Gluten Free Strawberry Rhubarb Mason Jar Pie

Strawberry Rhubarb Mason Jar Pie

Strawberry Rhubarb Mason Jar Pie



jarred pies
Cooking time



A 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.


  • 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


  • 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.