Canning Jar Lid Mini Pies

• total time: 1 hour 36 minutes

Ingredients

2 ½ cups Arrowhead Mills Organic All-Purpose Flour

1 tsp salt

1 tbsp sugar

1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes

4 to 8 tbsp ice water

4 largemouth canning jar lids

Pumpkin pie filling

Egg wash or melted butter

Pie Crust Instructions:

Directions

In a medium bowl, combine 1 ½ cups of flour, salt, and sugar. Stir to blend.

Add the butter cubes, mixing briefly to coat the butter with flour.

Use a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.

Add the remaining 1 cup of flour, and continue working the dough for about 20 seconds.

Sprinkle 4 tbsp of ice water over the mixture. Use a spatula to press the dough together. If it holds, it’s ready. If not, add 2 to 4 more tbsp of water until it comes together.

Form the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour before rolling it out into pie rounds.

Mini Pie Instructions:

Preheat the oven to 350°F.

Roll out your dough and use a 4 ½-inch cutter to create 8 circles from each pie round.

Parbake the crust: After pressing the dough into the canning jar lids, line each crust with parchment paper and fill with pie weights. Bake for 10-12 minutes to prevent sogginess. Remove the weights and parchment, then bake for an additional 5 minutes until the bottom is dry but not browned.

Fill the parbaked crusts with pumpkin pie filling.

Brush the pie edges with egg wash or melted butter, and place the pies on a lined cookie sheet.

Bake for 20 minutes or until the crust is golden brown.