Raspberries. Sweet, delicate berries that seem to make everything right.
By far, my favorite fruit. Our raspberry patch of golden and red berries has taken off and reached its full capacity in the area that I have dedicated for it.
I thought it was going to be enough to jam, freeze and make pies for the family. I didn’t realize how much fun it would be for the boys to run around the house every morning scouring to taste the sweetness of the ripest berries.
This year, I lined one side of my driveway with raspberries hoping that in the years to come I’ll have enough to preserve. “Boys, these are mama’s berries… hands off.”
Since the wild black raspberries are ripening in the woods, I went out with my father in law, mami and sister to forage for some berries to preserve.
(My mami and I crossing a beautiful abandoned bridge built in the 1800’s.)
It’s enjoyable to grow and forage for different varieties of raspberries as they each have their own unique flavor and sweetness. It’s nothing like eating berries that have been refrigerated and packaged.
The wild black variety are one of my favorites. There’s something exciting about them growing in the wild free for anyone adventurous enough to tackle the heat, humidity and bugs.
Sure, I could have gone out to pick raspberries at a local u-pick farm but they’re quite expensive and it takes many berries to make a few pints of jam.
So foraging we went. We were rewarded with sweet beautiful berries that went into jam and pies for the family.
With only a couple cups of black raspberries left, I decided to mix them in with a few of our own red and golden berries to make 4 mason jar pies for my family on a Sunday afternoon.
There’s nothing to it when it comes to making a raspberry pie. As long as you have local, fresh berries picked at their ripest, you can’t go wrong.
Their natural sweetness is overpowering.
I just added some local raw honey and tossed it with a bit of flour and lemon juice.
The fun part about making any type of cake or pie is decorating.
Yes, I love to decorate cakes and pies.
Hopefully, you will to.
Naturally sweetened, whole wheat, red, golden and wild black raspberry mason jar pies
This recipes makes 4, 1/4 pint mason jar pies.
Ingredients:
- 1 recipe pie crust
- 2 cups raspberries
- 2 tbls whole wheat flour
- 1 tsp lemon juice
- 1/4 cup raw honey (Make sure your honey is not overpowering.)
Method:
1. Preheat oven to 375f.
2. In a bowl, carefully mix raspberries, honey, whole wheat flour and lemon juice.
3. Line 4, 1/4 pint mason jars with pie dough.
4. Fill the mason jars with raspberry mixture.
5. Make pie tops or cut out decorations and top your mason jar pies.
6. Place mason jar pies in a baking dish and bake at 375 for 45-50 minutes.
Buen Provecho!
Diana- these mason jar pies are just gorgeous. ps I adore the pic of you and your mom crossing the bridge!
Love this and can’t wait to make them! I pretty much love anything that comes in a mason jar!
I agree with Stacy – pretty much “anything” that comes in a Mason jar is for me. 🙂
This is so cool to make in mason jars! I have seen a few recipes lately made in them, and I love the idea! These pies sound delicious!
How was it?
Lovely! I’ve always wanted to try making this myself. I remember seeing my first mason jar pies over a year ago when I was “foraging” through the website to find some new recipes and food ideas :o)
These pies are so cute! I love local raspberries and blackberries. Your photos are so pretty, beautiful lighting!
This looks great! I am so jealous. I don’t have any berry plants and the ones you buy at the store are terrible.
Delicious Sofya!!
These are great to cover and put in the freezer, then bake from frozen 🙂
oh so much fun to go hunting for them I picked some wild recently while walking but a tad sour these pies are adorable
How wonderful! You are very lucky — wild berries, wow! I’m surpised the pie crust is flexible enough to fit in the mason jars. I don’t have a go-to pie crust yet. Do you use butter and/or shortening in your recipe?
I use a butter recipe for Pate Brisse. Very easy to make! I’ll be posting a video blog on that soon!!
They are absolutely stunning. I wish I had more jars around to make these. I have other small vessels, but it’s so nice to see the pie all the way through. I’m never even seen black raspberries before, here we only have wild blackberries. Do they taste similar?
They look delicious! Great idea to recycle jars into individual pie containers.
Those look fantastic! Love the jars
I love this idea…and your’s turned out so beautiful…I can smell the warm pies now! YUM!
I was wondering if the jars would crack with all that heat … they look just perfect for picnic …
Thanks Janete. No, they actually do really well in the oven.
The pies are adorable.
Love your recipe Diana this captivates me and I’d like to try and master this one at home.This wild black raspberry mason jar pies really looks gorgeous and palatable to eat and love the design.
Hi
Won’t the jars crack on the hooven?
No, actually they’ll do just fine 🙂
These mason jar pies are ADORABLE!!
I LOVE raspberries. As a matter of fact, I’m really hoping to plant some (seeds or plants) next year. We use to have raspberries bushes growing on the edge of our property where I lived as a young child. Red raspberries are the best.
P.S.
I liked your mason jar pies so much that I included it in my recent “14 Amazing Pie Recipes.” 🙂
Thanks for including me, Holly!!