Description

Get ready for the cutest way to bake up happiness—Mason Jar Lid Pies! These golden, flaky minis wrap up all the comfort of classic pie in a perfectly portioned, palm-sized delight. Whether it’s a picnic, party tray, or just because Tuesday deserves pie, these are charming, delicious, and totally doable. No fancy tools needed—just some jar lids, canned fruit, and a sprinkle of joy. Bonus: they bake faster than full pies and make cleanup a breeze!

Ingredients

Scale

12 wide-mouth mason jar lids + rings
2 (14.5 oz) cans berries in light syrup
½ cup granulated sugar
3–4 tbsp cornstarch
1 (14 oz) box refrigerated pie crusts (2 crusts)
1 egg, beaten (or melted butter/cream for brushing)
Turbinado sugar (for topping)

Instructions

Preheat Oven: 375°F (190°C). Line baking sheet with parchment.
Make Filling: Simmer canned berries (with ¾ cup syrup), sugar, and cornstarch for 5–8 mins until thick. Cool 10 mins.
Prep Lids: Insert flat lid upside-down in rings. Arrange on baking sheet.
Crust Base: Cut dough circles just larger than lid. Press into lids.
Fill & Top: Spoon berry mix into each. Cover with dough circle or lattice strips. Crimp edges to seal.
Brush & Sprinkle: Brush with egg. Sprinkle turbinado sugar.
Bake: 20–25 mins until golden and bubbly. Cool 15–20 mins before removing lids gently.

Notes

Use cool filling and chill crusts slightly before baking to avoid soggy bottoms. Add a scoop of vanilla for extra magic!

Prep Time: 20 mins
Cook Time: 25 mins

Nutrition

Calories: 220 per pie
Sugar: 15g
Fat: 9g
Carbohydrates: 32g