Strawberry Rhubarb Mason Jar Pie
8-12
jarred pies25
minutesA delicious dessert that is simple to make, beautiful to present, and leaves your tastebuds with a bold punch of flavor! A beautiful jar packed with bold flavors! This is a quick, simple recipe that is sure to make a statement at any holiday party.
Ingredients
1 package GeeFree puff pastry dough
Strawberry Rhubarb filling
An egg – whisked with a tablespoon of water, in a bowl, for the top eggwash
Some decorator sugar(optional)
8-12 4oz. mini mason jars
Directions
Thaw the Geefree pastry according to box directions.
Roll it out using some gluten free flour on the work surface so it doesn’t stick. (Make it about ¼ to 3/8” thick. If it cracks, just wet it with your finger and squeeze it back together)
Use a round biscuit cutter or a drinking glass (business end) to get nice round circles, that are slightly bigger than your mason jar opening.
Using the tines of a fork, press creases around the edge, and with a sharp knife, cut a few slits in the center to let out some steam.
Fill the jars with your filling, as prepared in your recipe. Carefully transfer the pastry lid to the top of each jar and place on a baking tray large enough for all the jars.
Brush each top with the egg using a basting brush and sprinkle with crystal sugar
Bake at 375 F for about 25 min or until the filling is bubbling and the pastry top is turning golden.
Cool and serve warm, if possible.
