Did you know it’s National Pie week? I just found out yesterday via Facebook. Good thing I did because I found another pint of marionberries in my farm crate and I wanted to do something very special for them.

You know how mason jars are the big thing these days? If you’re on Pinterest you know what I’m talking about. There are numerous blog posts about ways to use old mason jars, from decorating to gift giving to baking. And I love it all. So it was time to try my own Mason Jar experiment.

Marionberry Lavender Pie
serves: one
1/2 pint mason jar (wide mouth)

Pie Crust
3 tbsp coconut oil
1/2 cup pastry flour (all purpose will work)
1/4 tsp salt
1 tbsp cold water


Marionberry Pie Filing
1 cup fresh marrionberries
1 tbsp agave
1 tsp crushed lavender
1 tbsp flour
1 tsp cornstarch
pinch of salt


* I chose coconut oil for this recipe because it’s healthier than margarine but because it resembles shortening in texture it will still allow for a flaky crust. For this recipe keep the coconut oil in it’s solid form, do not melt.

Preheat oven to 375 degrees F. Lightly oil mason jar.
To make crust combine flour and salt in small bowl. Add coconut oil and cut in until dough is crumbly. It will be very dry. Add cold water a little at a time and combine until dough starts to form. Do not over-mix.

Roll dough out on a floured surface to 1/8th inch thick. Using the top ring of the mason jar cut out your circle for the top. Press in the remaining dough inside the mason jar, about a quarter inch past the top lip.

*Please note, my pictures have a shorter pie with a lattice top. This is because I skimped on the dough and realized it too late. I doubled the dough recipe so you will be enough to cover sides and top.

Place in refrigerator while making the filling.

To make the filling mixall ingredients in a medium pot and place on stove over med-high heat, stirring often. Bring to a boil, stir constantly for 1 minute then remove from heat. Pour into chilled dough. Top with dough circle and press sides together like this:

This picture is not mine, it’s from here. But this is how it ought to look before baking.

At this point, it you made a larger batch, you could cover jars with lids and freeze, baking individually whenever you have a craving. Or you can bake right away. Brush top with soy milk, melted margarine, or melted coconut oil. Bake for 30-35 minutes until filling is bubbling and crust is golden brown. Remove from oven and let cool for 20 minutes.

Enjoy!

What’s your favorite thing to do with Mason Jars? I do a lot of decorating with mine, candle holders, vases, things like that. I also like making cookie or cake mixes (drys only) and gifting them. These pies could also make great gifts around the holidays.