My boyfriend was home on spring break and for a while now I have wanted to make him this pie in a jar, since I have never made pie crust before I asked his mom to lend me a hand. His mom doesn’t usually use canned pie filling but to make it a little quicker and easier that’s what we used. You can use ready make pie crust too, to save even more time. After looking at several different directions and using what we had, this is what we came up with. Note: All the recipes for this called for 4 ounce jars…oops we only had 8 ounce jars so we just used those and called it deep dish pie in a jar. I even made a giant one with a quart size jar but it didn’t turn out so well. Preheat oven to 375 degrees. The pie crust recipe comes from a recipe Jackie has used for years from Imogene Huber her neighbor for many years in Fairland, IL. These are the ingredients we used:
- 4 cups of flour
- 2 teaspoon salt
- 1 tablespoon sugar
- 1 ¾ cups of Crisco (shortening)
- ½ cup of cold water
- 1 tablespoon of vinegar | First we dumped all the dry ingredients in a bowl. |
| Then we put in the shortening …all 1 and ¾ cups and used a pastry cutter (I think we needed a bigger bowl as it got kinda messy). Just keep cutting the shortening in until its blended pretty good. |
| Now add your liquid, stir with a fork, and then much to my surprise I had to go in with my hands and mix it … |
| … until it was smooth and looked like this. Now set in the Frig for about 30 minutes. |
| Crumb topping ingredients. |
Oliver wanted the crumb top pie so while our dough was in the frig, we made the topping. Crumb Topping (for 4-6 pies):
- 1/4C brown sugar
- 1/4 C flour
- 2 T oats
- 1/4 T cinnamon
- 3 T cold butter. | Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine. |
| Now grab a small ball of dough … |
| … then press it around the inside of the jar. |
| Keep pressing until it’s all the way to the top of the jar. If you wanted to use a regular crust top instead of crumb top, press the dough above rim of jar so you can crimp the crust (don’t forget to vent it). |
| Now put in your filling, we used apple…filling the jar about ¾ of the way full. |
| Now add your crumb top. See my big jar now that was a challenge to get that dough pressed in this jar…note use wide mouth jars if you can. |
| Place your jars on a cookie sheet and bake for 40 to 45 minutes keeping an eye on it to make sure the top doesn’t brown to fast…. if browns too fast, place a piece of tin foil over the top. |
| Yummy! My boyfriend was impressed with my pie making skills. The small ones turned out great . the crust on the big one not so much, it didn’t get all the way done. |
| I made up these name cards too and tied them on just to make ’em look pretty. |
You can make these up and freeze them in the jars and they go from the freezer right to the oven. Well you have to bake them about 15 to 25 minutes longer and place them in the oven while it is preheating. |