Not Martha

to make: pies baked in tiny jars

The dessert in a jar thing came at me in a few different ways. First was the mention of cakes baked in a jar over at Angry Chicken, and then with pretty frosting at Super Eggplant. What a brilliant present, an already baked cake all sealed up and ready to eat.

Later I came across these pies baked in jars at LloydAndLauren. Little pies, which you construct in jars and freeze to bake later so you have individual freshly baked pies basically on demand. This is genius. I was overcome with the need to make my own immediately.

Above, just out of the freezer. Below, just out of the oven.

First I bought a box of 4 ounce jars from a Fred Meyer store. I don’t recall what I was originally thinking when I bought 4 ounce jars instead of the more reasonably sized 8 ounce jars that Lauren used, but I think it went something like this: “ooh, cupcake sized pies”. I used Kerr brand, quilted jelly jars. Please note the importance of using jars with straight sides that don’t narrow at the opening, ok, thank you.

I dug out the recipe for Cook’s Illustrated Foolproof All-butter Pie Pastry (listed in the second post there). Next I’ll try the Foolproof Pie Dough that uses vodka, thanks to Smitten Kitchen for typing out the recipe. The all-butter recipe? Yum.

I bought some cherry pie filling in a can because, I will not lie, I am lazy.

Here are a few things I learned:

  • When putting in the bottom crust allow it to stick up over the edge to give you something to turn under and crimp later. I don’t have nearly enough crust in the picture above to do the job right. My second batch, which I didn’t take pictures of, had properly tucked crust and didn’t leak nearly as much. When you do leave enough crust they look more like this (one from my second try):

    photograph by Maggi, thanks Maggi!

  • Put filling in to about 3/4ths of an inch below the top. This way you’ll have enough room to put the top layer of crust on and press the edges together.
  • There is no really good way to get a small disk of pie dough into the jar and press it into place. I sort of made a cone to lower the dough and just smooshed everything into place, trimming a bit off where needed.

  • I used aspic cutters to make tiny shapes in the crust, I did this with the small pies made in muffin tins as well.
  • Fold over and crimp the edges as best you can, it’s pretty difficult in such a small jar. Better yet, use a larger jar.

  • Bake somewhere between 350 and 400 degrees until the bottom of the crust is browning, an advantage of baking in a glass container. The top might pop off or puff up adorably.
  • Putting a Silpat on your baking sheet keeps the little jars from sliding around when you remove them from the oven, they are otherwise frighteningly slidy and hot.
  • Don’t forget to take the lid off before you put them into the oven!

  • If you only put one hole in the crust they might erupt like a volcano.
  • Removal from the jar is a little messy. Just go with it.
  • Cherry held up better than apple as a filling with enough flavor to stand out in such a small amount. I didn’t get a chance to try blueberry. Yet.

  • Update April 2010: You might also like these cobbler baked in jars that I made for a bake sale. Sadly, these cannot be frozen and baked (as the biscuit topping won’t cook properly) but they are great for picnics and bake sales:

    cobbler baked in jars


    275 responses so far ↓

    • 1 Tiffany // Jun 5, 2008 at 5:24 am

      I want to do this. Thank you for giving me the inspiration to make a terrific, potentially delicious mess in my kitchen.

    • 2 April B // Jun 5, 2008 at 5:48 am

      Ingenious! Those look amazing! I love visiting your blog, it’s one of the highlights of my week.

    • 3 cass // Jun 5, 2008 at 6:09 am

      These are PRECIOUS. I must find something to make these for.

    • 4 Dawn H // Jun 5, 2008 at 6:41 am

      What a fantastic gift idea. Thank you!

    • 5 Eating Well Anywhere // Jun 5, 2008 at 6:48 am

      Links: Frozen pie-in-a-jar…

      Frozen pie crust? Check. Frozen pies? Check. The former is handy but slightly inconvenient since frozen crust neither rolls nor yields to a pie plate well. The latter is easy as, uh, pie, but the odd-shaped pie takes up precious freezer space. Check ou…

    • 6 Ceece // Jun 5, 2008 at 6:54 am

      amazing! I want to kiss the people that come up with stuff like this! I’m definitely trying this maybe for 4th of July?

    • 7 stacy // Jun 5, 2008 at 6:59 am

      I might have to do mini key lime pies and mini lemon meringues if our friends come over for dinner tonight. Too cute!

    • 8 Megan // Jun 5, 2008 at 7:04 am

      oh my gosh – I am SOOOO trying this. THANKS!

    • 9 Sarah // Jun 5, 2008 at 7:08 am

      Thanks for these wonderful tips!! I now definitely have to try this…

    • 10 Megan // Jun 5, 2008 at 7:24 am

      I have tons of those small jars around my house after an overly optimistic “I wanna can everything!” stint, and this is a perfect opportunity to put them to work (“I wanna make 100 mini pies!”).

    • 11 Marissa // Jun 5, 2008 at 7:31 am

      Oh yes yes yes! What a PERFECT thing to do with the summer fruits. I can just see my freezer full of jar-pies now!

      Hmm…I bet you could do tiny shepherd’s pies as well…

    • 12 Lynn in Tucson // Jun 5, 2008 at 7:55 am

      TOO adorable.

    • 13 Andrea // Jun 5, 2008 at 8:05 am

      Do you have to butter or grease the jars for easy removal?

    • 14 Sophy // Jun 5, 2008 at 8:24 am

      wow! these are so adorable. i think the next time i have a “crafting salon” with my friends, we will have to make these!

      thank you for sharing your thoughts and recipe!

    • 15 megan // Jun 5, 2008 at 8:27 am

      Andrea – I did not grease the jars and the pies came out fine after running thin knife around the sides before trying to remove them from the jar.

    • 16 Elizabeth // Jun 5, 2008 at 8:40 am

      I love all things small – and what a great way to control portion size! Thanks for sharing these little treasures!

    • 17 sizzle // Jun 5, 2008 at 9:06 am

      That’s awesome. I’m not a big pie fan but my boyfriend is. I should say though that I am a huge fan of crust. This is genius.

    • 18 fert // Jun 5, 2008 at 9:30 am

      ooh, how about making tiny chicken pot pies, too? for the winter months… or june in seattle :(

    • 19 megan // Jun 5, 2008 at 10:49 am

      Fert – That is a great idea. I love having homemade frozen dinner foods in the house but my imagination usually stops after pasta sauces.

    • 20 sarah // Jun 5, 2008 at 5:52 pm

      These look wonderful – great idea :) I was just wondering, did you try baking them straight from the freezer, or would you suggest thawing them first? It did occur to me that such a rapid temperature change might not be good for the glass, hoped someone else might have tried it first? ;)

    • 21 megan // Jun 5, 2008 at 6:24 pm

      Sarah – I baked these pretty much straight out of the freezer. I made two pies in each jar I have so far (12 jars total, I made 24 pies total) and two of them are showing stress fractures in the bottom. So, it would be a good idea to let the pies warm up a little bit.

      I have to wonder if I’d get the stress fractures even if I baked the pies starting from room temperature. I also wonder if the four ounce jars are built to stand up to as much heat as larger jars that are for more serious canning.

    • 22 Linda in Chicago // Jun 5, 2008 at 6:59 pm

      In that next to last photo the top crust looks like it’s sort of floating. Did you find that if you just sort of layed (sp?) the top crust in place and didn’t pinch it closed that made less of a mess? I’m thinking of how you can put a lattice top on a full-sized pie, for example, and how that allows the heat from the filling to vent well and make less of a “volcano mess.” Just curious. I love the idea of single serving pies. Last year I made rhubarb crisp in ramekins for better portion control. Of course they tasted so good I had to eat more than one, though…

    • 23 megan // Jun 5, 2008 at 7:09 pm

      Linda – The pictures above are from my first round of pies and I didn’t leave myself enough dough to tuck the crust under itself properly, and as a result the tops did float in some cases. The second round I managed to curl and there was a lot less dripping of the interiors. For these really tiny jars, though, it was hard enough to crimp at all and I abandoned the idea of attempting a lattice.

      If you do want to do a lattice find the 8 ounce (1/2 pint, I think) jars. This will give you a little more space to work with.

      A lot of the volcano mess you see above was actually the fault of having to turn the jar upside down briefly to get the pie out. I realize this is a design flaw, but I really like that it’s so easy to package these up for the freezer.

    • 24 Maggie // Jun 6, 2008 at 6:31 am

      I love this idea! I can’t wait til cherry season starts here.

    • 25 Christina // Jun 6, 2008 at 7:27 am

      WOW! This post was not only eye candy but incredibly inspiring for me. I’ve been messing with baking cake into jars and it just wasn’t exciting enough for me, for lack of a better word. Can’t wait to try the pie challenge.

