So finally, after pondering this idea of making mini pies for about two years, we made them last weekend! We made mini pies in a jar! I was in charge of the crust and my friend was in charge of the filling (blueberry and apricot). We made two dozen pies and a dozen crumbles, since we ran out of pie crust. Our crust didn't look nearly as nice as Megan's did, but we made it work. First we tried cramming circles into the jars, which just lead to way too much crust in one place. Then I tried cutting a wedge out of the circle and then putting the crust in, which worked a bit better. By the end I was just cutting strips a little wider than the width of the jar and putting two per jar, perpendicular to each other. I say play around and see what works for you.
Jars: We used 4 oz jars. The key is to use a jar that is wider than it is tall, and of course, it should be wide mouth. If you get frustrated easily, or don't have tiny nimble hands, I suggest you at least consider 8 oz jars.
Crust: I am extremely loyal to the Cook's Illustrated pie crust that uses half butter half shortening, but you can do as you wish. The recipe on not martha used the Cook's Illustrated all butter crust. We found that one crust (for a covered pie) made 12 jar pies. So convenient!
Filling: Personal preference. My friend was in charge of filling, so I'm not positive, but she precooked the berries on the stove so that they wouldn't make the pie in the jar soggy and so there would be a bit less of a cooked over mess.
For step by step directions, I'm going to direct you to the original post on not martha: pies baked in tiny jars. But I will outline the general step by step. Also. I really recommend the two person approach. If one handles the crust and one handles the filling, it really does make everything less hectic and much more fun.
1. Make the crust, as it needs to sit in the fridge for at least half an hour before you start rolling it out.
2. Prepare the filling, if you're using a filling that is super juicy, pre cook it a bit. Basically, pick what kind of pie you want to make, look up how the filling is handled for a normal big pie, and do that.
3. Pre-heat the oven to 375 F or so.
4. Roll out the pie crust and get the jars outfitted with crust, leaving a fair amount of crust at the top. Also make sure to leave enough crust to make a top layer.
5. Pour in the filling, add the top crust and fold over the tall sides of the bottom crust to make a nice little edge. Cut some slits in the crust so steam can escape.
6. If there are way more mini pies than you think you can eat in a week, put the cover on the extras and stick 'em in the freezer for baking at a later date. Defrost those puppies for a bit before you put 'em in a hot oven though.
7. Put all of your mini jars on a rimmed baking dish and stick it in the oven. Let cook for at least 45 minutes - even though it's mini, a pie is a pie.
8. Once the jars have cooled a bit, move them to a casserole dish and add warm water until it reaches the threads where the top screws on. This will clean off much of the messy, sticky stuff that bubbled out of the pie during baking.
9. Once the jars have fully cooled, stick the covers on the jars and you're done! not martha suggested removing them from the jar, but I personally loved having the jar as the serving dish and it was SUPER handy to be able to toss a jar into my lunch bag and have pie for a nice little afternoon snack at work.
Now if only I wasn't so intimidated by the tiny gingerbread houses...