I have been really excited to make these. I few weeks ago I attempted my first go with some extra cherry filling and pie dough. I learned that you don’t want to overfill the, as I had cherries trying to escape over the edge of the crust. And initially I was planning on just making regular raspberry pies, but when I made the chocolate crust for my market it was so beautiful and perfect, I HAD to make them chocolate raspberry.
Learning my lesson from the first attempt, I stuck with just pressing the crust to the side and not up and out to flute. Although, this could be an option, just make sure to fill below the lid brim. I wanted to attempt some lattice work though, so I stuck with keeping it simple.
The lattice work? With regular pie dough I can do some phenomenal stuff. I am known for my braided borders and some pretty weaving and work. This gluten-free dough is delicious and the best I’ve ever made and worked with, but a lack of gluten, also means a lack of elasticity. I am getting better at working with it. For instance I’ve learned that freezing is my friend, as well as cookie cutters. I’ll cut out letters, put them on parchment, freeze them and then put them directly on the pie when I’m ready to bake. Works beautifully. Same with my pie pops and turn-overs. I’ll make my dough up ahead of time, cut it out. Freeze and then bake. But I really want to do some lattice work. And I want to braid. So this was my first attempt.
And……..it wasn’t perfect. The sticks were wanting to crack and were not easy to layer. They’re still cute, and absolutely delicious, but not up to par yet. So I will keep working on this braiding and lattice idea, but until then I would suggest cutting out little hearts for the center. Easy but cute and effective.
What I also love about baking into a mason jar lid beside the cuteness and perfect size, is that the bottoms are removable. I love all the tart pans I have because they have removable bottoms. So the outside of my crust and bottom come right out flawlessly and I’m not stuck trying to use a knife to shimmy something out of a pan. I paid a nice price for these pans too, so thank you mason jars for having this built in feature.
These are adorable and sure to be a crowd pleaser. Plus they’re a perfect little treat for yourself and your lover. So enjoy!
Chocolate Raspberry Mason Jar Pies
Chocolate Pie Crust
- 1 cup almond flour
- ½ cup tapioca flour
- ½ cup unsweetened cocoa powder
- ½ cup butter, cold & cut into cubes
- 1 egg, local pasture-raised
- 2 tsp honey
- ½ tsp sea salt
- 1 cup raspberries
- 1 tbsp tapioca flour
- ¼ cup honey
- 1 tsp lemon juice
Make it Happen:
Pulse all the pie crust ingredients in a food processor and pulse until it forms a ball. Refrigerate for 30 minutes.
Remove crust, divide into even balls about 1-2 inches big. Flatten and press into the bottom of a mason jar lid. If you made the ball larger, press it up above the lid, to flute the edges. Put back in the refrigerator until the filling is prepared.
For the filling, mix all the ingredients on a pot on the stove. Cook at a medium heat until it thicken. Remove from the heat and allow it to cool.
Fill each lid with 1-2 tbsp of filling. From here I had frozen some strips of dough and attempted a lattice on top. But a cutout little heart would be more beautiful, and easier to make.
Bake at 350 for 20 minutes or until the crust is done.
Cool, eat and enjoy your bite-sized treats!