Pecan Pie Baked in a Jar
Who doesn’t want a pecan pie all to themselves? Make a tender pie crust with Swans Down® Cake Flour, assemble these individual pecan pies and keep them covered in the fridge; they’ll be ready to pop in the oven at the last minute for the freshest dinner party dessert ever.
Flaky Pie Dough
- 3 cups Swans Down® Cake Flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 3/4 pound (3 sticks) unsalted butter, cubed and refrigerator cold
- 1 tablespoon cider vinegar
- 5 to 7 teaspoons ice-cold water
- 1 1/2 tablespoons Swans Down® Cake Flour
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 cups pecans, roughly chopped
- MAKE DOUGH: Place flour, salt and sugar in a large bowl and whisk to combine. Add the cold butter, working it into the flour mixture manually until the butter and flour resemble course sand. (Do not overwork the dough. It is ok to have flakes of butter showing; it will add to the flakiness of the dough.) Add vinegar and water a tablespoon at a time. Keep adding until dough comes together when squeezed. Form dough into a disk, wrap in plastic wrap, and rest the dough in refrigerator for at least 20 minutes.
- MAKE PIE FILLING: Place flour, brown sugar, sugar, eggs, salt, cinnamon and melted butter in a food processor and mix until smooth and fully incorporated. Keep chopped pecans set aside in a separate bowl.
- ASSEMBLE PIES: Preheat oven to 375℉. Remove rested dough from refrigerator and divide into 12 (1.5-ounce) pieces. Roll dough pieces out into round circles.
- LINE 12 half-pint Mason® jars with dough, making sure dough goes all the way up to inside of jar rims; place dough-lined jars in refrigerator for 20 minutes.
- FILL each chilled jar with 1 1/2 tablespoons chopped pecans, then top with 1/4 cup pie filling.
- BAKE for 40 to 45 minutes, until the tops are browned and domed.