    • 26 Verla // Jun 6, 2008 at 8:43 am

      Such a perfect idea, I’ve seen the qt recipe, but never the individual recipe…too cute gotta make

    • 27 julie // Jun 6, 2008 at 8:46 am

      Why bother with removing them from the jars? Just eat ‘em strait out of them! Besides, the little jars make the pies a perfect single-serving portion and are half of the cuteness of them, right?
      Can’t wait to try!

    • 28 megan // Jun 6, 2008 at 8:58 am

      Julie – Absolutely true. I think I was only getting them out of the jars to take pictures.

    • 29 czg // Jun 6, 2008 at 9:07 am

      Do you think if you put the frozen pie in a cold oven then started the baking process there might be less concern over the jar breaking? Then you would have to adjust the timing…just a thought.

    • 30 megan // Jun 6, 2008 at 9:22 am

      CZG – I’m suspect the crust would cook incorrectly in that situation. I think the butter would melt and soak into the flour, making the crust less flaky. I’m just guessing though, does anybody have any experienced knowledge on this?

    • 31 Jimmie // Jun 6, 2008 at 9:53 am

      These are AMAZING! I can’t wait to make a million of these.

    • 32 rick // Jun 6, 2008 at 10:25 am

      Awesome pies. I am so excited to make one.

      Thanks for the wonderful post and pics.

    • 33 Stacy // Jun 6, 2008 at 3:48 pm

      Wow, these are rad, thanks for sharing! I am going to make these for father’s day. My Dad always says he doesn’t want anything but he will want one of those for sure!

    • 34 Linda Mitchell // Jun 6, 2008 at 7:13 pm

      I thought that was so wonderful….I will send it to my foodie friends, thank you.

    • 35 amy k. // Jun 7, 2008 at 10:59 am

      oh no. now I have to try this too!! brilliant.

    • 36 Bobby // Jun 7, 2008 at 1:42 pm

      yum, looks delicious! I would love to try one of these. Great photo’s as well.

    • 37 Madeline // Jun 7, 2008 at 1:53 pm

      I can’t believe what a great idea this is! Seriously, I’m in heaven at the moment. The best thing EVER!!!

    • 38 Danielle // Jun 7, 2008 at 2:49 pm

      So just to clarify, did you freeze them fully assembled, with the filling in and the top on?

    • 39 megan // Jun 7, 2008 at 3:42 pm

      Danielle- Yes, assemble and freeze.

    • 40 My Sweet & Saucy // Jun 7, 2008 at 4:53 pm

      Those photos are way too funny…and cute at the same time! Love this!

    • 41 drt // Jun 8, 2008 at 6:35 am

      Great work, but how to make low glycemic index pies out of this?

    • 42 Rachel // Jun 8, 2008 at 7:45 pm

      BRILLIANT!! I am addicted! My hubby and I are going to sell these at the local farmer’s market! Thanks for the idea!! :)

    • 43 sami // Jun 9, 2008 at 5:39 pm

      I am pondering how to adapt this to a campfire for an upcoming camping trip. Wrap the whole shebang (without the jar lid, of course) in foil and toss it into a fire (one where it has died down and is just coals, of course) What do you think?

    • 44 megan // Jun 9, 2008 at 5:59 pm

      Sami – I think you’re in for broken jars if you do that, as the glass won’t be evenly heated and will likely break from the stress. I think a campfire is more suited to make a crumble, or biscuit topped dessert in a metal container.

    • 45 Personism » Blog Archive » Links: Mmmm, pie! // Jun 10, 2008 at 4:24 am

      […] not martha – to make: pies baked in tiny jars Mmmm, PIE. Personal pie, no less. Who doesn’t love personal pie? (tags: food pie delicious random cooking) Digg This    Save to […]

    • 46 Gloria // Jun 11, 2008 at 1:22 am

      Ah, finally I know what to do with the many empty little marmalade jars I have around the house (bad habit, but glass jars are so puuurdddyy). This is so brilliant! But do you know how I could check whether certain jars can withstand a certain temperature? Or if you could tell me what sort of jar you used? I don’t want my little cute jars to explode on me in the oven. Oh, also if you know that the jars can be reused? I’m thinking that maybe it’s wise to use and dispose because the heat would er…weaken the…er…whatever it is that holds glass in their shape. I’m very bad at all this scientific whatcamacallit but I hope you understand what I mean…

    • 47 megan // Jun 11, 2008 at 8:16 am

      Gloria – I’m afraid I don’t have any good idea on what the glass can withstand. I’m afraid to say to use them once and toss them, it would be more environmentally friendly to make the pies in muffin tins at that point. If you’re afraid of the jars exploding I would suggest not putting a froze pie into the oven, that seems like the thing that would put the most stress on the glass.

    • 48 Michelle // Jun 11, 2008 at 2:23 pm

      Amazing, amazing idea! I’ll try my hand at these for Father’s Day this Sunday.

    • 49 Arlene McMillin // Jun 11, 2008 at 3:08 pm

      I have always used large size custard cups with a top crust. Cover with aluminum foil.

    • 50 kate // Jun 11, 2008 at 3:15 pm

      what about making these in a giant muffin tin so you can make 6 at a time?
      Anyone try that yet?

    • 51 chris // Jun 11, 2008 at 3:32 pm

      answer to 2 things. low temp oven would melt the butter and cause soggy crust. Acn canning jars are designed for heat. not all glass is as sturdy. Grand idea!

    • 52 chris // Jun 11, 2008 at 3:32 pm

      answer to 2 things. low temp oven would melt the butter and cause soggy crust. And canning jars are designed for heat. not all glass is as sturdy. Grand idea!

    • 53 beverly // Jun 11, 2008 at 4:06 pm

      What nice thing to make.

      When my family have a getogether we always make apetizers and this going to go over big at the next getogether.
      thank you

    • 54 megan // Jun 11, 2008 at 9:54 pm

      Kate (#50) – I have done this, see this picture on my Flickr from Thanksgiving of 2005. It was pretty good, but difficult to remove all the pies in the tray at the same time, which is why I like the jar idea — you can remove them one by one or just eat them from the jar itself.

      Also see my pies made in mini muffin tins from a few years ago, the thing that started my miniature pie love.

    • 55 Cathy // Jul 2, 2008 at 9:19 am

      I was wondering, if once the pies are cooked you put the lids on the hot jars would the pie/cake, be able to be kept unrefridgerated until you wanted to eat it? If it couldn’t be kept like this, can you process the jars with contents, like you would if making jelly and the contents stay good unrefridgerated for a very long time?

    • 56 Josh // Jul 14, 2008 at 7:04 am

      How long would these keep in the freezer? Sounds like a great gift idea no matter what though!

    • 57 Gwen // Jul 27, 2008 at 7:07 am

      Ahhg! I love this! I’ve never been interested in pies before but I want to bake one RIGHT NOW! This is a great idea for presents and care packages!

    • 58 Links Extravaganza 8.1.08 « Red Sea // Aug 1, 2008 at 10:57 am

      […] Pies Baked in Tiny Jars | Hat tip to Kirtsy. Cute, easy pies! […]

    • 59 Jennifer // Aug 7, 2008 at 8:12 am

      I have been wanting to do this with cheesecake. Any ideas or directions

    • 60 megan // Aug 7, 2008 at 9:11 am

      Jennifer – I think just doing them the same way you’d do small cheesecakes in ramekins, in a water bath, would work out really really well. As someone mentioned above, make sure you get jars meant for canning, they are made of a type of glass that should hold up to boiling water.

    • 61 Gale // Aug 11, 2008 at 3:01 pm

      these are lovely now you have to try cake in a cup….

    • 62 Carolne King // Aug 13, 2008 at 1:44 pm

      THis is a GREAT idea. I have made open top pies (pecan) in mini muffin pans but never thought about fruit pies in small jars. Thanks for the brilliant idea.
      Caroline in Maryland

    • 63 chiffonade // Aug 18, 2008 at 3:59 pm

      Those pies look amazing! I’ve seen little cakes baked in mason jars but never pies. And Megan – thanks for the inspiration on the cheesecakes as well. Cheesecake is my specialty!!

      Clearwater, FL

    • 64 Baba // Aug 19, 2008 at 11:27 am

      Great idea! I want to make lots of these and freeze for the family’s enjoyment.

    • 65 Carla // Aug 20, 2008 at 8:49 am

      I love these! I was given a ton of little wide mouth jars like that and I had no idea what to do with them since I already have tons of jars. These are perfect! I can’t wait to try them :D

    • 66 ThursdayNext // Aug 22, 2008 at 10:24 am

      I have some confusion about the measurements in this idea. I looked over at Lauren’s site, and she definitely used the same size you used, 4-oz, although in the comments, she seems to have made a mistake, calling them “wide mouth half-pint.” 8-oz, half-pint jars are, if we use Lauren’s measurements, 4 quarters high. We just made these, and took the advice about using 8-oz (half-pint) jars. This had some unintended consequences.

      First, they’re just not nearly as cute.

