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Make the preferred pie crust recipe.
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Cook's Note: Store-bought pie dough will also work in a pinch.
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Roll out the dough on a floured surface.
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Using the ring from the jar lid, cut 8 circles from the dough, the circles will be the tops of your pies.
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Line each 1/2-pint glass, oven-safe jar with the remaining dough.
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Working with the dough as little as possible, make sure that the dough is pressed tightly against the entire surface area of the jar with the exception of 1/2-inch at the top.
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Once each jar is lined with pie dough, fill with 1/2 cup preferred pie filling.
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Cook's Note: Typically, a recipe for pie filling for 1 (9-inch) pie, will make 8 pies-in-a-jar.
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Place a small pat of butter, about 1/2 tablespoon, on top of each pie.
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Top each pie with the pie dough circles or create a lattice pattern or crumb topping to go on top.
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Make sure you vent the top of the crust by creating a slit so that steam can escape.
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Using your fingers, or a fork, press the 2 pieces of dough together.
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Brush each pie crust with melted butter and sprinkle with sugar.
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Seal each jar with metal lid and place in the freezer for up to 3 weeks.
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Baking instructions:
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If baking pies fresh, preheat the oven to 400 degrees F. Bake 40 to 45 minutes, or until the crust is golden brown and the filling is bubbly.
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If baking pies that have been frozen, bring them to room temperature before placing in the oven
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Pie-in-a-Jar Variations:
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Various Sweet Pie Fillings: Maple pecan, key lime, blueberry, peach, pumpkin.
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Various Savory Pie Fillings: Chicken pot pie and shepherd's pie.
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Cobbler: Transfer any cobbler recipe to the jar method.
