Mason Jar Pies… A Little Bit Of Heaven!

by FoodBabbles on April 30, 2011

Post image for Mason Jar Pies… A Little Bit Of Heaven!

Lately, on more than one occasion I’ve read about or heard mention of things baked in mason jars. I’ve read about cupcakes, cobblers, even quick breads. The idea of having the perfect personal portion to pop into the oven seems so genius to me. Then I heard about pies baked in little jars and I was sold! I absolutely needed to give this concept a try.

Mason Jar Pies 1

Recently one of my favorite food bloggers, Paula from Bell’AlimentoΒ created a post on BabbleΒ which was a pint size (actually a half pint, technically) cherry pie. She used a refrigerated pie crust and canned cherry pie filling which couldn’t have been any easier! In just a short time and with minimal effort… Viola! Pie!

Mason Jar Pies 4

I went ahead and gave Paula’s two ingredient pie in a jar a try. I also created a mini version of my Dutch Apple Pie. I skipped the crumb topping that I normally make and went with a top crust in this case however, I think a crumb topping on these little pies would be delicious also. When summer arrives, I’m definitely going to make mini peach pies. I can’t wait! HB already put her vote in for blueberry pie the next time we make these. The miniature pie possibilities are endless!

Mason Jar Pies 5

In no time at all, I had a bunch of little personalized pies ready to go into the oven… or the freezer. Yes, you can create these pies in their jars then pop the lids on and into the freezer they go. The next time your sweet tooth demands a little something, just take a pie out of the freezer and bake. Also, what a great quick dessert idea to have in your freezer for unexpected dinner guests! Oh, and no plates to wash… You can just eat these little delights right out of their jar.

Mason Jar Pies 7



Mason Jar Apple Pies

Prep Time: 30 minutes

Cook Time: 35 minutes

Yield: 8 (4 oz) pies

Mason Jar Apple Pies

Little pies made in mason jars for the perfect personal portion.


  • 8 (4 oz.) glass canning jars
  • 2 refrigerated pie crusts
  • 2 apples
  • 1 Tbsp lemon juice
  • 1/2 c. sugar
  • 1/2 tsp cinnamon
  • dash of nutmeg
  • 2 Tbsp flour
  • 1 Tbsp butter, cut into small pieces


  1. Preheat your oven to 375 degrees if you're baking them immediately.
  2. Combine the ingredients apples through flour. Set aside.
  3. Roll out the dough a little bit. Using the top of one of the jars, cut out 8 dough circles and set them aside.
  4. Press pieces of the remaining dough into the jars to form a crust inside the jar.
  5. Fill the pie crust with a few tablespoons of your desired filling. Top each pie with a small pat of butter.
  6. From the reserved pie discs, cut a few slits to allow the pie to vent or use a small decorative cutter to cut out a small design.
  7. Top the pies with the discs and crimp the sides. Then you're ready to bake or freeze!
  8. If baking immediately, bake at 375 for 35 minutes.
  9. If baking a frozen pie, place the pies in a deep baking dish and place the dish into a cold oven. Turn the oven to 375 degrees and bake for 45 minutes or until crust is golden and filling is bubbly.
  10. Enjoy!


If baking, consume within 2-3 days and keep refrigerated. If freezing, assemble and do not bake them. Simply freeze them until you're ready to consume them and bake them at that time.

{ 67 comments… read them below or add one }

La Phemme Phoodie April 30, 2011 at 8:30 am

I love that you can freeze them for a sweet tooth fix at a later date. I do a lot of canning so I have tons of jars but have yet to make pie in a jar. Putting this on the to do list.


FoodBabbles April 30, 2011 at 9:22 am

It really is fantastic! I love the freezing too… So convenient. Pie anytime!


