There’s nothing more fun than eating a little pie…these cute Jam Pies are easy to make, versatile and everyone loves them!
Why You’ll Love This Recipe
Little desserts are great for parties and small gatherings, and these Jam Pies are no exception. Sure, you could make a big pie, but these are practically guaranteed to be more fun!
Here are a few good reasons to make them:
- They look great on the dessert table – like the kind you might have for Easter, Mother’s Day, Memorial Day Weekend, Graduation, that sort of thing.
- The pies are easy to make! No rolling, kneading, or cookie cutters needed. Think pinching and pressing instead.
- Tasty! You can pop a whole one in your mouth no problem. Yes, I’ve tried. 🙂
If you love little desserts like this, there’s plenty more where that came from! Bookmark these Mini Blueberry Pies, or some wonderful and pretty Strawberry Cheesecakes in a Jar, these really delicious Strawberry Cheesecake Cookies, or how about these outstanding Mini Caramel Apple Pies, Bite Sized Chocolate Chip Cookies, or make some glorious and easy Chocolate Covered Strawberries!
Now, if a bigger pie is your thing, go straight for this incredible Blackberry Galette.
Ingredients You’ll Need
For the full recipe and list of instructions, please scroll down to the recipe card below.
- Flour: Basic, all-purpose works fine here
- Sugar: Just a little, to sweeten up the dough
- Butter: Can’t have pie dough without some kind of fat, and butter is the best!
- Lemon: The zest will give the dough some flavor
- Eggs: One yolk for the dough (which makes it very easy to handle) and one for a light egg wash right before baking
- Salt & Cinnamon: More flavor producers here
- Almonds & Granola: Toppings for the pies…optional, but it’s nice to add to some for contrast, taste and texture.
For the full recipe instructions, please scroll down to the recipe card below.
There are three ways to make this easy Jam Pie dough:
- In a food processor: Add the flour, sugar, salt, cinnamon, and pulse to combine. Add the butter and continue pulsing until mixture looks like coarse meal.
2. With a pastry cutter: Add small pieces of butter and cut the mixture together until a small pea-sized mixture is formed.
3. No pastry cutter or food processor? Use a fork or two butter knives to cut the butter into the flour mixture until it’s pea sized.
Once the flour and butter and combined, things go pretty quickly:
- Whisk an egg yolk with water and lemon zest, then add it to flour mixture
- Toss this together gently just until the dough just starts to come together
- Press it into a disk, then wrap it in plastic and refrigerate for at least an hour
Tips for Filling the Pies
Before you start compiling the tarts for these hand filled pies, there are a few key steps for success with this recipe:
- Lightly spray your tart tins with a non-stick baking spray. This is insurance. We want these tarts to pop right out after baking.
- When filling the tart tins, pinch off a generous teaspoon of the dough with your (clean) fingers, then lightly press it as evenly as possible into the tin, trimming off any excess. If you need a little more or less dough, just pinch off a little more or less to evenly fill your tins.
- No need to use force with the dough, just gently and evenly press it in the tins. This goes fast once you get the hang of it!
- Fill each tart with a teaspoon or two of jam (depending on the size of your tin)
- Sprinkle the unbaked tarts with a few sliced almonds, a pinch of granola, or leave them plain.
- Combine the remaining egg yolk with a little water, and just lightly brush it over the edges of the dough with a pastry brush or your (clean) fingers.
- Preheat your oven, then put the tarts on a large baking sheet with parchment paper (which keeps them from sliding around)…When you remove them from the oven, let the pies sit for 10-15 minutes to cool, then gently remove from the tins and continue to cool on a wire rack.
- The thing about small desserts is there’s enough for everyone, and people really do love to sample more than one thing off a dessert table. (Okay, maybe just me.)
- You could start the party with some easy and tasty appetizers, because everyone adores these ridiculously easy Veggie Cups with Hummus, and you should definitely have some Party Olives and Dark Chocolate Trail Mix too. Also, these Deviled Eggs with Candied Bacon are always, always a big hit, and for good reason.
- After all this snacking, maybe it’s time for some turkey burgers or chicken, or go a different route entirely and make some amazing Cast Iron Skillet Pizza (LOVE this).
