Remember this wedding at Barrister Winery? Who didn't fall in love with those tiny pies in mason jars? Alisa from Alisa Lewis Event Design was so gracious to teach my daughter and I how to make them and I'm so excited to share her tutorial and recipe today! The beautiful photos were shot and provided by Mary Banducci Photography.
DIY mini pies for your wedding or rehearsal dinner are a fabulous way to individualize your wedding and get your family and/or bridesmaids involved. These pies can be made in advance and heated up or left a room temp right before the wedding or dinner.
We used fruit that was in season in the Northwest. Peaches, blackberries, and blueberries.
We used wide mouth jam jars but you can use any size or shape of mason jar you have.
Pie Crust: for 6 mini pies
2 cups flour
3/4 cup shortening
1/4-1/2 cup ice water
1 tsp salt
2 tsp sugar
Directions: Use a fork to combine the flour, salt, and sugar with the shortening to create a coarse meal texture. Slowly add in the ice water a tablespoon at a time. Depending on your kitchen and the humidity you may use 1/4 cup to almost 1/2 cup of ice water. Once your mixture begins to form into a dough as you blend it with a fork it is done. It should still be a little dry. At this point use your hands to knead the dough gently. You can let it rest in the refridgerator for a few mins or start to roll it out.
I use a pastry cutting wheel to cut tiny strips of lattice for my pie tops. I measure a little larger than the width of my jar for the bottom crust and then pat it down into the jar.
Peach Blackberry Filling:
4 ripe peaches, sliced
1 cup fresh blackberries
1/2 cup sugar
1 tsp vanilla
dash of cinnamon
Directions:
Fill jars with filling to the top. Place strips of pie dough over the top to form a lattice crust or a single sheet to cover the entire top. If using a single sheet, use the tip of a knife to cut small slits in the top for steam to escape.
Mini Fruit Pie Crumbles
Filling recipe is the same. Feel free to change up the fruit.
Crumble Recipe
1 1/2 cups flour
1 cup oatmeal
1 1/2 stick of butter
1/2 cup sugar
2 tsp cinnamon
Directions:
Blend all ingredients together with a fork and/or your fingers. Sprinkle a layer into the bottom of the mini jar. Place your fruit filling over the crumbs up to the top. Then sprinkle top with more of the crumble mixture.
For both pies and crumbles:
Bake at 350 degrees for 35-40 minutes. Place a tray or cookie sheet under the pies to catch the drips. Tops of the pies and crumbles should be golden brown before you remove them. Let them cool slightly. They can both be made a day or two in advance if you're making them for a wedding!
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