Heart Belongs To Kate April 30, 2011 at 8:32 am

They are outstanding! Love love love the no plate thing πŸ˜‰


FoodBabbles April 30, 2011 at 9:23 am

Anything that gets you out of doing dishes πŸ˜‰ xoxo


briarrose April 30, 2011 at 7:09 pm

That is just cute as heck. This makes me want to dig my jar out from under the counter. πŸ˜‰


Melissa July 7, 2011 at 3:39 pm

This is the cutest idea I have ever seen. Going to give it a try!!!


FoodBabbles July 7, 2011 at 4:18 pm

Thanks so much Melissa!! Hope you like them


Becky July 22, 2011 at 11:09 pm

these would be so cute for a bridal shower, I’ll have to give it a try


Toni Snyder April 8, 2018 at 5:46 pm

My daughter had jar pies instead of wedding cake! It was spectacular!


Kate April 9, 2018 at 8:55 pm

It’s really such a neat way to serve pie πŸ™‚ What a great idea for a wedding!!


Susie July 27, 2011 at 12:04 pm

I started reading about these wonderful little pies and got a great idea. My son is in the Army in Afghanistan. We made a dozen of them, apple, peach, cherry and blueberry. We heard that it can take up to 5 weeks to get a care package over there, so we canned them to seal them after they backed. Because the jars are so small, they were easy to cushion in the shipment. They arrived intact, and perfectly sealed. He said they were delicious and a huge hit with everyone. We’re going to make more for the next care package shipment.


FoodBabbles July 27, 2011 at 1:49 pm

What a wonderful idea, Susie!! I’m so thrilled that you were able to make them and ship them over there with no issues. I’m sure that little comfort from home truly was a huge hit with them. What a warm and thoughtful addition to your care package for your son.


Jolene October 10, 2011 at 2:48 pm

how did you can them so you could ship them? I would LOVE to learn how to do this! Thank you!


FoodBabbles October 10, 2011 at 4:07 pm

Hi Jolene! So glad you like these little mason jar pies. I actually didn’t can them or ship them anywhere. I’ve only made them for family and friends or for ourselves and frozen them. If you wanted to ship them somewhere I don’t think any canning process would be necessary as long as you shipped them packed in dry ice and sent them overnight. That should do the trick!


Jolene October 12, 2011 at 10:34 am

Thank you bunches, I will look into that!


terry November 22, 2011 at 6:45 pm

how did u keep them from going bad? U cooked them first or what? Sounds like great ide for me college kids, Thanks


FoodBabbles November 22, 2011 at 8:35 pm

Terry, you can either bake them right when you make them or you can freeze them. Then when you want to eat them, just pop them in the oven and enjoy!


Taylor October 16, 2011 at 12:00 am

i want to do a canning jar wedding favor and i was thinking about pies!
since i have never done this, could I make the pies without baking them and freeze them, then give to the guests as favors with directions on baking? or should i bake them first, freeze them and let them eat whenever they want? Im not sure!


FoodBabbles October 16, 2011 at 7:22 am

I would put them together, freeze them and give them to guests with instructions for baking. I think if you were to bake them ahead of time and then freeze them you may end up with mushy crust. Hope this helps! Love the idea of using these as wedding favors. Good luck!!


Taylor October 17, 2011 at 11:41 am

Thanks! I wasn’t sure if freezing them before baking them would do anything negative. I didn’t think so but I wanted to make sure πŸ™‚
This is definitely one of my options


Rose November 21, 2011 at 5:06 pm

Do any fruit pie fillings work at baking at 35 mins at 375F degrees? Can you also use the 8 oz wide mouth/band mason jars?


FoodBabbles November 21, 2011 at 7:15 pm

Hi Rose, I have made peach, blueberry, apple, and cherry. They all worked at 35 mins 375 degrees. I would think any pie filling would work with that time and temp but not having tried others, I can’t tell you 100%. Don’t want to steer you in the wrong direction. I also have only used 4 oz mason jars so I’m not sure how your baking time might change with an 8 oz jar.


