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You can use any pie crust recipe you like (you don't have to use mine), or you can purchase one from the store. A single 9-inch pie crust recipe will make enough crust for about four jars.
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To make the dough (enough for about 4 pies):
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Measure flour and salt into a bowl. Cut the cold butter (straight from the fridge) into small chunks and throw on top of the flour. Cut the butter into the flour until butter is in small crumbly pieces. Add ice water a tablespoon at a time while stirring the dough mixture with a fork until it comes together easily but isn't sticky. (You might not need all of the ice water.) Bring it all together and pat into a ball. Wrap in plastic and put it in the fridge.
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After it's chilled, roll out the dough, and use the lid of the jar to cut out the pie topper. Use the rest of the dough to line the jar, squishing and pressing all the way to the top of the jar. You don't need to grease the jar.
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You'll need about 1/2 Cup of filling for each jar. You can use any filling you like, even canned. You can make these savory, too. Imagine cheeseburger pie, creamed corn pie, chicken pot pie...homemade and straight from your freezer.
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For fruit filling (enough for about 4 pies):
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Combine the filling ingredients, along with any seasonings/flavorings/extracts you wish (a dash of cinnamon, vanilla, nutmeg, etc). Divide it between the 4 jars and dot a pat of butter on top (about 1/4 Tablespoon each). Cut a vent into your pie topper, then cover your filling with it. Use your fingers to press the dough together to seal the pie to the sides.
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Crumb topping variation (enough for about 4 pies):
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Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine. Top your pies with this.
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Seal your jars with their metal tops, then stick 'em in the freezer.
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When you're ready to bake: Remove lids from jars and place on a baking sheet. Place baking sheet in a COLD oven. Then turn the oven to 375 F. That will give the jars a chance to warm up slowly as the oven preheats. Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.
