strawberry rhubarb pie

I have a deep infatuation with mason jars. Finals_27

They're adorable and handy for almost any activity or treat. Oh, would you like a glass of water? Here's a mason jar. Oh, would you like a glass of wine? Here's a mason jar on a stem. (Trust me, it's not as bourgeois as it sounds. Or redneck.) Oh, you need a vase for those flowers? Here's a mason jar. Oh, you're making pie? Here's a mason jar.


Yes, you heard correctly. These little glass perfections can handle baking at four hundred plus degrees and they are completely eager to do so. Truly! Glass was obviously created to withstand high heat for a reason....


I have been on an intense mason kick lately and decided to take it foraging on new frontiers by incorporating them into my baking. Not only do they make perfect single portion sized pies, they are the worlds most cutest and easiest way to transport as a gift. And they look completely charming in the oven, as I sneak peaks through the depths of my needs-to-be-cleaned oven window and watch the juices from the strawberries and rhubarb explode and bubble inside the walls of the glass jars. These glass masons are the windows to the pies souls. Not only that, they are easy to wash. And they come with lids, so no more hassle of serene wrapped and tin foiled gifted pie dishes. And, when the treat has been eaten and the fork has reluctantly finished scraping the glass bottom, they are reusable! I am completely obsessed. So obsessed, that we here at the savory senses kitchen have decided to try a little weekly adventure--Mason Monday.


Every Monday we vow to incorporate a mason jar into our cooking and/or baking. So we've decided to kick start this little activity the right way- on a Friday. Which will also give us three days to dream about cupcakes in jars. Did I just say cupcakes? I guess you'll have to check back on Monday.


We'd love to hear of anyone's creative and fabulous mason jar ideas! We adore hearing from all of you, since you are our very favorite peaches and creams. So until Monday, here's some pie.



Strawberry Rhubarb Pie (in a jar! This will never get old to me).

Half Pint sized Mason Jars

Adapted from Smitten Kitchen

For Crust (this is my go-to recipe)

  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup white flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, very cold
  • 1/2 cup ice cold water

Combine all dry ingredients in a large bowl. Grate butter into mixture and mix by hand until the mixture is completely incorporated and crumbly. Slowly add the water and continue mixing by hand until the dough starts to come together and is not too sticky. Wrap and keep in fridge. (Dough can be saved in freezer, just before future use remember to take it out several minutes prior to needing it to allow it to defrost a bit.)

For Filling:

  • 3 1/2 cups rhubarb, in 1/2-inch thick slices (I bought a 1.5 lb bundle with the leaves still attached)
  • 3 1/2 cups (about 1 lb) strawberries, halved and sliced
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 cup quick-cooking tapioca

Combine all ingredients in a large bowl. Set aside.

Preheat oven to 400 degrees. Roll out dough and using the rim of the mason jar, press the rim into the dough to cut out the bottom of the dish portion of the crust. Then, using a knife or pizza wheel, cut a 2inch wide, 4 inch long stripe to fill the inside walls of the jar to finish the crust. This part can be modified; you can just simply press dough into the jar in any way you prefer, I just found this method to be most efficient.

When all the jars are lined with dough, fill them with the pie filling leaving just enough room for the crumble topping.

Crumble Topping

  • 1 cup brown sugar
  • 1 cup flour (I used whole wheat)
  • 1/4 cup cold butter, grated
  • 1 tsp of ground rosemary (this part can be omitted, but I find rosemary and strawberries go marvelously together)
  • Combine all ingredients until resembles a crumbly texture. Sprinkle generously over the top of jars after they've been filled.

Bake the jars in 400 degree oven for 10 minutes, then turn down heat to 350 for an additional 10 minutes. Enjoy warm or place lids back on top and save in fridge or gift to your most precious loved ones! The greatest part of all is that you can pop these babies in the microwave for a quick heat up before eating.