Amanda October 24, 2012 at 11:10 pm

I followed the recipe, but with 8oz jars. They work wonderfully, and came out the same as the 4oz ones! πŸ™‚


Kate October 25, 2012 at 2:24 pm

So glad to hear you had a good experience with these little pies!


Chandra January 1, 2012 at 4:56 pm

If you are going to freeze the pies in the jars, do you fill the jars (after sanitizing them), when they are cool, since your ingredients you are putting in the jars are cool?


FoodBabbles January 1, 2012 at 5:18 pm

I filled them when they were cool.


Ruth April 13, 2012 at 6:14 pm

I have seen the pies in a jar on a lot of military mom pages and what they do is bake the pie and put the top and screw on lid on the jar as soon as they take it out of the oven. Seals itself and you are good to ship – just make sure you cool completely before putting in the box and use plenty of cushion!


FoodBabbles April 13, 2012 at 6:37 pm

That’s such a wonderful idea! What an incredibly nice way to send a homemade “taste of home.” I have to imagine all those brave people of our military are thrilled when they get their little mini-pies.


maria nunez April 6, 2013 at 2:33 pm

so my question is, do i put the top right after they come out of the oven or do i wait until they are cooled off? i want to make some for my deployed husband.


Kate April 6, 2013 at 9:15 pm

I haven’t ever mailed them so I’m not sure how they’ll keep. Nor have I have tried to store them after baking. Sorry!! I’ve assembled them prior to baking and frozen them at that point, to be baked later. I would think if you put the top on after they come out of the oven, it may seal the tops much like canning but the crust may get soggy. If you were to wait until they cool, I think your pie will stay crisp for a short time. Either way, I’m not sure how long they would stay fresh unrefrigerated. I wish I could be more helpful.


Heather April 17, 2014 at 4:45 pm

In order to properly seal them you put the lid on as soon as they come out of the oven. Put the lids and rings in hot water and then screw them on, as the jars cool they will seal themselves and you can check the seal to make sure its good. there shouldn’t be any give in the metal lid:)


Barbara Hopkins June 2, 2012 at 3:40 pm

Great idea-I really like the idea of individual servings where the filling doesn’t spill out. Love it for summer parties, especially loved the idea of sending them to our troops overseas! Thanks for this πŸ™‚


FoodBabbles June 2, 2012 at 8:31 pm

Thanks so much, Barbara! It really is such a nice little treat that is so convenient to pop into the oven any time.


Paige Beck August 26, 2012 at 10:23 am

I loved making these! After I made them (12), 2 went into the oven, 2 went to the fridge and the rest (like 8) went to the freezer. I just the regular mason tops for the freezer pies – no prolem. I followed all the directions and no matter where the pies came from (just made, fridge or freezer) they were all alike – delicious and GONE! I am thinking of making a TON of them for a graduation party – wouldn’t that be cool? Thank you so much for this idea!

Note: Summer and Teens: If you plan on making these pies, do it in the morning when the teens are all asleep! That way you might get one to yourself!


Kate August 27, 2012 at 8:41 am

I’m so glad you enjoyed them Paige!! Thank you so much for taking the time to comment and leaving your feedback. I always like to hear about readers experiences.


Shear September 16, 2012 at 9:09 pm

When you take the jars out of the freezer to bake, do they need to come to room temp? I’m wondering about putting cold jars in a hot oven. Thanks.


Kate September 16, 2012 at 9:12 pm

If baking a frozen pie, place the pies in a deep baking dish and place the dish into a cold oven. Turn the oven to 375 degrees and bake for 45 minutes or until crust is golden and filling is bubbly. By putting the frozen jars in the oven as it preheats, the jars will warm up slowly so they won’t break. This method has worked 100% of the time for me. Hope you like them!


