via flickr

You don't have to be a total math nerd to get a kick out of the fact that today is Pi Day. It's 3.14 and therefore, food bloggers everywhere are posting photos and recipes of pie. I'm not typically much of a bandwagon-jumper but I do like pie. And apparently, pies are the new cupcakes.

There are lots of pie-in-jar tutorials out there and the last thing the internet needs is one more. Instead, I've done the dirty work for you and read as many mini pie tutorials as one person should. I've narrowed it down to the

Ladies and gentlemen, without further adieu, my Pi Day gift to you is the soy-cream of the crop.

Best Pie-in-jar Tutorials
I was going to make this a "Top 3" list but there are really only two resources you need. 

via notmartha.org

Not Martha has perhaps the most famous pie-in-jar post with step-by-step photos to help you along the way.

via ourbestbites.com

Our Best Bites: Sara offers another great how-to with photos for each step.

Making it vegan
Most of the recipes in the tutorials above call for butter and milk. But making mini vegan pies is totally easy, too.

The filling. Steer clear of the canned stuff. Use fresh or frozen fruit, brown sugar, a bit of flour or arrowroot powder and the spices of your choice.

In the oven
Fresh pies will bake in 45 minutes at 375F. For frozen pies, place the pie in a cold oven (after removing the lid!), set temp to 375F and bake 55-60 minutes.

Several tutorials mention removing the pie from the jar for serving but I don't get it. Why dirty up an extra plate when your pie already rests in a perfectly suited serving dish? Nosh that baby right out of the jar. Go ahead, do it.


Not into desserts?
I see no reason that savory pies can't also be prepared in this method and stored in the freezer for rainy days. Try this vegan tofu pot pie recipe or my own broccoli-cheezy pies.


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