Strawberry Rhubarb Pie-in-a-Jar
Servings Prep Time
8-10jars 1hour
Cook Time
30minutes
Servings Prep Time
8-10jars 1hour
Cook Time
30minutes
Ingredients
Topping
Instructions
  1. Prepare pie dough and refrigerate for at least one hour.
  2. Prepare filling while pie dough is chilling.
  3. Dice rhubarb and strawberries into approximately 1/2 in thick pieces. You want them small enough to fit into the circles, but large enough that they don’t cook all the way down when heated on the stove.
  4. Add the strawberries and rhubarb to a medium saucepan and cook for about 1 minute. Add 1/4 cup brown sugar and continue to cook for 1-2 minutes. If using frozen fruit, there will be more liquid then with fresh. I poured some liquid off to keep an equal consistency with the fruit (pour off before adding the sugar).
  5. While the fruit is cooking down, combine 1T of brown sugar, cinnamon, and 2T of cornstarch in a small bowl or ramekin. Add cornstarch mixture to the pan and continue to stir for another minute or two over medium-high heat until thick. Remove from heat and transfer into a bowl. Add lemon and lemon zest. Bring to room temperature or refrigerate until ready to use.
  6. Make the topping by combining all ingredients into a bowl and set aside.
Assembly
  1. Roll pie dough until it’s about 1/4 inch thick – just as you would for a single crust pie. Using the lid from one of the jars, cut 8-10 circles and place each circle at the bottom of each jar.
  2. Roll the dough a second time and begin cutting strips that are about the width of the jar. You will use these strips to line the sides. While you want to touch the dough as little as possible, don’t kill yourself on this step. I generally just bring the dough right to the edge but you can also add enough dough to sculpt an edge.
  3. Once the jars are lined, chill in the refrigerator for at least 15 minutes – 30 would be better if you have the time. This is also a great step to do a day ahead of time. While waiting for jars to chill, make your topping (also can do a day ahead of time).
  4. When the jars are chilled, place filling into each jar. Fill each one to the top and cover generously with the topping mixture.
  5. Place jars on a parchment-lined baking sheet and bake on 400 for about 35 minutes until brown on top. The bottom of the jar should look golden brown. I dissected the bottom crust on this one and it turned out flaky and crisp.
  6. Cool completely before eating and enjoy!