Because I spent the first half of my pregnancy standing to the side in the mirror, pushing my belly out and exclaiming ‘I’m so big,’ while these days, I avoid mirrors and make my husband tell me at least 10 times a day that I’m not that big, I wanted to share a video I made, pre-baby. Well, technically the baby was in there, but I didn’t know it yet. TMI? Oh yes. More TMI in the form of this super long 10-minute video, BUT I cover exactly how I make my pie crust. The proper pie crust technique is just as important as the recipe, and I’m so excited to share it via video with you!
These mason jar lid pies are one of my favorite desserts for two. They’re cute, perfectly portioned and customizable. I should warn you that baking in mason jar lids isn’t for everyone–they are not tempered for baking use, but for me, it’s a small risk I’m willing to take. I just flip the lid over so the rubber part is facing down. If you’re worried, try baking the filling in advance to speed up cooking time and reduce time in the oven. But if you’re still worried, make the little pies in oven-safe ramekins. Deal? Let’s eat pie together and smile lots, ok? These are the mason jar lids that I use.