Jenn October 24, 2012 at 2:16 pm

This is abundantly more helpful as I found a couple articles on Pinterest and the like that didn’t go into such detail. I want to make these for a baby shower but my problem is that the mason jars I want to use have had some reviews about breaking. The baby-to-be is named Mason so I wanted the Golden Harvest jars because they say “Mason” on them and have a cornucopia (the shower is Thanksgiving weekend to accomodate out of town guests). I am wondering what brand of jars you used and where you purchased them, and if you think I could still get the jars I want with the assumption they were not properly heated, causing the breakage.
Thank you!


Kate October 24, 2012 at 8:11 pm

Hi Jenn! For this particular project I used Ball jars since that was what was available to me at the time but I personally, wouldn’t have hesitated to use Mason jars. I cannot attest to their durability in the oven since I haven’t personally baked anything in that brand jars. I purchased my jars at Wegmans grocery store. Hope this is helpful to you. If you have any other questions, don’t hesitate to ask!


Bibi November 3, 2012 at 8:20 am

Regarding preparing these to send:
Has anyone tested out what happens if after baking these, you then put them through the canning process in boiling water?

If you just put the lids on when they are hot, will they then adequately preserved so that they can keep in a pantry for a couple of months? Or, are they just adequately preserved for a short shipment time and then should be stored in the freezer or fridge?


Kate November 3, 2012 at 9:10 pm

Hi Bibi and thanks for your comment. Unfortunately, I have not tried actually canning these little pies and I cannot attest to if they will be preserved merely by placing the lids on while hot. I have only ever canned once so I can’t shed any light on your question. I’m so sorry that I can’t be more helpful but canning is definitely not my area of expertise. If you do find out the answer though, I would love if you would share it here for my own knowledge as well as for other readers who may have the same question. Thanks and good luck!


whitney November 9, 2012 at 8:56 pm

how long do they last after you bake them do you have to refrigerate them if not eaten in one sitting and how long do they last in the freezer???


Kate November 9, 2012 at 10:59 pm

After you bake them, I would refrigerate them and consume within 2-3 days. Frozen, 3 months.


chelsea December 20, 2012 at 2:42 pm

ok so im so confused…. I baked some for a christmas eve party and i put the lids on as soon as they came out of the oven but now im not sure if i should freeze them or refrigerate or what???? please help


Kate December 20, 2012 at 4:57 pm

I’m so sorry you’re confused Chelsea but hopefully I can help! πŸ™‚ If you’ve already baked them they will stay fresh in the refrigerator for 2-3 days. I have not tried freezing them once baked but in my experience I would venture to say you can freeze the baked pies for up to 3 months with no issue the thaw the day before you’d like to eat them. Then just pop them in the oven to warm them back up. I would only be a little concerned that the crust may not be as “crusty.” As I said, any time I’ve frozen these pies it has been before they were baked and I’ve baked them the day that they were to be consumed.


angela@spinachtiger January 14, 2013 at 7:29 pm

I love your pies. I’m a big jar fan. I bake in jars and freeze in jars. I was always told that there needed to be an inch of space in order to lid and freeze for safety reasons. Otherwise it might explode. I’m wondering if I can just make the pies more shallow, because I really like the freezing idea.


Kate January 14, 2013 at 9:03 pm

Thank so much Angela! You could certainly make the pies just a bit more shallow. I can’t attest to the need for an inch of space or not. I made mine as you see pictured and froze several of them before baking and had no issues with baking but definitely better safe than sorry!


Robin January 17, 2013 at 12:11 am

I was wondering if you can use canned pie filling to make this even easier. Has anyone tried canned pie filling?


Kate January 17, 2013 at 3:06 pm

Yes Robin! Absolutely! You can fill the pies however you like. I actually used canned cherry pie filling for the cherry one. So go for it!


Helene January 28, 2013 at 12:44 pm

Hi, loved the idea, they are really cute and very practical. Are they normal jars? If not, where do I buy them? I thought they would break in the oven with the heat.