      Second, you can’t put the dough in and push it against the sides, because the jars are too deep and, using standard wide mouth, too narrow for an average person’s hands.

      So you have to roll dough, make 2 dough circles, put one at the bottom of the jar, roll out a long-ish rectangle, make it into a cylinder, insert the cylinder in the jar, fill it with filling, put the other dough circle on top and tidy up the top of the cylinder. A lot of fussing, especially with pie crust, which notoriously does not appreciate fussing.

      We haven’t baked any yet; that’s next, so we can’t answer to glass stress. I wonder if there’s a difference between baking straight on a rack (maybe with a drip-catch pan on the next rack down) or putting the jars on a metal pan, or a glass pan. Worth investigating.

      Also next time we’re going to try the little 4-oz, because I think the wishful thinking about 8-oz didn’t take into account the fact that the size difference is in height, not height and width.

    • 67 Lauren // Aug 22, 2008 at 1:54 pm

      I wrote back to ThursdayNext, but I’d like to clear up any confusion to anyone else who might have thought I used tall jars. They also make 8-ounce jars that are short and squat, kind of cereal-bowl-shaped. You can see a side-by-side photo of an 8-ounce and a 4-ounce here

      Sorry for any confusion! Happy baking, everyone!

    • 68 The Dear Dr.MOZ Baby Blog » Play with Your Food: Dessert Edition // Aug 22, 2008 at 2:58 pm

      […] Pies Baked in Tiny Jars: Here’s a cool step-by-step recipe from Not Martha. Who can resist personal little pies like these? […]

    • 69 Delilah // Aug 23, 2008 at 11:22 am

      These pies are too cute! I would love to use this idea for this year’s Thanksgiving. I also think it would be a great little desert for a baby shower. Cut a baby rattle shape out of the top!

    • 70 Brenda Peters // Aug 26, 2008 at 6:58 am

      Re: campfire pies … what you want to use is a “pie-iron” which is a metal contraption that holds 2 slices of bread with desired filling. When put into the coals of a fire, the bread toasts quite nicely and the result tastes remarkably decadent for a campfire production. Happy Camping!!

    • 71 EQHL // Aug 26, 2008 at 7:55 am

      I am going to make mince meat pies, since my spouse doesn’t like them. More for me!
      Great way not to waste a hard to get item.

    • 72 A Very Cute Recipe! « Ramadhan Planner ::::::«»«»::::::«»«»::::::«»«»::::::«»«»:::::: Have You Made Up Your Fasts? // Aug 27, 2008 at 8:38 am

      […] NotMartha.Org – Pie in a Jar […]

    • 73 Frances // Sep 4, 2008 at 10:32 am

      What a wonderful idea. I’m going to do this for my husband and I. Thanks for telling about the pies.

    • 74 brenda // Sep 4, 2008 at 6:50 pm

      Oh My Gosh! How wonderful is your little pies in a jar!! Thank you for sharing this sweet idea!

    • 75 carole // Sep 5, 2008 at 7:42 am

      did you freeze these.then bake? or can you freeze them and then bake????

    • 76 Jennifer // Sep 7, 2008 at 6:33 am

      The Cheesecakes are great in the 8oz jars. Thanks Megan

    • 77 Jen // Sep 9, 2008 at 2:22 pm

      Love the pies and for reference, I lvoe the vodka pie dough recipe. It’s so easy to work with.

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    • 79 Carolyn from Angelica // Sep 26, 2008 at 2:18 pm

      I love this idea b/c I’m a diabetic and I’m always “missing out” on the desserts I make for the family. Now I can make these mini pies and portion control the sugar and ingredients. LOVE THIS IDEA! And there is always room in the freezer for a good dessert:-)

    • 80 Molly // Oct 12, 2008 at 11:58 am

      Hello! I am thinking about making 200 of these mini pies in jam jars for my wedding next year, and I wanted to see how long they would last in the freezer. I want to try to get ahead of the game and make them in batches to freeze for next year. What do you recommend for lead time? Do you think they would be good if I made them 6 months ahead of time?
      Thanks! I made a sample batch last night in Cherry and they were soooooooo good!!!


    • 81 megan // Oct 12, 2008 at 12:39 pm

      Molly – I have no idea how long these would keep, though I would be afraid that six months would ruin the dough. Do you have a deep freeze? Please know that I think there is lots of room for things to go wrong with these pies, the glass jars are not made to go from freezer to oven, and serving them all hot (if that is what you are planning) would be troublesome as you have to either hand somebody a hot jar or slide each pie out of the jar while they are still hot to be served. For a wedding I’d consider something less labor intensive, sorry to sound the negativity horn here but it’s your wedding day, I’d try to make things as easy as possible.

    • 82 delikatissen // Oct 15, 2008 at 2:22 pm

      They are so lovely! I love them. Great job!

    • 83 carole // Oct 29, 2008 at 7:39 pm

      do you bake these pies and then freeze? or freeze them UNBAKEd?

    • 84 Susan LeBlanc // Nov 3, 2008 at 4:08 am

      Has anyone tried taking the lids,boil them, and placing on top of the jar right after removing from oven to make a permanent seal?
      This would make it possible to keep longer, perhaps?

    • 85 mpj // Nov 7, 2008 at 3:44 pm

      Carole, you assemble and freeze — defrost and cook! Sounds great – can’t wait to try it…

    • 86 Lau // Nov 13, 2008 at 12:09 pm

      Wow! It looks DELICIOUS!

    • 87 Megan // Nov 13, 2008 at 1:37 pm

      These are sooo freakin cute! i love them! I just might have to try them out on my own!

    • 88 Angella // Nov 15, 2008 at 6:41 am

      Bookmarking this!!!

    • 89 Kristina // Nov 18, 2008 at 3:40 pm

      These are too cute, and I can’t wait to try them!

      As for the temperature that glass can withstand… to shape glass it normally has to be above 1200 degrees Fahrenheit (I’m a glass artist, and that is what I heat my glass to create bowls and plates). So depending on how it is made glass can easily withstand temperatures in a standard oven. Your stress cracks are probably from the extreme temperature shift from freezer to a preheated oven. If you let the pies thaw a little they should be fine.

    • 90 jenney // Nov 18, 2008 at 6:00 pm

      The whole “glass shattering from temp changes” fear is the thing to worry about when you put the glass into direct contact with the change in temp, e.g. the stove, a campfire, boiling water, etc. A hot oven isn’t the same thing at all because air has lousy heat transfer. Consider how you can stick your hand in a 210* oven for several seconds. Now consider sticking your hand in boiling water. Same temperature, but one causes a little discomfort while the other causes severe burns. The reason is that water transfers heat very well, as does metal (like a stove).

      Don’t ever stick your frozen jars into warm water. Don’t ever stick your glass jar on the stove. Don’t ever stick your hot glass jars into even room temp water. But frozen glass into a hot oven? Go for it. Cooks Illustrated (and their sisters, ATK and Cook’s Country) have several recipes for things that go straight from freezer to oven with no trouble in the test kitchen, and they are where I got that information. I’d link to the article, but it is for CI members only :(

      I would only use glass intended for heat, however, because it is tempered. That would be Pyrex-type custard cups & ramekins and canning jars. I would not use a drinking glass, for example. The tempered glass is made to be in contact with boiling liquid, and the filling almost certainly boils while it bakes. Furthermore, those containers should be fine to reuse. Our grandmothers reused canning jars for years, only replacing the seals after one use. (ever wonder why a box of canning jars comes with seals but you can also buy seals separately? That’s why-the seals only seal perfectly once!) The only recommendation is to avoid using metal utensils inside the jar (like scraping out with a knife) because that can cause microscopic scratches that weaken the glass and cause breakage when exposed to high temps (like boiling pie filling).

      Sorry so long. Hope that clears up some confusion.

    • 91 Kate Ward // Nov 19, 2008 at 8:18 am

      The Brits have this delightful product in their frozen foods section called mince pies. They’re tiny mincemeat pies (muffin cup size) baked and frozen so that you can pop one out, or two, and warm them and individually serve them. Just like your idea above. I tried making them here in the states by using large muffin pans, pie crust, and mince meat mix in a jar. They turned out perfectly. You can do the same with fruit pies as well. The jars idea is another fun one too, thanks!

    • 92 Jessica // Nov 20, 2008 at 8:00 am

      Has anyone tried refreezing these? Or leaving them out for a while before cooking? We are canning our own jam for Christmas presents this year and I think these would be great to add. I can make them ahead and freeze them, and they’ll defrost in the gift giving process but I’m not sure people would want to cook them right away? Or I could make them the morning of and people can freeze them after they get them, but then they might be out or in the frig all day. Would that be okay? I’ve left pie crust in the frig overnight before….

    • 93 D // Nov 28, 2008 at 9:39 pm

      the “brits” tiny pies are called tarts (mince tarts, jam tarts) and are just pastry with filling made in a muffin pan.

