Everyone loves mini-pies, it seems...
but not everyone has mini-pie pans at their disposal.
Or do they?
Who doesn't have Mason jar lids in their cupboard?
They work fabulously as a wee pie pan.
The mason jar lids are like a little spring-form pan...
and the wee pies pop right out.
They are the perfect little hand-pie!
The rhubarb in the garden is ready for the picking...
so I decided do see for myself if the Mason jar lids really doubled as pie pans.
And yes...they do.
- 6 Mason jar lids and rings, wide-mouth size
- 1 box refrigerated pie crust or pastry for a double-crusted pie.
- 2 cups rhubarb, chopped
- 1/2 cup sugar
- 1/4 cup flour
- 1/8 teaspoon nutmeg
- Wash and chop rhubarb quite fine
- Combine rhubarb, sugar, flour and nutmeg. Set aside.
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Place 6 wide-mouth mason jar rings on the baking sheet. Place 6 lids inside the rings with the rubber seal facing down and the top of the lid facing up. Spray the lids and rings with non-stick cooking spray.
- Roll out pastry for one pie crust (or use refrigerated pastry). Using a mason jar ring as a guide, create a bottom crust by cutting a circle about 1/2 inch around the lid.
- Carefully fit the crust inside a jar lid on the prepared pan. The crust should hang over edge of ring a bit.
- Repeat until you have 6 bottom crusts. (You will need to re-roll the scraps.)
- Place filling into each crust.
- To make the top crusts, roll out the second sheet of pastry and use a jar ring to cut 6 more circles.
- Place the top crusts over the filling. Try to pinch the top and bottom pastry together to seal. (As you can see, my seal never quite held!)
- Prick upper crust with fork in several places.
- Bake the pies in the preheated oven for 30-35 minutes or until the filling is bubbly and the crust is golden.
- Cool on a wire rack.
- Run a knife along the edge of the mason jar ring to release the pie.
* The mason jar lids wash up beautifully in the dishwasher!