Aren’t these just darling!?
I’ve noticed lately that Mason jars are everywhere! They have so many uses! Many people today use them as drinking glasses (super trendy), household trinket organizers, and I’m sure you could fill in the blank with many more uses! They were made for canning so they are able to withstand a great amount of heat. These jars can also be used to bake individual treats like mini pies! My favourite pies are strawberry rhubarb, so lucy for me rhubarb is just coming into season! For this recipe, it’s recommend using a quality store-bought piecrust. It is usually more malleable and perfect for making mini lattice pie tops.
Mason Jar Strawberry Rhubarb Pies
2 cups quartered strawberries
2 cups chopped rhubarb
2/3 cup natural cane sugar
Zest from 1 lemon
1 heaping tbsp corn starch
Wide mouth half-pint mason jars
Preheat your oven to 350 degrees F. Rinse your mason jars in hot water and set aside. In a large bowl toss the strawberries, rhubarb, sugar, lemon zest, and corn starch until everything is evenly coated. Spoon the mixture into the mason jars. The jars should be heaping with strawberries and rhubarb. Roll out your piecrust and slice into ¼ inch strips that are about 6 inches long. Weave the strips together and carefully lay on top of your filled jars. Gather the dough around the lip of the jar and clean the edge by dragging a knife around the outside. Sprinkle the tops with sugar and arrange on a baking sheet. Bake for 30-35 minutes or until piecrust is golden brown. When finished baking set aside to cool and pack them up for your next picnic. Enjoy!
Found the recipe for these yummy little things here: Perfect Picnic Recipes: Mason Jar Pie | Free People Blog http://blog.freepeople.com/2013/04/perfect-picnic-recipes-mason-jar-pie/#ixzz2QUA9p9ty