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{ oh yum } mini mason jar pies!

yesterday i shared this post on our anniversary celebration(s) and all the yummy food we ate - including these delicious french breakfast muffins. and today i'm back w/ another post on food. yikes - doesn't sound like someone that is planning a trip to hawaii in less than 2 months!?! but - it was after all our anniversary. a perfect excuse.

so today ... mini gfree mason jar pies:

(makes 10 4oz pies)

for the crust:
(modified to gfree from cook's illustrated foolproof all-butter pie pastry)
2 1/2 cups gfree oat flour
1 tsp salt
1 tbsp sugar
2 sticks cold butter (cut into 1/2" chunks)
3 tbsp sour cream
1/3c ice water

1 // mix together the flour, salt and sugar in a large bowl. add the butter little by little and mix until coarse crumbs.

2 // in a small bowl, mix together the sour cream & 1/3c ice water. add 1/2 of this mix to the dry mixture and mix a few times. repeat w/ the remaining sour cream mixture. pinch the dough w/ your fingers - if the dough is floury, dry or doesn't hold together, add 1-2 tbsp of water. mix until no dry flour remains.

3 // on a floured surface, gather the dough into 2 discs and wrap each tightly w/ plastic wrap. refrigerate 30 minutes before using.

there are lots of fantastic pie filling recipes all over the world wide web; however, i cheated & picked up a can of strawberry pie filling. next time i will work from scratch but i was working w/ 2 hours on saturday am before wade returned home.

let the fun begin:

preheat your oven to 400ºF.

1 // on a lightly floured surface, roll out your dough discs one at a time until each is approx 1/8" thick. cut the crust into approx 5" squares and then press each square into a separate mason jar. i found the easiest way to do this was to create a cone w/ the center of your square lowering it into the mason jar.

2 // fill each jar w/ pie filling until about 3/4ths an inch from the top of the jar. w/ the extra dough creature your little tops - this is the fun part! i made several lattice top pies and a few w/ little heart decorations.

3 // add the tops to each jar and press into place. crimp the little edges as best you can. and last but not least - sprinkle the tops w/ a little sugar.

4 // place the prepared pies onto a cookie sheet. bake at 400º for 20 minutes. turn the heat down to 250º & rotate the cookie sheet ... bake for an additional 10 minutes. the crust should be lightly golden & the filling should bubble.

hot & ready:

these yummy little pies will last 2-3 days in your pantry, an additional 2-3 days in your refrigerator and up to 5-6mo in the freezer. who am i kidding though - they would never last 5-6mo! :)

i baked 5 of my little pies and prepared 5 more to freeze for later. a little note: if you plan to freeze your pies before you bake them. make sure that the top of your pies is below the top of your mason jar. well duh, blair.
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Anonymous said...

Yum those look so good! Did you take them out of the jars to eat or leave them in the jars? Where did you get your mason jars? How do you know the glass won't melt in the oven?=) I never bake would love to try out this cute recipe!

blair @ a case of the mundays said...

we left them in the jar. the oat flour is a bit more "crumbly" thank an AP. i bake a lot in glass casserole dishes - and i did a little googling. yum. can't wait to bake some more.

lady j said...

those look amazing!!! i'm super excited to try these out and maybe share them on my own blog... thanks so much for sharing the perfect saturday afternoon pie project!

blair @ a case of the mundays said...

absolutely! :) they didn't just look amazing - they WERE amazing. i'm a sucker for sweets.

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