- When you’re ready for dessert, Jam Pies go really well with a beautiful Chocolate Hummus Dessert Tray, and White Chocolate Peanut Butter Cups, plus some Mini Strawberry Pies or these Bite Sized Chocolate Chip Cookies, and you can’t go wrong with some Macadamia Nut Shortbread Cookies or Iced Lemon Shortbread Cookies or these Soft Chocolate Sugar Cookies or Chocolate Covered Popcorn!
Frequently Asked Questions
These pies are best eaten in a couple of days. And they have the best texture on the day you bake them.
Yes! You’ll need about a cup of jam total for the whole recipe, and you can definitely use more than one flavor! Try apricot, raspberry and blueberry for starters.
Keep them in an airtight container in the refrigerator for 1-2 days.
More Recipes to Try
- Apple Hand Pies with Pillsbury Crust: Nostalgic and super delish, these pies look as good as they taste!
- Jelly Filled Peanut Butter Cookies: Whether you use jelly or jam, these are SO good!
- Goat Cheese Toasts with Cranberry Compote: An easy, pretty and very delicious appetizer!
- Blackberry Galette: Jammy and wonderful with vanilla ice cream!
- Strawberry Cheesecake Cookies Recipe: These cookies are awesome!
- Old-Fashioned Rhubarb Crumble Recipe: Comforting and absolutely delicious!
- Cherry Puff Pastry Turnovers: An easy way to make sweet turnovers at home!
- Fresh Fruit Crepes: As easy as making pancakes, topped with fresh seasonal berries!
- Strawberry Almond Milk Smoothie: Just a few ingredients in this fresh smoothie..
- Banana Snack Cake: An easy, wonderful banana sheet cake
If you’ve tried Jam Pies, or any other recipe on Studio Delicious, please rate the recipe and & I’d love to hear from you in the comments below!
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- 1 3/4 cup Flour, all purpose plus a little more for dusting
- 2 tablespoons Sugar
- 1/4 tsp. Salt
- 3/4 tsp. Cinnamon, ground
- 3/4 cup Butter, cold, unsalted, cut into small pieces 1 1/2 sticks
- 2 Egg Yolks, large One for egg wash
- 2 tablespoons Ice Water
- 1/2 tsp. Lemon Zest, fresh
- 1 tablespoon Water for egg wash
- 1 cup Jam, good quality, any flavor I used apricot, cherry and fig
- 1/4 cup Almonds, sliced
- To make the crust in a food processor: Add flour, sugar, salt, cinnamon, and pulse to combine. Add the butter and continue pulsing until mixture looks like coarse meal.Alternatively, you can use a pastry cutter, a fork, or two butter knives to cut the butter into the flour mixture until it's pea sized.
- In a medium bowl, whisk one of the egg yolks with the water and lemon zest, then add to flour mixture. Pulse until the dough just starts to come together. Remove it from the processor (or bowl) to a lightly floured surface and press it into a disk. Wrap it in plastic and refrigerate for at least one hour, and up to 8.
- When you're ready to bake the tarts, preheat the oven to 350. Prepare a large baking sheet with a piece of parchment paper. On a lightly floured surface, roll the dough to roughly a 1/4 inch thick. You'll be pinching off dough, not rolling and cutting it.
- Spray your tartlet tins lightly with a non-stick baking spray. Pinch a generous teaspoon or so of dough into each tin, and lightly press the dough in as evenly as possible, trimming any excess off the sides. If you need a little more or less dough, just pinch off more or less to evenly fill your tins.
- Fill each tart with a teaspoon or two of jam, adjusting depending on the size of your tin. Sprinkle the tarts with a few sliced almonds, a pinch of granola, or leave them plain.
- Combine the remaining egg yolk with one tablespoon of water, and lightly brush it over the edges of the dough with a pastry brush or your (clean) finger.
- Place all the tarts on the prepare cookie sheet, then place it on the lower third rack of your oven.
- Bake until edges of crust are lightly golden brown, 20-25 minutes.
- Let the tarts cool for 10-15 minutes, then carefully remove them from the tins and let them cool completely on a baking rack.
- The serving size for these depends entirely on the size of your tart tins. Use a mixture of smaller 2-3″ inch sizes for about 22 tarts.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible