Making pies in little canning jars are so much fun.  There’s so many ways to decorate a pie when you make eight little pies.  I was able to be creative and make each pie different and special.  If I were to make these as gifts, I would make sure to decorate inside the jar so that I could place a lid on top but today I’m making them just for fun.  A double crust pie crust is all you need to prepare the eight pies and I’m certain you could use just about any pie filling.  I chose to make a fresh blackberry pie filling which turned out delicious.  Wouldn’t these be great for a holiday dessert, presenting each person with their own individual pie!  I may have to make these again soon!

The pie filling includes about 6 cups fresh blackberries, sugar, cinnamon, lemon juice and zest, vanilla and tapioca.

I always judge the amount of sugar to add based on the sweetness of the berries.  If fairly sweet add 1/2 cup; for a tart berry add 3/4 cup.

Add a teaspoon lemon juice, a teaspoon lemon zest, a teaspoon cinnamon, a splash of vanilla and 3 tablespoons tapioca.

Gently stir to coat all the berries.

I use the combination butter and shortening recipe for a double crust pie from Simply Recipes.  You will find instructions on how to prepare the pie crust and roll it out.  While I keep on trying, I’m no expert on pie crust.  I’ve cut the crust into 8 sections.

I formed the 8 sections into round disks which will be enough pie dough to insert into each jar with enough left over to decorate the top.

The method to my madness was to roll out the disk to a long oblong shape.  I measured the side depth of the jar and cut a strip long enough to fill it.  Hold on the any scrap dough, you’ll use it later.

Take that strip and line the inside of the jar.  See how it is slightly higher than the outer rim.

Now press it up against the inside of the glass and fold any leftover dough over the edge.

I measured the bottom of the jar and cut out a circle to line the bottom of the jar.

Just slip it inside to fit on the bottom and press the bottom and side pieces of dough together.

That was the hardest part, next comes the fun!

Fill each jar with the blackberry pie filling.

I saved the leftover dough and rolled out to make cutouts and shapes to top the pies.  For this one I’m going to make a basket weave.  Start with one strip across the middle.

And another across the other side to make an X.

A simple weave over and under to make a basket weave over the top of the jar.

Trim the edges and press to the outside of the jar.

This one has a cutout heart.

I call this one a spiral ribbon.

A lid with stars on top!

A floral cutout for the center of this pie.

More stars!

My own version of a lattice!

I made an egg wash to give the crust a shiny golden hue.  The egg wash consists of 1 egg yolk and a tablespoon of milk.

Take a pastry brush and brush egg wash over each top crust.  Sprinkle with raw cane sugar or vanilla sugar to give the top crust a little bit of sweetness and crunch.

I placed them on a cookie sheet and baked at 375 for 50 -55 minutes total.  When the top crust reaches that golden brown (about 20 minutes), take a sheet of aluminum foil and place over the top of the pies for the remaining cook time.

Which one to choose . . .

decisions . . .

decisions . . .

decisions . . .

Which one do you want?

Blackberry Pie in a Jar

1 Double Crust Pie Dough (I used Simply Recipes Perfect Pie Crust )
6 cups fresh Blackberries
1/2 – 3/4 cup Sugar, depending on how sweet the berries are
1 teaspoon Lemon Zest
1 teaspoon Lemon Juice
1 teaspoon Cinnamon
1/2 teaspoon Vanilla
3 tablespoons Tapioca

Combine the blackberries, sugar, lemon juice and zest, cinnamon, vanilla and tapioca in a large bowl.  Gently stir to coat all the berries. Set aside.

Divide the pie dough into 8 sections.  On a floured surface mold each section into a round disk.  Measure the side of the jar you are using and roll out dough long enough to fit the inside of the jar.  Place inside along the sides of the jar and gently press against the inside wall.  Measure the bottom and cut out a circle to fit the bottom of the jar.  Place inside and press together.  Cut any excess dough at the top of the jar.  Retain any leftover dough to use for the top of each pie.

Fill each jar with blackberry pie filling.  Roll out  the leftover dough and cutout any shapes, lattice topping or any other decorative designs to use as a top crust for your pies.

Place jars on a lined baking sheep and bake at 375 for 55 – 60 minutes.  When the crust reaches a golden brown (about 20 minutes), take a sheet of aluminum foil and place over the pies for the remaining cook time.

Makes 8 pies.