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Strawberry Pie in a Jar

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by: Half-Baked Harvest
Updated Apr 29, 2021
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Refrigerated pie crust makes these mini strawberry pies not only cute, but easy too.

More About This Recipe

  • There’s just something about mini foods that gets me every single time. I guess that technically, these may not be considered mini. Maybe more like individual. But to me that just means instead of having one I get to have two, because everyone knows a mini serving is just an excuse for seconds. It’s why we love mini foods so much. Logical, right? So, apparently strawberry pie is one of the top three Thanksgiving pies (number two, behind apple). Who would have thought? I guess you can’t deny it, strawberry pie IS pretty delicious. Especially when served in half-pint-sized canning jars with cute little cinnamon sugar pie-crust cookies. Love it!

Strawberry Pie in a Jar

  • Prep Time 15 min
  • Total 4 hr 0 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 2 lbs strawberries, hulled and divided
  • 1/3 cup pure maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Zest from 1 lemon
  • Whipped cream, for topping
  • Cinnamon sugar, for topping
  • Small cookies made from leftover crust for serving (if desired)
Make With
Pillsbury Pie Crust

Instructions

  • Step 
    1
    Begin by gathering your ingredients.
  • Step 
    2
    Preheat oven to 350°F. Grease four 8-ounce wide-mouth canning jars with cooking spray.
  • Step 
    3
    Unroll your pie crusts and lay them on a clean surface. Use a knife to cut out four 6-inch circles. Carefully press the dough into the bottom of the jars and up the sides.
  • Step 
    4
    Place a piece of parchment paper in each jar to cover the dough. Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes or until the crust is golden brown.
  • Step 
    5
    Let cool completely before removing the parchment paper and pie weights.
  • Step 
    6
    Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes.
  • Step 
    7
    Use a fork to mash the strawberries. Remove from the heat and allow to cool 5 minutes.
  • Step 
    8
    Divide the remaining pound of strawberries among the 4 pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries. Cover and place in the fridge for 2 hours OR serve warm.
  • Step 
    9
    If desired, serve with a dollop of whipped cream and a mini pie-crust cookie dusted with cinnamon sugar.

Nutrition

No nutrition information available for this recipe

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