Kate January 29, 2013 at 3:21 pm

I used ball jars, but mason jars would work also. Any sort of canning jar will do the trick πŸ™‚ You can buy them in most grocery stores or online as well. As far as baking with them, they won’t break in the oven. If you’re baking them immediately there is no issue at all. If the uncooked pies are frozen and then baked in the oven, just follow the instructions in the post and there should be no issues. Hope you like them Helene!


Ann from Everett February 8, 2013 at 12:54 am

I bought the 8 ounce jars and will leave room to top the pies off with a scoop of ice cream. The ideas are endless with these pies.


Kate February 9, 2013 at 3:01 pm

Great idea! Nothing better than pie and ice cream πŸ˜‰


Bibi April 10, 2013 at 11:21 am

This is such a great idea! I’m doing a potluck picnic Wedding weekend party for my daughter and I’m preparing picnic baskets for guests. This is such perfect! I’m wondering what other recipes you might have for pre-assembled frozen Mason jars? Especially something that’s good eaten room temperature … as the kids will be taking these to the beach, etc. ???


Kate April 10, 2013 at 8:02 pm

A potluck picnic for a wedding weekend! Ooo! This sounds like such great fun! This is the only thing I’ve ever made in mason jars. But this is a great Pinterest board that I love. Tons of ideas of things to make in jars. Hope this helps and have a wonderful wedding weekend!!


Gloria July 11, 2013 at 3:00 pm

Do I understand that you do not have to take these standing in a pan of water? A website dedicated to baking with Mason jars says you are not to place them directly into the oven without putting them in water.


Kate July 11, 2013 at 8:15 pm

That’s a great question Gloria. I hadn’t read or hear of baking things in mason jars in water. I personally have never put them into water to bake but the only think I’ve baked in mason jars are pies. So for this particular recipe, no I put the mason jars directly into the oven and not in water. But now I’m so curious about this. I’ll have to look into that! Thanks Gloria.


Kari@Loaves n Dishes November 26, 2013 at 4:55 pm

Who knew that something so easy could be so cute! I’m loving these adorable little pies!


Kate November 27, 2013 at 9:20 pm

Thanks so much Kari! I love anything mini, handheld or single serve and other people seem to really get a kick out of having a little pie all their own. And mason jars really make them look adorable.


Lynne essig January 11, 2015 at 12:40 pm

My man likes I ise the canned filling or canned or frozen fruit slices?


Kate January 12, 2015 at 4:30 pm

You can use any of the above, Lynn! Using canned filling would certainly be the easiest. You wouldn’t have to add anything to the filling. Just simply fill the crust and you’re good to go.


jeanne October 18, 2015 at 5:03 pm

I am new at baking. This sounds wonderful, but. Do you buy the frozen pie crusts that are like 6 inches or do they come smaller?


Kate October 18, 2015 at 8:18 pm

You’ll want to buy refrigerated pie crusts (not frozen) They’ll be for a 9-inch pie which doesn’t really matter because you’ll be using the top from the mason jar to simply cut out circles to place inside the jar. Happy baking!


Chloe January 11, 2016 at 6:07 pm

I have a question. Will the jar explode if it is baked? People say that only canning jars dont explode but i have mason jars.


Kate January 12, 2016 at 2:45 pm

Mason jars are fortunately, canning jars so you’ve covered all your bases πŸ™‚ As long as you’re using a ramekin or canning jar, the jars will not explode.


Line December 6, 2016 at 8:13 pm

I have made mini lemon meringue cup dessert in mason jars as my daughter is Celiac and was never keen on the crust even before she was diagnosed. Just get to enjoy the best part the filling. Easy to make and ready to serve in it’s own dish.


Kate December 8, 2016 at 2:14 pm

That sounds so wonderful! I’m glad you enjoyed your little lemon meringue pies. Love that variation!


Leave a Comment

Previous post:

Next post:

Copyright © Food Babbles
Site Development by Kinetic Webs