe using canned apple pie filling, but there are many options to try.

Canned pie filling is an economical way to make a dessert. The filling is sweet and comes in a many different flavors like cherry, blueberry and apply. Keep a few cans in the pantry to make as the need arises.

Fresh fruit can be chopped and sweetened to create a delicious pie. Try apples, berries or peaches when they are in peak season for the best flavor.
Cream or custard can be used for a savory and sweet pie. Try mini pumpkin pies with this technique to create individual desserts for Thanksgiving.

Individual dessert options

Serving individual desserts doesn’t apply only to pie. Mini dishes are fun to make and always a crowd pleaser, they look cute when served and help everyone stick to a single portion.

Here are a few other types of single serve desserts.

Mason jar ice cream is made in a small jar, it can be customized with just about any flavor additions, and is the perfect amount of sweet for dessert.

Desserts in a jar, or a lid, are a fun and different way to serve something sweet. These individual servings of strawberry cheesecake iare a great way to serve a summer dessert.

Ingredients and Supplies for mason jar lid pies

This recipe requires just a few ingredients and supplies.

Baking sheet and silicone mat. Parchment paper can also be used, but either way it’s important to line your sheet so when the inevitable filling seeps out the sides it doesn’t make a huge mess. A silicone mat like this one is easy to clean and helps extend the life of baking sheets.

Mason jar lids and collars. The lid is the flat round piece that typically seals a canning jar. The collar is the part that screws on to hold it in place. Buy a dozen of both here, or use what you have at home.

Pie crust. A store bought crust is the way to go for this simple recipe, but a homemade crust will work if you have the time and resources to make one.
Pie filling, pick your favorite and make a variety of flavors.
Egg wash or an alternative. An egg wash is a mixture of egg and water whisked together and brushed on top of a pie crust. It gives pastry a crisp golden brown finish that looks and tastes amazing. Milk is a good alternative if you want to avoid eggs.
Raw sugar. Sprinkle a little on top of the wash for a touch of sweetness and a pretty finish to the pies.

Mason Jar Lid Pies

Name: Mason Jar Lid Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 2 refrigerated pie crusts; 1 cup canned apple pie filling; 1 Tbsp. milk; 1 Tsp. raw sugar

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Mini individual pies made in canning jar lids

Ingredients

2 refrigerated pie crusts
1 cup canned apple pie filling
1 Tbsp. milk
1 Tsp. raw sugar

Instructions

Line a baking sheet with a silicone mat.
Place 6 mason jar collars on the mat and insert the lids with the metal side facing up.
Roll out 1 refrigerated pie crust. Place a collar on the crust and use a knife to cut a circle slightly larger than the collar. Cut 6 of these larger circles.
Use the collar as a guide and cut out 6 more circles the same size as the collar.
Push a larger circle into a collar and lid on the baking sheet and seal it in the bottom and sides.
Fill the pies with filling just to the top, do not overfill.
Cut slits into a smaller circle and place one on top of each pie, seal the edges with your fingers.
Use a fork to flute and further seal the edges of each pie.
Trim off the excess crust.
Brush milk onto the tops of each pie and sprinkle with raw sugar.
Bake at 325 for 25 minutes, until the filling bubbles and the crust is golden brown.
Remove from the oven and let cool for 10 minutes.
Push the bottom of the pie up and out of the collar to eat and enjoy.