How to Make Pie in a Mason Jar Lid

Look around for your spare Mason jars. You can bake up some adorable mini pies in their lids!

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From mini corn dogs and mini burgers to mini Bundt cakes, mini food is a trend that is (thankfully) here to stay. Today, we’d like to introduce you to the most adorable pint-sized recipe: mini cherry pies! These cute li’l pies are so quick, so easy and only call for seven simple ingredients.

How Does Making Pie in a Jar Work?

To be clear, these pies are baked in the lid of a canning jar, not the jar itself. If you’re into canning vegetables or were a bride between 2010 and 2015 (is Mason jar decor still a trend?) you probably have enough Mason jar lids to make these pint-sized pies. If not, you can find them online.

It’s super easy to remove the pies from the lids once they’re cool, too. Because Mason jar lids are structured like tart pans with removable bottoms, popping the pies out by gently lifting the bottom up through the lid’s ring is almost fail-proof.

Editor’s Tip: In testing, we found that spraying the lids with cooking spray or greasing them with butter made removal even easier.

How to Make Mini Pies in a Mason Jar Lid

This recipe makes six double-crust miniature pies.


  • 2 store-bought 9-inch pie crusts
  • 1-1/2 cups frozen cherries, thawed
  • 1/4 cup cherry preserves
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 tablespoons whole milk or half-and-half
  • 2 tablespoons turbinado sugar, optional


Step 1: Make the pie filling

making cherry filling for miniature piesLauren Habermehl for Taste of Home

Begin by combining the thawed cherries and cherry preserves in a small skillet or saucepan over medium heat. Cook, stirring occasionally, until the mixture begins to bubble. Then, add 1 tablespoon of cornstarch that has been dissolved into 1 tablespoon of water. Stir until fully incorporated into the cherry mixture. Let simmer until the filling has thickened; 3 to 5 minutes. Remove from the heat and cool completely before filling the pies.

Step 2: Prepare crust

cutting out pie dough for mini pies in canning jar lidLauren Habermehl for Taste of Home

Remove the pie crust from its packaging and allow it to sit out at room temperature for 15-20 minutes. Then, carefully unroll and lay flat on a piece of parchment paper. Repair any cracks or tears with a little water using your fingers, if needed. Next, using a 3-1/2-inch and a 3-3/4-inch round biscuit cutter or cookie cutter, cut out 12 circles (six of each size) from the pie dough. Set aside.

Step 3: Mold the bottom crust

bottom crusts formed into lids of mason jars for miniature piesLauren Habermehl for Taste of Home

Using the smaller, 3-1/2-inch dough circles, gently press them into a standard canning jar lid. Leave at least 1/4-inch of pie dough hanging over the edge of each jar lid.

Step 4: Fill the pies

adding the filling to mini cherry pies made in a jar lidLauren Habermehl for Taste of Home

Next, add a heaping tablespoon of fully-cooled cherry pie filling to each pie crust. It should be about three to five cherries per pie, depending on the size of your cherries. Be careful not to overfill the pies.

Step 5: Add top crust

placing top crust onto filled piesLauren Habermehl for Taste of Home

Carefully place a piece of the larger, 3-3/4-inch dough rounds over each pie. Then, carefully roll the edge of the top crust over the protruding edge of the bottom crust and tuck it into to sides of the canning jar lid. Then, use your fingers to gently pinch the crusts together to seal the pie closed. Crimp the edges of the pie as desired, either using your fingers or the tines of a fork.

Step 6: Vent, milk wash and sugar

steam vents, egg wash and turbinado sugar added to each pieLauren Habermehl for Taste of Home

Prior to baking, use a sharp paring knife to cut 3 to 4 small vent holes in the top of each crust. Then, brush the tops of each pie lightly with a little milk or half-and-half and sprinkle with turbinado sugar, if desired.

Editor’s Tip: If your pie dough seems to have softened and warmed up too much while shaping and filling, place the prepared pies in the refrigerator or freezer for 20-30 minutes before baking. This will allow the fat in the pie crust to chill so your pies remain light and flaky once baked.

Step 7: Bake

Preheat oven to 375° with the oven rack at its lowest position. Arrange the pies on a large baking sheet, cover with parchment paper and then place into the preheated oven. Bake the pies for 25-30 minutes, or until the tops of the crusts are golden brown. Remove and let cool for 10-15 minutes before removing the pies from the Mason jar lids to finish cooling on a wire rack.

Editor’s Tip: Baking the pies with your oven rack in its lowest position ensures the bottom crust bakes evenly and reduces the risk for a soggy, undercooked bottom crust.

overhead photo of finished miniature pies prepared in mason jar lidsLauren Habermehl for Taste of Home

How Should These Pies Be Stored?

Store these pies in an airtight container once fully cooled. They’ll stay fresh for up to 2 days at room temperature or 4 days in the refrigerator.

What Other Fillings Can I Use?

If cherries are not your thing, feel free to swap for equal amounts of your favorite fruit and their coordinating jam or fruit preserve. Peaches, blueberries, mixed berries, sliced strawberries, or apples would all work beautifully with this recipe!

Can I Use Homemade Pie Crust?

Store-bought pie crust makes preparing these mini pies a breeze. However, feel free to use your favorite tried and true homemade pie crust recipe as well. Simply roll out 1/8-inch thick and cut out as directed above.

How Else Can I Top These Mini Pies?

If you’re feeling fancy, try a lattice top for these pies instead of a plain double crust. Use strips of pie dough and weave into a lattice pattern. You may also make these Dutch-style by topping with a simple streusel made of flour, butter and brown sugar to sprinkle over the pies.

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Lauren Habermehl
Lauren is a recipe developer and food photographer. At Taste of Home, you’ll find her putting famous celebrity recipes to the test, from Dolly Parton’s stampede soup to Stanley Tucci’s six-ingredient pasta casserole. She’s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she’s not trying out a recipe-gone-viral, she’s developing copycat recipes and new twists on comfort food for her food blog, Frydae.