      Is this really a foreign/novel idea on this side of the pond?

    • 94 ChristinaF // Nov 29, 2008 at 8:41 am

      I’m thinking of doing this for christmas. but my question is, don’t you have to keep them cold while you’re handing them out? if i’m going to be out visiting, should i just bring a ice chest with me?

    • 95 megan // Nov 29, 2008 at 9:28 am

      D – Here tarts are usually defined as not having a top crust. While I know they exist I’ve never actually encountered a tray of tarts at a party or holiday. We traditionally only bake full sized pies. Smaller cups of pastry are usually reserved for savory appetizers. So yes, at least in the US I inhabit, small pies are very novel.

    • 96 megan // Nov 29, 2008 at 9:29 am

      ChristinaF – It really depends on how long you’ll be out and if you suspect the ingredients will go bad. I only froze them so that they would keep.

    • 97 peanut // Nov 29, 2008 at 2:57 pm

      I showed these to my husband and we’ll be making some as soon as I can find some jars. I like teh idea of giving them away as presents – what a fun hostess gift (instead of my usual log of shortbread cookie dough).

      I’m interested to hear that you don’t eat sweet tarts in the US because they are very common in Canada, especially around Christmas. Mincemeat and butter tarts (think pecan pie without the pecans) are probably the most common but people will use any sort of filling (though I’m not sure I’ve ever had an apple tart).

    • 98 Jourdan // Dec 20, 2008 at 6:18 pm


      no doubt, i will be baking these for the rest of my life…

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      […] Pies in tiny jars […]

    • 101 Trish // Feb 26, 2009 at 5:12 am

      This is so cool! I have to do this. Not only are they just too cute, but they are portion controlled as well! I love it.

      Now to just locate those adorable little jars!

    • 102 » Blog Archive » More Stuff to Make // Mar 3, 2009 at 6:44 am

      […] It may have snowed 8 inches yesterday, but I’m still thinking spring, and berries.  So I can’t wait to try these Pies in Jelly Jars. […]

    • 103 k // Mar 3, 2009 at 1:29 pm

      Where are you ladies finding these jars. I can’t find them anywhere. Everything I find has a smaller neck. Help? Thanks!

    • 104 Pie in a Jar. | // Mar 7, 2009 at 6:07 pm

      […] found this lovely little recipe on Not Martha, and while I don’t have the patience here, I’m wondering if my ladies and I might try […]

    • 105 tara // Mar 23, 2009 at 7:32 am

      Hi, I LOVE these! I made mini pies last night to freeze for lunch boxes. This morning I made chicken pot pies with the 8oz wide mouth jars. I found a mushroom cookie cutter at I was TOO cute! Thanks for the awesome idea!

    • 106 connie cleek // Apr 2, 2009 at 8:07 am

      Hi Megan,
      What a great idea! The single serving size is what is so appealing, and they look precious! Did you roll out the dough or just smush it into the jar? About how much dough do you use for this step?
      Thank you!

    • 107 Aliya // Apr 11, 2009 at 6:24 am

      THIS, has got to be one of the most creative things I have seen!!
      They are sooo cute, I can think of a great many occasions for these.
      Thank you for sharing your great ideas!
      I wonder if I’ll ever make a regular pie again…

    • 108 Sarah // May 1, 2009 at 2:23 pm

      I love this and would love to reproduce and post this over at
      I would absolutely give you credit for it right off the bat, and it could draw a lot of traffic back to your website!
      Let me know what you think!


    • 109 megan // May 1, 2009 at 2:51 pm

      Hi Sarah – Thank you for asking but at this time I am not going to give you permission to republish. If my projects as a whole are going to appear somewhere else I would like to retain the ability to edit and update them, so I might publish this to the Instructables website myself at a later date.

    • 110 Breanne // May 9, 2009 at 7:20 pm

      These bitty pies are so cute!!!! Wonderfully unique idea!!! Definitely must make these some time!!!!

    • 111 Becca // May 14, 2009 at 2:02 pm

      Oh man someone’s totally ripping you off on I got a link to this in my email today!

    • 112 Kendra // May 26, 2009 at 5:34 pm

      What a completely wonderful idea! I am wondering if you could freeze the pies, take them out of the jars, and then just pop one into a jar for baking? I do that with double crust pies sometimes. This might alleviate the drastic temp change potentially causing the glass to break.

    • 113 megan // May 26, 2009 at 5:58 pm

      Kendra – I think you could do that! Though, I have to admit I’m a lazy type and it sounds like a lot of work to me. Putting on the lid and popping the pie in the freezer makes my not-much-work filter go crazy with love.

    • 114 peter macksey // Jun 12, 2009 at 7:58 am

      Hi so I came across little pies on a site but the directions were vaige, but there was a link to your site and I just finished my secound batch. This time I made the filling meat. Grew up in a mill town eating this type of pies.
      ground beef, potatoes, onions, bell peppers, mushrooms, boy food. Worked great.

    • 115 Amy // Jun 15, 2009 at 9:09 am

      It is a lovely idea that I am going to try. And it has my imagination going for other mini meals in a jar. Thanks. Oh and nice presentation of instructions and results, and nice photos. Nicely done.

    • 116 Nathalie // Jul 8, 2009 at 7:33 am

      I’m in heaven. I found this recipe through a link from another blog, and have been having butterflies since I saw the pictures. Thank you for all the extra links to other butterfly-worthy treats and tricks, and YAY for pies small enough and convenient enough to have every day.

    • 117 Liz // Jul 28, 2009 at 10:56 am

      Would you anticipate any problems just baking them fresh in the jars, without freezing? I can’t imagine it would be too different from just baking a pie in a regular container then.

      Love your site, by the way. Longtime reader :-)

    • 118 Crislee // Aug 1, 2009 at 8:19 pm

      This may have been asked but didn’t go through all of your many comments..but a question…
      If I bake them first, then seal them like the cakes in a jar, can I send them overseas to my husband whose deployed.
      Can you imagine HOMEMADE APPLE PIE FROM HOME when you’re so far from home? Just curious if you’ve tried to see how long they last without freezing or even refrigeration. THANKS!

    • 119 Melissa // Aug 2, 2009 at 9:17 pm

      I am wondering the same thing as Chrislee about sending them overseas how long would they last?

    • 120 ainsley // Aug 5, 2009 at 10:17 pm

      AMAZING :) I’m absolutely inspired. I love creativity, and your creations are definitely very innovative! I’ll be back more often! thanks!

    • 121 Cheri // Aug 19, 2009 at 2:09 pm

      Were making a whole bunch of these pies and sending them to the military troops. When they come out of the oven you put the lids on and when they cool…..they seal and are ready to go!!

    • 122 Cheri // Aug 19, 2009 at 2:11 pm

      Sorry Crislee I didnt take time to read all the comments above but yes these are good to send overseas. Our chapter of Blue Star Mothers of America is doing this very thing for the fall project!

      Semper fi!

    • 123 melody // Aug 26, 2009 at 9:14 pm

      This is a wonderful idea! Thank you. In western Canada we can purchase wide-mouth salmon jars, measuring 3 1/4″w x 2 3/4″h which I think might be perfect.

    • 124 Julie // Aug 30, 2009 at 10:20 pm

      I think it would be fun to serve them right out of the jar! I actually saw this with a sponge cake dessert in the Netherlands. You could put it on a plate a la mode with a little garnish.

    • 125 sherry // Sep 2, 2009 at 4:45 pm

      I have been trying to find a recipe for pecan pie in a jar. Do you have any ideas on how to make these pies.

    • 126 // Sep 4, 2009 at 11:59 am

      not martha – to make: pies baked in tiny jars…

      Instructions on how to make individual sized pies that you can freeze and use on demand….

    • 127 Sarah // Sep 16, 2009 at 8:13 pm

      Thinking ahead for Christmas presents :)

    • 128 megan // Sep 21, 2009 at 9:57 am

      Sherry – I have never baked a pecan pies so I’m afraid I cannot be of specific help in this case.

    • 129 sherry // Sep 21, 2009 at 9:57 am

      Thanks for answering my question about pies in a jar. I had seen the pies baked in tiny jars on your site. But, I am looking for PECAN PIE in a jar. It has no crust only filling and pecan. I just don’t know how to process them. Should you cook the filling first and then fill jars so the pecans don’t float to the top? I can’t figure it out.

    • 130 Katie // Oct 7, 2009 at 8:39 pm

      About the pecan pie… I would think with such a small jar, it wouldn’t matter if the pecans did float to the top. I would just make the filling as usual and pour a little into each jar, then top with a few pecans.

    • 131 brown paper packages // Oct 19, 2009 at 2:23 pm

      LOVE this idea! I just linked you on my blog!!

    • 132 Angela // Oct 20, 2009 at 4:06 am

      Can you use baby jars? Have tons, just wondering.

