Strawberry-Rhubarb pie in a Mason Jar!!

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Appreciation for Mom is shown in a lot of different ways in my family. It can be anything from flowers to a lovely piece of jewelry, but, it always includes food...good food! 

When my children were young they would make me a course by course breakfast, with the first course being strawberries. I love strawberries, and these days you can buy fairly sweet ones all year long! Yum!

I decided to do a twist on the strawberry theme this year, I put them together with rhubarb and made a little mason jar pie! You can find these wide mouth 8 ounce Mason jars at most hardware stores, grocery stores or on Amazon, about $10.00 for 12. The acerbic punch of the rhubarb mellows out while it cooks and is the perfect complement to the ripe sweetness of the strawberries. Use my delicious, flaky pie crust recipe or keep it simple with a pre-made dough and customize with different cutout shapes or crimping styles around the edges.



They turned out adorable and most importantly, delicious! It would be the perfect addition to Mother's Day Brunch, 4th of July or just an evening at home with friends and family. 

Strawberry and Rhubarb Pie in a Mason Jar
Makes 6

Pastry

2 1/2 c. all purpose flour
1 tsp. salt
1 tsp. sugar
8 T. lard, chilled  (can substitute unsalted butter here*see note below)
4 T unsalted butter, chilled
1/3-1/2 c. ice water

Food Processor method

Put the flour, salt and sugar into the work bowl. Pulse to mix. 

Cut the cold butter and lard into very small pieces and add to the bowl. Process until mixture resembles coarse meal; about 10 seconds.

Add the ice water and pulse just enough until dough holds together. Do not over process and do not let the dough form into a ball. Uncover machine and squeeze the dough between your fingers; it should hold together. If still crumbly, add another tablespoon of ice water.

Remove the blade and invert on a large sheet of plastic wrap. Bring the ends and sides together and press into a flat circle. Refrigerate for one hour.

Pastry made by hand
   
Combine flour, salt and sugar together in a large bowl.

Cut the butter and lard into small pieces and add to flour.

With a pastry cutter, blend the butter into the flour until mixture resembles coarse meal.

Sprinkle the ice water over the mixture and blend with pastry cutter.

Gather into a ball, wrap with plastic wrap with plastic wrap, and flatten into a circle. Refrigerate for one hour.

Filling

3 c. Rhubarb, cut into 1/2 inch thick pieces
3 c. Strawberries, hulled and sliced 
1/2  c. + 1 T. granulated sugar
2 tsp. freshly squeezed lemon juice
pinch of salt
1/4 tsp. cinnamon
1/2 tsp. vanilla
3 T. instant tapioca
2 T. unsalted butter, small dice
1 egg (for wash) 
cinnamon and sugar sprinkle

Preheat oven to 350 F degrees

Combine the rhubarb and strawberries in a large bowl. Gently toss the fruit with the granulated sugar, lemon juice, salt, cinnamon, vanilla and tapioca. Allow the mixture to rest for at least 10 minutes.

Spoon filling into each mason jar until it reaches just under the rim and top with unsalted butter pieces.

Roll out the dough between two large pieces off plastic wrap.
 

Cut out the rounds using the lid of the mason jar. Crimp the edges with a fork or create the scalloped edge by forming a curve with your index finger and press it gently against the inside edge of the dough, using your thumb and index finger of your other hand to shape the dough from the outside. See picture below.

Repeat this motion all the way around the pie crust. Brush the tops of each crust with egg wash.
 

Cut a small slit or cut out a little heart for Mom, a star for 4th of July or a couple leaves in the Fall and place on top (just look in your cutter drawer and let your imagination go~Sprinkle with sugar and cinnamon.

Transfer the mason jars to a baking sheet and bake for 35-40 minutes or until the top of the pie is golden brown and the filling is bubbling. Tent with foil if the top brown too quickly (before it starts bubbling).

Remove from oven and cool completely before serving to allow the filling to thicken properly.

This adorable and delicious mini dessert will be a hit with your Mom! I am sure of that! Another HUGE bonus! You can refrigerate these little jars of yumminess and eat them for days after as well.... They also will freeze well.

 If you are looking for more idea's for Mom, check out "Ode to Mom" , How to make a Cupcake Bouquet for Mom or How to make a Footed Cake plate for Mom!  The Master Recipe List has lot's of food ideas that might just be perfect for YOUR Mom!!

Check out what "Mother Nature' gave me for Mother's Day!! Sometimes the most beautiful gifts are free..........