Strawberry Pie in a Jar

Whip up these easy mini pies for your next holiday party. Your guests will love them!

Strawberry Pie in a Jar


  • 1 box Pillsbury™ Refrigerated Pie Crusts (2 crusts per box), softened as directed on box
  • 2 pounds strawberries, hulled and divided
  • 1/3 cup pure maple syrup
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Zest from 1 lemon
  • Whipped cream, for topping
  • Cinnamon sugar, for topping
  • Small cookies made from leftover crust for serving (if desired)


  1. Heat oven to 350 degrees F. Grease four 8-ounce wide-mouth canning jars with cooking spray.
  2. Unroll your pie crusts and lay them on a clean surface. Use a knife to cut out four 6-inch circles. Carefully press the dough into the bottom of the jars and up the sides.
  3. Place a piece of parchment paper in each jar to cover the dough. Add pie weights or dried beans on top of the parchment and bake for 10-12 minutes or until the crust is golden brown.
  4. Let cool completely before removing the parchment paper and pie weights.
  5. Meanwhile, add 1 pound of strawberries, the maple syrup, brown sugar and vanilla to a saucepan. Bring the sauce to a boil and simmer 8-10 minutes. Use a fork to mash the strawberries. Remove from the heat and allow to cool 5 minutes.
  6. Divide the remaining pound of strawberries among the 4 pie-crust-filled jars. Drizzle the strawberry sauce evenly over the strawberries. Cover and place in the fridge for 2 hours OR serve warm.
  7. If desired, serve with a dollop of whipped cream and a mini pie-crust cookie dusted with cinnamon sugar.

Prep: 15 min | Yield: 4 servings

Recipe by Tieghan Gerard.

Recipe and photo credit: Betty Crocker

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