Nothing gets you in the Thanksgiving spirit more than pie! It’s just as much a part of this Holiday meal as Turkey. So what if you could take all that delicious, melt-in-your mouth taste of your favorite pie, shrink it down, and bake it in a mason jar lid? Sounds too good to be true? Not for us!

It’s time to get excited for Thanksgiving, and the only true way to do that is to get excited about making your own, mini-sized pies! We picked a few of our favorite pie flavors, but you can substitute your favorite pie ingredients for any of these pies. And best of all? You can customize each pie to every individual in your family! How cool will it be to sit down to Thanksgiving dessert and see one of these mini pies sitting on your plate? Okay, get those wide-mouth mason jar lids ready, and let’s start baking!
Ingredients (Crust):
1/ tsp Salt
1 cup (2 sticks) Butter, Chilled & Diced
1/2 cup Ice Water
(Apple Filling):
1/2 cup Brown Sugar
(Blueberry Filling):
3 Tbsp Sugar
2 tsp Ultra Gel
(Mixed Berry Filling):
3 Tbsp Sugar
2 tsp Ultra Gel
Preheat oven to 375 degrees.

In a large bowl combine flour, salt, and diced butter.

Add water and mix until a soft dough forms. I typically like to mix with my own hands, but the choice is up to you. Form into a ball and set aside while you make your fillings.

First, begin by re-hydrating your blueberries. Remember, the blueberries will take longer to re-hydrate, so you can let them soak in a large bowl of water while you re-hydrate and make all the other fillings first.

Next, re-hydrate your blackberries and raspberries by soaking in water in a large bowl together. Drain the water once the berries are soft, add sugar and ultra gel, and mix together until ingredients are fully combined.

Re-hydrate your apples by soaking in water. Once apples are soft, drain excess water, add brown sugar, flour, and wise woman of the east spice and mix together until ingredients are fully combined.
Drain water that the blueberries are soaking in, add sugar and ultra gel, and mix together until ingredients are fully combined.

On a floured surface, roll out your pie dough.

With your mason jar lid ring, punch out circles in the dough.

You’ll want two circles for each pie.

Now it’s time to prepare your lids. First, flip the top of the lid inside out so that the seal is on the outside. Spray evenly with cooking spray.

Taking one of the dough circles, place the dough in the lid and begin to shape it around the lid. This is the bottom crust of your mini pie.

Fill your pie with ingredients. We’ll start with blueberries.

Take the second dough circle, roll it out again, and slice the dough into six individual strips.

Taking your pie, weave your dough strips in and out of each other on top of the pie. Just like that, you have a beautiful, lattice-topped pie!

Now, time for the apple! After you’ve shaped your bottom crust, fill the top with lots of heaping apple filling.

Take the other dough circle, but instead of rolling out the dough, simply place it on top of the pie. Using a fork, crimp down the sides and slice a whole in the top. Now you have a gorgeous mini apple pie!

Repeat these processes for as many mason jar lids as you have and place on a parchment-lined cookie sheet.
Brush the tops with melted butter and bake at 375 degrees for 50-60 minutes.
Remove, allow to cool for 15 minutes, then serve.

There’s only one word that properly describes these pies: Awesome! These mini pies are so cool looking and fit right in the palm of your hand! But don’t let that small size fool you. They’re packed full of delicious taste and flavor you’ve come to expect from a Thanksgiving Day pie. And trust us, once you put these on the table, your family will thing you’re the coolest chef around!

What mini pies would you make using this recipe?