I saw a request on CL last summer looking for the 4 oz jars, I only had 4 at the time but contacted poster anyway about this idea. I don't know if they ever made pies in them, but she said they did apple crisp and no problems with cracking. Of course they used new jars (got a good bulk price at HW store since didn't get any off CL). They also decided to use the 8oz jars instead: "Just a basic recipe, 8 oz. It would have been even better if they were served freshly baked because as they sat they shrunk down so only were 1/2 to 2/3 full. But we served with whipped cream so no one seemed to mind. As a test for my own use, I froze some jars first and then took out of freezer for 10 min placed into cold oven then baked at 375 for 30-35 mins." I take it to mean she let them thaw for 10 minutes on the counter before putting into a cold oven, so they were thawed/glass was room temp by the time the oven got over 200 or so? Denser foods (like meat?) would take longer to thaw and might tend to keep the glass too cold - best to thaw in fridge before baking? Also, just based on my experience baking DD's cake in a jar last year (didn't can it, just looking for a "tower" shape that would hold thin batter), they tend to be a bit soggy - I would think pastry even more so than cake, and frozen (even if thawed) and baked in the same glass container even more so? I've only ever baked frozen pies in foil pans, so this is just a guess on glass. FWIW, I started in a cold oven too. Now, if you could find small foil pans (I know I've seen various shaped ones, don't know about round), that might work, though not as cute. I did think that it might be cute to use the 4 oz jars for custards, so they'd be in a water bath in the oven. Might try that next time I make pumpkin pie.

Many years ago when is was especially young and foolish I was told you could take Pyrex from the fridge and put it on the stove top. I spent most of our meager food budget on a delicious beef roast for a party with friends. It was a banner night for a group of novice cooks. We all agreed that it was ok to reheat the beef on the stove top at low heat. Naturally the glass shattered and the delicious, expensive roast went into the garbage. Oh. So sad. A good lesson, however. Not the same as a pie in the oven, but I wouldn't try it. Again.

Clare, what is the difference, in your mind, between a cobbler & a pie? In other words, why throw away your crust & use the same fruit to make a cobbler? starlightfarm, I use tapioca, but I can't describe in writing how to use it. In other words, I have no recipe. I mix it and however much sugar I think the fruit I am using needs, together, and toss it with the fruit, then dump it in the pie shell. If it is something very juicy, I might sprinkle just a tad in the bottom of the crust first, & sometimes, maybe, a tad over the top of the fruit. I've even been known to add more juice to fruit pies, such as some cider to an apple pie, etc. Not much help, am I. :>( Rusty

Follow-up: I froze it as I said above, molded, then vacuum sealed. This week was my first occasion to take out a bag/block/puck. It's been blazing hot and it would be socially irresponsible to use a cooking appliance, though we've zapped a few things. I defrosted the hollandaise puck overnight in the fridge, and used it as "hollandaise butter", Pkramer style, to make cold sandwiches seem more like dinner. Thick Italian style whole wheat bread, hollandaise butter, heaps of little wild arugla and a generous helping of smoked salmon (one of the few ways I can eat fish). Open faced and enjoyed carefully so as not to lose the leaves. A fantastic treat rather than feeling deprived eating cold. The hollandaise is perfect. It didn't deemulsify at all, and vacuum sealing protected it from getting scummy or taking on any weird odor. The real tell will be when I try to reheat some, but after observing it as I was using it cold, I think the trick is to bring up the heat very gradually to keep it from separating. Thanks again for the encouragement to freeze, and the thought to use hollandaise cold and thick!