    • 133 megan // Oct 20, 2009 at 9:21 am

      Angela – If you want to be able to slide the pies out of the jars make sure they have straight sides, but if you’re going to eat it out of the jar itself I think it would be fine. Experiment with one jar first, though, and be very careful!

    • 134 Dances With Corgis » Blog Archive » It’s Decorative Gourd Season, Mutherf*ckers! // Oct 23, 2009 at 10:18 am

      […] for dessert tiny pies baked in glasses I’m excited to make these tiny pies because I need to make a bunch of pie crust for […]

    • 135 Pie In A Jar: So It Begins « The Pieist // Oct 27, 2009 at 12:20 pm

      […] I immediately had to surf the net to find pictures and directions. Props to and for the […]

    • 136 malywood // Nov 5, 2009 at 7:14 pm

      Forgive my ignorance, but you made a comment – way back – about the jars that narrow at the opening…should this type not be used for baking pies in?

    • 137 megan // Nov 5, 2009 at 7:54 pm

      Malywood – The only reason is that you cannot slide a cooked pie out of a jar that has a narrower mouth opening. If you are going to eat the pie right out of the jar it’s not an issue, but if you want to remove the pie from the jar to, say, serve on a plate with a scoop of ice cream, you’ll need a straight sided jar to get the pie out. So, no issues with jars otherwise!

    • 138 Dawn // Nov 6, 2009 at 5:35 pm

      These are fantastic and I thought would be a great switch from my usual tins of cookies at christmas. However I would have to bake them, screw on the lid and then give them out up to a day later. Do you think that would work?

    • 139 Beth // Nov 8, 2009 at 6:22 pm

      These little pies are a wonderful idea- I am so glad I googled across your site! My husband is the cook in our family and he has gone little-pie-crazy since trying this out. Do you think pumpkin pie would work for this?

    • 140 Demeter Made // Nov 10, 2009 at 10:04 am

      This is such a great idea! Good for portion control, too. I’ve been looking for ideas for freezer desserts. So glad I found your site!

    • 141 #19 Neighbor Christmas Gift – Pie Cooked in a Jar | How Does She... // Nov 14, 2009 at 8:48 am

      […] would be super fun to receive!  Not Martha cooked her pie in a […]

    • 142 size matters? « little nerdy // Nov 16, 2009 at 3:36 pm

      […] clearly not going to happen, so i am going to make these mini pies instead and eat them all by […]

    • 143 pie in a jar // Nov 21, 2009 at 11:33 pm

      […] months ago, I was browsing Not Martha when I came across these tiny pies baked in tiny jars. Megan (Not Martha) used tiny jelly jars (4 ounce size) for her pies. I was so excited I went out […]

    • 144 Maya // Dec 25, 2009 at 12:58 am

      I’m definitely trying this! I bought little jars and some cherry pie filling, wrapped ‘em up, and I’m giving them to my mom for Christmas! It’ll be an adventure to make them together. :) Thanks!

    • 145 Denise Lea // Dec 27, 2009 at 7:20 pm

      This is , for sure, going on my “have to ” list for my annual woman’s Anti-SuperBowl getaway weekend in Pt. Reyes, Ca. . We all try and out do each other with clever and wonderfully simple meals. This certainly fits in and I am really looking forward to experimenting. Great Stuff!!!!

    • 146 Terrilyn // Dec 28, 2009 at 5:06 pm

      I am on a superb diet. These pies fit well into this diet as my “diet” is to just try to not eat too much of the things I normally completely finish. (this usually includes the entire baked item. Yes, I have a very sweet tooth for the baked goods. I appreciate the idea and apprec iate what your doing here. I “stumbled upon” your web-site and am happy I did. I will return. Thank you.

    • 147 Dawn S // Jan 18, 2010 at 5:14 am

      Love these! I’ve tried them with different fillings – eaten some fresh – frozen some for up to a few months – they’ve all come out delicious. My only problem is getting the crust to be flaky and maybe a little hard as opposed to being chewy. Any ideas? Or am I the only one having this problem?

    • 148 Marisa // Jan 19, 2010 at 3:54 pm

      This has both of my prerequsites, Cute, and yummy! Plus it comes in it’s own container so no fear of over eating! And I can pop one in the oven and cook it up when ever I feel like it. Totally gonna book mark this one! ;)

    • 149 Angela // Jan 26, 2010 at 12:11 am

      I was wondering. What kind of shelf life do these have if you bake them and them put a lid & ring on to seal the jar? My fiance is in Afghanistan & I would love to be able to send something like this to him. Has anyone tried this yet?

    • 150 megan // Jan 26, 2010 at 12:28 am

      Angela – I’m not certain, however see comment #121 above. Also, if you Google phrases like “pie in a jar military” and “pie jar shipping” you can find some results. I encourage you to keep trying that, you might find some tips among the techniques used to bake and ship cakes in jars. Here are a few of the links I found: cake in a jar to Iraq, a note on the safety of baking in jars, some advice at Yahoo Answers. Best of luck!

    • 151 sabine // Jan 27, 2010 at 1:11 pm

      this is a great way to transport a sweet treat to a picnic or outing. love it!

    • 152 hot dates « daisy // Jan 29, 2010 at 10:54 pm

      […] I made these tonight. I popped them in the freezer for now. I’m having the Kelly’s over for dinner next week […]

    • 153 UK Foodie // Feb 1, 2010 at 5:31 am

      What a great idea, thanks for sharing!

    • 154 Valentine Hacks with the Kiddos « Portrait of a Lady // Feb 6, 2010 at 3:08 am

      […] Pie-in-a-Jar Valentines: Adorable 1. […]

    • 155 The World Surrounding Me » Blog Archive » Lists // Feb 13, 2010 at 9:07 am

      […] Pie-in-a-jar. Maybe this is a way to make pie and not pig out on it all ourselves (or have it turn nasty before it can be consumed). […]

    • 156 Kelly // Feb 26, 2010 at 9:46 am

      Absolutely fabulous idea. I can’t wait to try this on my own. How fun and perfect is this?
      Thanks for sharing.

    • 157 Mari // Feb 26, 2010 at 4:43 pm

      my grandfather has a severe sweet tooth and my uncle lives with him across the road I gave my uncle the recipe THANKS!!!!!!!!!!!!!!!!!!

    • 158 Lara Adler - a personal health + lifestyle counselor » » Want a Clean Green Kitchen? Ditch the Plastic and Go Glass! // Mar 1, 2010 at 6:05 am

      […] DYING to try this) you can bake in them too! I found these great websites where food bloggers baked teeny weeny pies (the pic above is from inside some 4oz mason jars, and even cupcakes! So […]

    • 159 Sarah @ Mum In Bloom // Mar 22, 2010 at 12:00 pm

      No wonder there’s so many comments on this great post. Such a fabulous idea! One of the followers on my blog is actually called “Mini Baker” & I’m gonna email her the link to your site. So many sweet little things here :o)

    • 160 marika gauci // Mar 29, 2010 at 6:02 am

      Just adorable! wonderful idea!!!! such a time saver and a WOW factor!
      xx marika

    • 161 FoodFriday: Recipe Round-up « Epicurvegan // Apr 16, 2010 at 8:26 am

      […] You don’t need to make a perfect crust for these pies in little jars  […]

    • 162 janice // Apr 16, 2010 at 10:55 pm

      I just wanted to say thanks for this fabulous idea! I made chicken pot pies in jars tonight and they are not only adorable but delicious. This is the recipe I used in case anyone is interested:

      Thanks! I love your blog!

    • 163 Ela // May 4, 2010 at 1:32 am

      LOVE, LOVE, LOVE this! Such a great idea. Definitely going to try this one. I’m extra excited to make chicken pot pies too! Thanks for sharing. :)

    • 164 Wedding Dessert… in a Jar! | - wedding, marriage and bridal news and reviews // May 4, 2010 at 1:47 am

      […] pie and cobbler ideas and tips from Not Martha, who points out that you can make these in advance, freeze them, and then bake them on a later date […]

    • 165 Jessica H // May 13, 2010 at 7:37 am

      Hi! I’m just wondering if either of these can be baked and sent to the troops over seas. I definitely like the idea of the pie. Do you think after baking it would be possible to boil the lids and place them on top to seal them? I just want to make sure they would stay fresh like the cake in a jar that I have already made :)

      Thank you :)

    • 166 megan // May 13, 2010 at 10:30 am

      Jessica H – The way I’ve been making these certainly wouldn’t work to ship overseas. However, on the older posts about the pies in jars there were a few comments from people who do make them for that purpose. I don’t know how to make the jars safe for shipping but I think if you find some forums for family of troops or support of troops you might have luck finding advice on how to make these to ship. Good luck!

