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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