This is the second post in our recipe series for the month of April, perfect picnic recipes from Kelsi Windmiller!
Mason jars have so many uses in my house. They are drinking glasses, trinket organizers, and candle holders. They were made for canning so they are able to withstand a great amount of heat. These jars can also be used to bake individual treats like mini pies! Since rhubarb is just coming into season, I decided to make a classic strawberry rhubarb pie. For this recipe, I recommend using a quality store-bought piecrust. I have found that it is much more malleable and perfect for making mini lattice pie tops.
Mason Jar Strawberry Rhubarb Pies
2 cups quartered strawberries
2 cups chopped rhubarb
2/3 cup natural cane sugar
Zest from 1 lemon
1 heaping tbsp corn starch
Wide mouth half-pint mason jars
Preheat your oven to 350 degrees F. Rinse your mason jars in hot water and set aside. In a large bowl toss the strawberries, rhubarb, sugar, lemon zest, and corn starch until everything is evenly coated. Spoon the mixture into the mason jars. The jars should be heaping with strawberries and rhubarb. Roll out your piecrust and slice into ¼ inch strips that are about 6 inches long. Weave the strips together and carefully lay on top of your filled jars. Gather the dough around the lip of the jar and clean the edge by dragging a knife around the outside. Sprinkle the tops with sugar and arrange on a baking sheet. Bake for 30-35 minutes or until piecrust is golden brown. When finished baking set aside to cool and pack them up for your next picnic. Enjoy!
More healthy recipes from the BLDG 25 Blog.