    • 167 Drawkward // May 13, 2010 at 11:53 pm

      This would be great for camping! Screw the lid on and carry it in your pack! You could easliy bake this in your solar oven! thanks for the idea

    • 168 ahansen // May 16, 2010 at 11:14 pm

      My daughter wants cupcakes and mini pies on a stand for her wedding instead of the traditional wedding cake. I seen an earlier comment how this would probably not be a good idea to try to attempt for a wedding. I was wondering if anyone did try or does anyone have any suggestions. Would I want to take all the pies out of the jars, if so do they break or is there a trick to do it when they are hot or cold?

    • 169 megan // May 16, 2010 at 11:48 pm

      ahansen – To get the pies out of the jars I ran a knife around the outside and inverted them over a plate. Its a lot of work, the pies break often, and in my opinion it’s too much trouble to go through for a large batch of them. But I think serving them still in jars is charming, and it would save a lot of labor.

      If you want hot pies and it’s a DIY wedding I suspect it would be too much trouble to bake them while everybody is eating dinner. But if you want room temperature pies it would be just fine. Bake them the day before and set them out in the jars and it wouldn’t be too much more work than cupcakes.

      I hope this helps, I do encourage you to do some tests beforehand to see how much time it might take to assemble the pies!

    • 170 Richard // May 20, 2010 at 4:55 am

      These look great!

    • 171 Diane // May 27, 2010 at 8:11 am

      I love your items! I have always liked mini quiche, etc. How easy are the pies to come out of the jars? I noticed the picture by Maggie, it looked like it came out well.
      Thank you for this blog, it is really delightful.

    • 172 megan // May 27, 2010 at 8:34 am

      Diane – As long as the sides of the jar are straight and you run a knife around the edges the pies come right out. But, the tricky part is holding onto the very hot jar, and hoping the small pie does not break when you get them out.

    • 173 Candylei // Jul 28, 2010 at 11:17 am

      These are adorable and so easy! These were featured on so I just had to link over…from just the delicious picture alone. These would be so fun for kids to make!


    • 174 Tiny pies! Tiny jars! | Sooo Little! // Aug 12, 2010 at 9:39 am

      […] pies! Tiny jars! Posted on August 12, 2010 by Sondra How effing adorable is THIS??  Tiny pies made in tiny jars!  It’s a dream come true for a girl like me who lives […]

    • 175 Marcia // Aug 15, 2010 at 12:36 pm

      I wonder… if you first put a long strip of parchment that stuck out the sides basically like a parchment ribbon from side to bottom to side and left some stick out the top if you could then just lift the pie out after running the knife around….. just a thought, cute pies.

    • 176 Suzy Flewwelling // Aug 23, 2010 at 4:12 pm

      I’ve been canning for 30+ yrs. the jars are made of tempered glass to withstand extreme high heat. I did the pot pies in the wide mouth 1/2 pint jars. I made sure the top crust was crimped below the rim to allow for the cap & ring to fit on and,they fit into my husbands lunch box perfect When he is ready for lunch he removes the metal cap & ring & lays a napkin over the top & places in micro wave for approx. 30-40 sec. (when at room temp & pre-baked) they’re great in cold weather.

    • 177 Christina Egner // Aug 24, 2010 at 6:45 am

      I think I wanna cry at how ADORABLE those are!
      No time for that….I am off to spend the entire first half of my day hunting for those jars. hehe

    • 178 Angella // Sep 8, 2010 at 11:36 am

      Hey there, if you put the seals on the jars right from the oven do they seal? I am putting a t/giving care package for my hubby overseas and wonder how long they will keep after baking/sealing

    • 179 Nikki // Sep 13, 2010 at 8:35 pm

      What a wonderful idea!! Thanks for the inspiration! We are holding a Christmas brunch and were trying to come up with some great take-home food gifts. This will definitely be one of them!

    • 180 size matters? | little nerdy // Sep 28, 2010 at 6:48 pm

      […] clearly not going to happen, so I am going to make these mini pies instead and eat them all by […]

    • 181 jar hunter // Sep 29, 2010 at 4:00 pm

      was wondering what size jars you used? I am looking for 4oz or less sized jars, any ideas where I might find some?

    • 182 megan // Sep 29, 2010 at 6:57 pm

      Jar Hunter – I found these at a Fred Meyer store in the Seattle area, best of luck in the search!

    • 183 Down but not out « MuddyFingersMeg // Oct 4, 2010 at 5:27 pm

      […] Have you ever had lard pie crusts?  Divine.  Rich, flakey, and easy to roll out.  We even made some teeny, tiny mason jar pies like this. […]

    • 184 Barbara // Oct 8, 2010 at 6:34 pm

      Hubs is diabetic, so I make these for us using Splenda instead of sugar. I use fresh or frozen fruit and make a simple thickened filling with cornstarch, water, cinnamon and butter; it only takes a few minutes and cooks while I cut out the pastry. Yes, I do make my own pie crust, too; it is just SO MUCH better than that stuff in a box!

    • 185 karen // Nov 4, 2010 at 3:13 pm

      I bet you could make these pies in custard dishes and get the same pie shapes.

    • 186 megan // Nov 4, 2010 at 9:01 pm

      Karen – I hear you on the shape but the biggest part of forming them in jars is practical reasons. The lid makes a great seal for the freezer, and if you take cooked pies to a picnic you can put the lid back on the jar and contain the stickiness until you get them home to wash.

      I have made tiny pies in muffin tins that retained a pie-like shape.

    • 187 ModCloth Blog » Blog Archive » DIY Inspiration: Upcycled Glass Jars // Nov 17, 2010 at 4:34 pm

      […] Pies Baked in Jars: Make bite sized mini pies with tiny jars as your baking […]

    • 188 POD: Toaster-Oven Pie on Demand | BenchFly Blog // Nov 24, 2010 at 3:07 am

      […] always in search of good ideas to steal from.  The other day, trolling for recipes, I came across this post and immediately fell in love (and seriously started considering whether or not I need to change the […]

    • 189 Jess // Dec 4, 2010 at 7:44 pm

      This sounds yummy! how would you go about altering the recipe for apple pie?? You mentioned that you had tried that as well.

    • 190 megan // Dec 6, 2010 at 10:56 am

      Jess – I didn’t have an apple recipe in mind when I made smaller pies in cupcake tins. I cubed apples and tossed them with a pinch of sugar and cinnamon and a little butter and it turned out well.

    • 191 jennifer // Dec 6, 2010 at 11:24 am

      why not use boxed cheesecakes for weddings…work perfectly in the baking/cooling time and you could top them with lots of things…strawberries, cherries, crushed cookies, chocolate or caramel. Plus these would be less expensive too!

    • 192 The 2010 DIY Gift Guide | grown-up shoes // Dec 16, 2010 at 6:11 am

      […] Pie in a jar. I’m not really sure how this works, but my roommate told me it does. So it must be true. […]

    • 193 Joan // Jan 1, 2011 at 8:41 pm

      Please don’t think you can safely process these in any way (except freezing). Forget putting lids on hot jars (dated and unsafe technique anyway), water bath canner or pressure canner. Freezing is the only way to keep them safe. And the US Extension Service does not think that “canning” cakes in jars is a safe way to preserve them…other than for immediate eating. Please don’t. You can see that a cake or pie in a jar has nothing in common with a canned fruit, chutney or pickle. Just putting a lid on the jar doesn’t make it safe.
      I made some from the Oregonian’s recipe using fresh raspberries. They tasted and looked great, but fresh baked or frozen please, don’t think you can use canning techniques to preserve them…spoilage and worse are in the offing. From a 20 year Master Food Preserver.

    • 194 Food Trends for 2011 | Santa Rosa & Wine Country Dining and Restaurants // Jan 4, 2011 at 12:01 pm

      […] on the windowsill. Branching off are myriad ethnic versions (savory curry pies, English hand pies), mini pies baked in Mason jars and southern-inspired, pecan and fried pies. Petaluma Pie Company, 125 Petaluma Blvd N. (behind […]

    • 195 Autumn // Jan 9, 2011 at 1:32 pm

      These baked wonderfully at 375 in my convection toaster oven!
      4 oz jars, fresh granny smith apples cut into cubes, sugar, cinnamon, cloves, nutmeg
      crumb topping

    • 196 Sue // Feb 8, 2011 at 10:50 am

      i was wondering if these can be baked and then sent to our soldiers over seas? has anyone done that?

    • 197 megan // Feb 8, 2011 at 11:16 am

      Sue – I don’t think this would be entirely safe. However, I have had several people, above, commenting about this same thing. Look through forums for families and supporters of our troops to see if you can find anybody who has experience or advice on this more specifically. Best of luck!

