Sweetie Pie!

This past weekend Chucks, Petey and I took a Pie in a Jar class at Workshop SF...it was a total hoot...and we came away with a great recipe and an adorable idea...pie in a jar...who would have known?!

Making a Pie in a Jar is incredible simply and incredibly yummy...and the options are endless- apple pie, blueberry pie, chicken pot pie...

Here's how you do it:

What You Need:

- Sterilized pint bell/mason jars- get the one where the jar opening is as wide as the jar

- 4 ounces of dough (3 oz for jar and 1 oz for topping)...although this was a bit much in class- may decrease portion when making at home

- pie filling (1/2 cup per pie jar)

- topper (basic crust, crumb topping)

Steps:

1. Place your 3 oz dough ball in jar. Manipulate with your fingers as fast as possible to spread the dough evenly as possible around the jar, fill to the tip top of the jar...using flour makes this process a bit easier

2. Put 1/2 cop of your desired filling in the jar

3. Choose your topping- cut out shapes with your dough, make a lattice, only use crumb topping

4. To ensure the best taste, chill your pie before baking. Once chilled brush the top with an egg wash and bake pie (on cookie sheet to catch droppings) at 350 degrees for one hour or until golden brown

Side note: You can also freeze your pie in a jar...then bake for later...screw on your lid and toss it in the freezer. When ready to bake, place in a cold oven and set temp to 350 degrees. This will ensure the glass doesn't break

Pie Dough Recipe:

Perfect recipe for sweet or savory pies in a jar...Yields 9 balls of dough

3 cups of flour

1/2 tbsp baking powder

1/2 tbsp salt

12 ounces of butter (cold, diced)

1 1/2 cups sour cream

Put all dries in the bowl of a kitchen aid- add butter on speed one and mix until butter becomes pea size. Add sourcream all at once. Do not overmix. Mix until just incorporated. Divide into 4 ounce balls.

Filling Ideas:

Strawberry Rhubarb:

pint of strawberries cut in half

1 1/2 pounds rhubarb

1 1/2 tbsp flour

1/3 cup sugar

1/2 tsp cinnamon

Crumb Topping:

1 1/2 cups flour

3/4 cup light brown sugar

1/3 cup granulated sugar

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 sticks chilled, unsalted butter- cut into pieces

oops eating not making the pie....

we like to call him petey pie