Tiny Pies for Tiny Homebodies

Adorable edibles alert, thanks to the eagle eye of the Living Small Mom: personal pies baked in canning jars, via Not Martha, a fellow Seattleite who likes to “make things.” Here’s what you need:

• Standard issue, wide-mouth canning jars. Not Martha proprietor Megan used 4 oz. quilted can-or-freeze Kerr jars.
• Pie dough. Mr. Living Small is the Pieman in our house; he prefers Cook’s Illustrated‘s vodka pie dough recipe, available here at Smitten Kitchen.
• Pie filling. Canned or homemade. Whatev.

All you gotta do is assemble the pie (see Not Martha’s post for errata), cap ‘n’ freeze, and then thaw and bake right in the jar when you start jonesing for a mini-treat. Simple Simon! Easy as … pie, in fact.

Next on the list (heads up, The Choir): bacon cups. Do you think I can make these with veggie Bacon?