    • 198 25 uses for a mason jar « Ruffled Rose // Feb 14, 2011 at 7:12 am

      […] mix {give it as a gift} 8. a gift box {surround the gift with tissue paper} 9. water glasses 10. bake an individual pie 11. make a terrarium 12. a beer stein 13. candle holders 14. pendent lights at a garden party 15. […]

    • 199 Pie in a Jar | MichiGirls // Feb 15, 2011 at 5:10 am

      […] first saw the whole mini pie baked in a canning jar on Not Martha, then I found this related blog post on Our Best Bites. So last fall, we canned a batch of apple […]

    • 200 Small Plate: Baking in Jars | Love and Homemade Recipes // Feb 16, 2011 at 9:58 am

      […] Not Martha: Pies in a Jar […]

    • 201 CrystalK // Feb 16, 2011 at 11:03 am

      Could I cheat & use a store-bought pie crust? Or does it pretty much have to be homemade? I have an awesome crust recipe, but am, honestly, too lazy to make it if I don’t have to!!!!

    • 202 megan // Feb 16, 2011 at 2:40 pm

      CrystalK – I used premade pie dough. Though, as premade comes in circles you get to use much less of it than is idea before you have to work it back together and roll it out again. Have fun!

    • 203 Tiffany // Feb 19, 2011 at 9:47 pm

      I am not much of a baker…but I MUST try these!!! They will make such great teacher gifts too!!! I love it!!!

    • 204 Raymond Williams // Mar 1, 2011 at 11:47 am

      For the cobbler recipe, substitute a pie crust for the biscuit topping. This is often used in the African American community. Works great.

    • 205 John // Mar 1, 2011 at 12:20 pm

      I’m very curious, about this pie making in a jar! I was hoping for special reicpes for it. Can I use any pie recipe? How do I adjust the baking time for the smaller size?

    • 206 megan // Mar 1, 2011 at 12:36 pm

      John – I used regular pie recipes and just made sure the apples were cut small enough to fit. I baked until the bottom crust was browning and the filling was bubbling. One advantage of cooking in clear jars (or a clear pie plate for that reason) is that you can see the bottom crust.

    • 207 Tiny pies! Tiny jars! « Breakfast Every Hour // Mar 4, 2011 at 7:20 am

      […] love of the little things in life, sometimes quite literally. How effing adorable is THIS?? Tiny pies made in tiny jars! It’s a dream come true for a girl like me who lives alone. […]

    • 208 happy pi day! « lilly might know // Mar 14, 2011 at 6:39 pm

      […] pie in a jar […]

    • 209 Jessie // Mar 23, 2011 at 5:00 pm

      Hi Megan – I would like to make these for my boyfriend’s birthday, but I will have to drive 2 hours to get to him and his dorm doesn’t have an oven! If I bake them at home, would we be able to pop them into the microwave to re-heat them? I’ve never made or eaten a pie before so I have no idea if re-heating pies is against the rules or no! Thank you (:

    • 210 megan // Mar 23, 2011 at 5:17 pm

      Hi Jessie – I’m afraid I cannot satisfactorily answer your question as I don’t have a microwave, but I think it would be ok. Since you have not made a pie before might I suggest you do something that doesn’t require heat – cupcakes in jars – ?

    • 211 gebrichi // Mar 24, 2011 at 6:18 am

      Reminds me of the chicken pot pies I bake in little jars. I bake popovers in little clay flowerpots as well as panettone in tin cans.

    • 212 Cherry Pie in a Jar | Emmaline Bride // Apr 6, 2011 at 11:29 am

      […] so you won’t have to bake 100+ pies the night before the wedding. ;) We spotted these via Not Martha, who did a fabulous job with her cherry pies and even provides a how-to tutorial here. More coming […]

    • 213 Monday Links to Love « The Lemonade Stand // Apr 11, 2011 at 3:12 pm

      […] * I am going to have a party and I am going to make these as party favors […]

    • 214 Claire // Apr 27, 2011 at 2:20 pm

      They look fab, definitely going to have to try those. Not sure where I’ll find those jars in the UK, will have to have a good search!

    • 215 Mary // May 8, 2011 at 6:04 pm

      these are freakin adorable!! i’d like to do some with chili in them…. mmmmmmmm!!!
      what a nifty idea :-9~~~

    • 216 Taryn // May 21, 2011 at 5:15 pm

      SO cute! Thinking of doing this for our upcoming July wedding :) Where do you get jars that size though?

    • 217 Amanda // Jun 13, 2011 at 2:02 am

      That happened to me too! I just bought some 150ml jars which were right next to the 250ml ones which I didn’t buy. But I didn’t know what size everyone was using…

    • 218 Good Things « Never entered my mind's Blog // Jun 13, 2011 at 3:06 pm

      […] Pies baked in jars. Simple and sweet. […]

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      […] So I determined to make small pies that could be frozen. I pondered forming them into jars like so many clever folk have done, but it’s canning season and I can’t spare the […]

    • 220 Chicken Pot Pie in a Jar » Fun Finds For Mom // Jul 7, 2011 at 9:01 pm

      […] me long to decide what to make. I had been wanting to make pies in jars ever since seeing them on not martha. Chicken stock is essential in Chicken Pot Pie recipes. Voila. Chicken Pot Pie in a Jar. Then I […]

    • 221 crystal // Jul 24, 2011 at 11:43 am

      I am getting married Next July, we are having a country themed wedding, What yells country more than homemade pie and mason jars!! What a great idea! I am going to do a test batch to see how it works out, I am super excited!!

      Thanks so much for sharing!

    • 222 Cindy // Jul 24, 2011 at 6:21 pm

      Hi Megan,

      I was thinking of baking these for a Autism bake sale. How much did you sell them for?
      Love this idea

    • 223 if you find yourself bored this weekend… « i like makin stuff // Jul 29, 2011 at 6:29 pm

      […] if you’re like my other sister, you might want to try any number of projects that involve mason jars. she made these really neat single serving pies in mason jars a couple of weeks ago. the mason jar serves the added purpose of giving you  a convenient and non-messy way to stir your cool whip into your pie. – notmartha […]

    • 224 kendra // Jul 30, 2011 at 3:28 pm

      I love this idea what i really would like to do is to mail them to my boyfriend who is deployed. If i put the lid on them when they are hot they will seal. Do you think they would be edible for them to eat? I was going to use a grahman cracker base for them. Any info you can provide i would appreciate it

    • 225 megan // Jul 30, 2011 at 9:59 pm

      Kendra – I have read a few times that pies baked like this are an ideal situation for botulism to grow, so I’m afraid I cannot suggest sealing and shipping them. That said, I have not tried it myself. Love and support to your boyfriend!

    • 226 The best (or at least cutest) way to make a pie | tiny, wonderful // Aug 2, 2011 at 10:40 pm

      […] am in love with this idea from the excellent blog, Pies baked in tiny jars. The cherry looks so pretty, but I’d love to do a blueberry one and […]

    • 227 darla // Aug 21, 2011 at 9:34 pm

      I think I found my wedding dessert … since i’m not much of a cake person … & doing something different is fun … now to limit a guest list … and find a groom! LOL

    • 228 Pies In a Jar « Farm Fresh // Aug 22, 2011 at 9:04 pm

      […] From this awesome gal. […]

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      […] eat pie with. J-Fur likes ice cream, I like mine plain. Additional pie in a jar resources located here and […]

    • 230 My 4 Favourite Classic Recipes As found on the Internet! | The Art of Doing Stuff // Sep 5, 2011 at 8:59 pm

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      […] can find the recipe here. #dd_ajax_float{ background:none repeat scroll 0 0 #FFFFFF; border:1px solid #DDDDDD; float:left; […]

    • 232 jazalusk // Sep 7, 2011 at 1:54 am

      great idea for pie filling but has anyone made with just the top crust? too dry for me for apple pie with inside and top crust

    • 233 updates « Mumbled Jumbles // Sep 7, 2011 at 5:07 am

      […] found in Chinese restaurants.  It isn’t as hard as one thinks. I wonder if I can try this […]

    • 234 Jessica Ghig // Sep 27, 2011 at 1:38 pm

      Thank you sooooo much for sharing this! I’ve never baked a pie before in my life, but these were so easy. (I put my granite rolling pin in the freezer before rolling out the dough, and it seemed to help enormously) I sent several to my husband in Afghanistan. He loved them!

      I boiled the lids while the pies baked. Then, as soon as the pies came out of the oven, I put the lids on. I was worried at first because the lids weren’t flush with the jar, but I screwed them down anyways and waited… ‘plink’…. ‘plink plink’….

      They were all still sealed when they got to my husband. I can’t wait to try baking other recipes in a jar.

      Now my husband’s battle buddies think he has the coolest wife ever!


    • 235 Estella // Oct 25, 2011 at 12:34 am

      LOVE this!!!! want to do it tooo!!! :)

    • 236 AnnMarie Lewis // Oct 27, 2011 at 6:40 pm

      My husband is currently deployed and I have made the brownies and cupcakes in a jar and have lasted the shipping process to him but will the pies last the trip. How long would they be good for once baked? Any help on this one please, thank you.

    • 237 megan // Oct 27, 2011 at 7:03 pm

      AnnMarie – I’m afraid I cannot suggest that you ship pies. I’ve been told by food safety people that a pie like this is an ideal place for undetectable bacteria to live. No matter how carefully prepared I think it’s not worth the risk of food poisoning. My best wishes to your husband, and I hope he comes home safe!

