StoneGable Pie In A Jar

4- 4 oz. ball jars (Thanks, Verna!)

pie crust dough

2 cups fruit

2TBS sugar

2TBS flour

1 TBS butter

pinch of lemon zest

(cinnamon is optional)


sanding sugar

Preheat oven to 375 degrees.

Make pie dough. I use Martha Stewart's pie dough recipe. It is SOOOOOOO easy to work with. Click HERE for recipe.

Using clean 4 oz. ball jars, pinch off a quater size piece of dough and roll into a ball. Press dough into the bottom of the jar.


Break off another quarter size piece of dough, roll and press into the side of the jar. Continue to press quarter size pieces of dough in the side of the jar until the whole side of the jar is covered. Press dough to the top of the jar.


Mix washed fruit in a bowl with sugar, flour and lemon zest. I used what I had on hand. Blueberries, blackberries and sour cherries. Because these fruits are high in water content I added an extra TBS of flour.

Depending on the fruit you could also add cinnamon, vanilla bean, nuts, dried fruit or other spices.

Divide butter between jars and dot each jar with butter.

 Roll out the remainder of the dough, and using the lids of the jar as a template, cut out circles for the top of the pies.

Pies must be vented to let out steam, cut out a small design using a mini cookie cutter or cut vents slashes with knife.

 Secure the top crust to the dough in the side of the jar. This is very important. Just press them together by pressing the them to the edge of the jar.

 Make an egg wash with 1 egg and a little water. Brush tops of pies with egg wash and sprinkle with sugar.

At this point jars can be frozen. Just seal with lids and freeze.

Bake at 375 degrees for 45 minute, or until crust is golden brown. Frozen jars can be placed in a cold oven and then heat oven to 375 degrees. Bake for 50-60 minutes.