A fresh strawberry pie is a must-bake treat this time of year – a sweet and tart combination of flavors enclosed in a golden, crispy crust with an aroma that just wafts throughout the whole house and lingers even after the pie is consumed. These particular pies in jars encourage eaters to dig-in, and trust me you will want to with this recipe.
Fresh Strawberry Pies-in-Jars (makes about 10 4-ounce jars)
ingredients
6 tablespoons (or more) ice water
- Prepare the filling. Wash and chop the strawberries into small (1/4 inch) cubes. Place in a bowl with sugar and corn starch, mix to incorporate. Refrigerate until ready to use.
- Make the dough. Sift flour into a large bowl. Mix in all the dry ingredients to incorporate. Cube 2 sticks of butter, and mix in to dry ingredients using the cut-in method (an electric standing mixer will work best, or use a potato masher and some good old-fashioned oomph). Add 6 tablespoons water and gather mixture until a dough forms. More water will most likely be needed, incorporate 1 tablespoon at a time (the dough should not be wet).
- Gather dough into a ball and flatten into a disk. Wrap with plastic wrap and refrigerate for 1 hour.
- Take dough and filling from refrigerator. Roll dough to flatten. Cut portions of dough for each 4-ounce jar. Manipulate the dough into the jar, letting some excess hang over the mouth of the jar.
- Fill with strawberry filling, up to 1/4 inch of the mouth of the jar. Cover with another layer of dough, which you can pre-cut to create an “air-vent” to prevent the pie from bubbling-over or you can prick the pie with a fork.
- Seal sides of dough by pinching together with a fork. Cut away any excess dough.
- Continue steps 4-6 until all jars are prepared. Heat oven to 425 Fahrenheit. Place pies on baking sheet and bake for 25-35 minutes.
Note: Once steps 1-6 are complete, these pies can also be stored in the freezer. For up to one-month you will have little pies that you can take out of the freezer and bake anytime. Just bring to room temperature before baking.
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This post is part of a Let’s Lunch series.
Don’t forget to check out the Let’s Lunchers’ pies below! And if you’d like to join Let’s Lunch, go to Twitter and post a message with the hashtag #Letslunch — or, post a comment below.
Caitlin‘s Strawberry Rhubarb Pie with Lemon-Lime Ice-Cream at Caitlin Shetterly
Cathy‘s Nutella Hand Pies at Show Food Chef
Charissa‘s Lime-Custard & Curd Pie at Zest Bakery
Danielle‘s Chicken Pot Pie at Beyond The Plate
Denise‘s Summer Chicken Pot Pie at Chez Us
Emma‘s Chinese Sausage & Roasted Sweet Potato Hand Pies at Dreaming of Pots and Pans
Linda‘s Dirt Pie with Compost Cookie Crust at Free Range Cookies
Lisa‘s Pilaf Pie with Chicken, Sultanas & Sweet Spices at Monday Morning Cooking Club
Mai‘s Mother-In-Law’s Three-Recipe Lemon Meringue Pie at Cooking in the Fruit Bowl
Rashda‘s Pecan Pie at Hot Curries & Cold Beer
Rebecca‘s Spanakopita & Rhubarb Crisp at Grongar Blog
Steff‘s Berry-Lemonade Icebox Pie at The Kitchen Trials
Mai P. Hoang
June 13, 2011
Cool! I love the use of cans. I have several of those at home. Can’t wait to try.
charissa (zest bakery)
June 14, 2011
Yum! These are so cute. I love the decorative little crust design you added on top. Functional and stylish and i bet delicious!
A Tiger In The Kitchen
June 20, 2011
This is so very very pretty! Thanks for sharing!! (And don’t forget to include my link, too.
Can’t wait to see what you cook up for July’s Let’s Lunch! xx
Danielle
June 21, 2011
This is just amazing. Love the form factor and how portable they are! Have you had any problems with soggy crusts or do the jars actually help the dough to cook better?
Anastasia Crosson
June 22, 2011
Great question! If you try this out and find problems with soggy crusts, you could also pre-bake the crust. Let it cool, then fill it with whichever filling you choose and bake fully. I’ve done this and created what I guess you could call an open-face pie? Its just as adorable and tasty! =)