    • 238 Camie // Nov 10, 2011 at 10:34 pm

      I love this idea and I would love to make these for my friend as a gift, but her favorite is cheesecake! Would there be a way to convert these to mini cheesecakes instead?

    • 239 Ana // Nov 12, 2011 at 8:02 pm

      Love the idea but could you make it with diffrent fillings like black berry, strawberry, maybe even pumpkin?

    • 240 Liz // Nov 13, 2011 at 6:37 pm

      can I freeze cooked pies?

    • 241 megan // Nov 14, 2011 at 9:58 am

      Camie – Yes! You could even do the water bath thing that is often used with ramekins. I’m afraid I don’t have advice beyond that, but a good individual cheesecake recipe should do just fine.

      Ana – Yes you can. My only advice is watch the cooking times carefully.

      Liz – I don’t see why not. I was afraid that they would burn when I tried to reheat them since the watery interior might take so much longer to thaw and warm up. But if you’re planning on thawing them and serving at room temperature or warming them up after that I think it would do just fine.

    • 242 angry birds game online // Nov 17, 2011 at 2:15 am

      I want to start a review blog. My friend and I would be reviewing books, games, toys etc..

    • 243 Brooke Stewart // Nov 22, 2011 at 3:45 pm

      Hey I have a 4 million 4 oz. baby food jars. will this work in those???

    • 244 megan // Nov 23, 2011 at 10:00 am

      I think so, but if the top of the jar is narrower than the sides you won’t be able to slide the baked good out and since the jars are so small it could be difficult to eat from them!

    • 245 cherie // Nov 26, 2011 at 7:12 pm

      Hows the weather out there in WA. I’m originally from there. now I’m in Fl. Just trying to find some easy recipes for Christmas. I came across your post. Such a wonderful idea. Im also making soup in the jar and fruitcake. Normally I don’t like fruitcake but my husband has been begging for it for 5 years. So I made up an easy recipe

    • 246 megan // Nov 27, 2011 at 9:42 am

      Cherie – Weather here is the usual :) I hope your fruitcake turned out well!

    • 247 Suzanne // Nov 27, 2011 at 3:55 pm

      Hi there! I make apple cake in a jar, bake and seal it and give it as gifts. Can I bake the pies, seal them and do the same already cooked? Thanks in advance for any help. What a cool idea!

    • 248 megan // Nov 29, 2011 at 12:42 pm

      Sizanne – I cannot recommend using this method to preserve pies long enough to give as gifts. I’ve heard from too many scientists that the environment inside the jar is too friendly for bacteria.

    • 249 ModCloth Blog » Blog Archive » DIY Inspiration: Upcycled Glass Jars // Jan 6, 2012 at 12:11 am

      […] Pies Baked in Jars: Make bite sized mini pies with tiny jars as your baking […]

    • 250 jackie // Feb 13, 2012 at 1:36 pm

      hey there!

      does anyone know if i can ship these to my brother in Afghanistan? I have no clue how but he has been receiving my packages in under a week. We grew up on homemade baked goods and as he is reaching the middle of his deployment he is getting really home sick. I know these would make him smile.


    • 251 megan // Feb 13, 2012 at 1:47 pm

      Jackie – I’m so sorry but I have to say you cannot safely ship these. I’ve heard from food safety people that this is too ideal a breeding ground for dangerous bacteria and it’s not safe enough to ship. My thanks to your brother for his service!

    • 252 Twila Franklin // Mar 8, 2012 at 9:57 am

      I just found your site and I sit here amazed! You are truely awesome. I love the mug houses and the tiny pies in jars leave me speechless and ready to try. Those are the only things I have looked at. What fun I am going to have CASEing your creations. Thankyou for sharing.

    • 253 lizzeh // Mar 8, 2012 at 4:50 pm
      i made them, and it was awesome

    • 254 Emilia Brasier // Mar 9, 2012 at 6:18 pm

      I adore this! My hubby doesn’t eat sugar and pies are the one thing that I really miss! We don’t use substitute sugar either so I need to find a way to make a fruit only pie to make. :)

    • 255 Jennifer // Mar 20, 2012 at 1:28 pm

      How do I pin this?

    • 256 Sharon Markum // May 16, 2012 at 7:08 pm

      Thanks for good info :)

    • 257 Mary Leigh // May 23, 2012 at 2:17 pm

      Fab. why didn’t I discover this years ago?

    • 258 10 things I hate to love about mason jars | blair thornburgh // May 27, 2012 at 12:08 pm

      […] me tell you the story of how one year I decided to make my Long Distance Boyfriend some tiny jar-pies one November since he was studying the inhospitable, Thanksgiving-less foreign land of Canada. I […]

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    • 261 Lyn // Jul 19, 2012 at 3:20 am

      What an inspiration you are; thank you for sharing. Is there any particular thickness of the jars to be able to bake in the oven? sorry if this has been asked before.
      As I said you are an inspiration.
      Thank yo for your precious time
      from the Human Kiwi from New Zealand :)

    • 262 megan // Jul 19, 2012 at 2:32 pm

      Hello Lyn – The jars here are ones I bought at the grocery store so I’m afraid I cannot say if they were specially thick or not.

    • 263 Mary Newlon // Jul 28, 2012 at 6:55 pm

      Hello-o Lyn: I was wondering how do you get the pies out of the jars like yours are without tearing them a part. Do you put flour and shortening in the jar or it slides out easily when they are baked. I bake for some girls at our local hospital and I thought this would be a neat idea. They are always on the go, and need something they can just grab and eat. This is a really good thing. Thank you

    • 264 Seattle Mom Blogger // Sep 3, 2012 at 1:16 am

      Up until now I didn’t get the whole pie-in-a-jar fad. You gave me a reason to rethink the whole thing – you had me at freeze then bake! I’m going to have to give it some more thought. I’m a huge fan of freezer cooking and pies in jars may have just made the list on next months cooking day.

      Thanks so much!

    • 265 Less Is More « Behind the Bellani Women // Oct 4, 2012 at 10:51 am

      […] my favorite, for the foodies. The options are endless for edible gifts. Cake in a jar. Homemade baking […]

    • 266 PJ // Apr 26, 2013 at 11:43 pm

      I have been looking at the different things to bake in jars and have a question you may be able to answer. All of the cake in a jar recipies I found say to seal straight out of the oven. What about frosting? Have you made any with frosting and if so, how did they work out?

    • 267 megan // Apr 30, 2013 at 12:32 pm

      PJ – If you want to preserve the cake for a longer time putting the lid on straight out of the oven will help. But, I don’t intend for mine to last that long. I wait for them to come to room temperature and frost, then put the lid on. Eat within a few days of baking. I hope that helps you out!

    • 268 Want a Clean Green Kitchen? Ditch the Plastic and Go Glass! // Jun 5, 2013 at 8:59 am

      […] DYING to try this) you can bake in them too! I found these great websites where food bloggers baked teeny weeny pies (the pic above is from inside some 4oz mason jars, and even cupcakes! So […]

    • 269 November 13 ~ Gifts for Multi-taskers | Sew,Mama,Sew! Blog | // Jun 5, 2013 at 12:52 pm

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    • 270 Princess // Jul 10, 2013 at 5:19 am

      Hello there ! This is just perfect ! I am a professional princess and I was looking for a new baking theme for the children baking with Snow white lol I was trying to figuremoutnhowmto make it quick and portable and this is it! Thanks soooooo much

    • 271 Tiffany // Oct 12, 2013 at 7:00 pm

      I want to make these and mail them to my daughter she lives in miromar florida and I live in naples florida, Regular mail takes 2 days can i freeze them and send them in regular mail or should i send them overnight? Any ideas? she loves my hommeade apple pie and and was thinking about just mason jar canning the filing and then sending it that way but Im not sure how? any help would be greatly appreciated Thanks,

    • 272 links | Mark Hamzy's weblog // Oct 26, 2013 at 3:08 pm

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    • 274 summer cherry bourbon smashes {2 ways} | holly & flora // Jul 24, 2014 at 12:49 pm

      […] perfect my lattice crust technique for a possible cherry pie and dreaming up ideas on how to make adorable, miniature cherry pies in jars. Too bad work and gardening and laundry get in the way. Those cherries will have to wait until […]

    • 275 Kathy G // Dec 29, 2015 at 5:49 pm

      I’m afraid to bake anything in a jar due to risk of shattering. On the Ball jar website is says: “We do not recommend baking in any size or shape of Ball or Kerr canning jars. The glass used for Ball and Kerr canning jars is not tempered for oven use and is not meant to be used in baking projects. The jars are safe to use for home canning recipes, cold or room temperature food storage, crafting, and cold beverages. The jars should not be used as bakeware.” Also, Google “baking in Mason jars”:

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