It’s that time of years you guys when the kiddos are headed back to school and for many people that will mean new teachers, new backpacks and most importantly new lunch boxes!

Since we home school, my son gets stuck with the same teacher year after year and well back packs and lunch boxes are not on me “must have” school supplies but that doesn’t mean I don’t have to have a plan for his lunches.

So in planning for his lunches and for all those momma’s looking for healthier lunch box ideas these cute little Lunch Box PB & J Pies were born.

Like most moms, I’m always looking for little snacks that are tasty as well as better for him. We all know that if something doesn’t taste good, the littles are just not going to eat it.

And let’s face it, most likely it goes in the trash. Well, unless they are homeschoolers like my little man, then, of course, I am obligated to finish it off because it isn’t nice to waste food,

Hey, I am just doing my motherly duty. Right?

Right! That’s what I thought!

Healthy Snacks for Healthy Kiddos!

These Lunch Box PB & J pies are much better options than those sugary little cakes you can pick up from the store shelves. They are a little more time-consuming than stopping by the Little Debbie aisle at our local market, but they are super easy to prep and freeze for those special lunch box treats.

Can you just imagine the little grins these pies will bring out on those sweet faces when they sit down for lunch? Oh, I love little smiles and I will trade healthier for convenience any day.

Can you just imagine all the little grins these pies will bring out on those sweet faces? Oh, how I love little smiles and I will trade healthier choices for convenience any day. Now, I know what you’re thinking, these look so good how could they be a healthier choice?

Well, these Lunch Box PB & J Pies are made with a healthier flour option that is sprouted which means it makes the gluten and proteins more digestible and the sprouting process also increases the vitamins in the flour.

Along with the sprouted flour, I use natural peanut butter and the jelly has no added sugars. Oh, and of course since you are making them at home you know exactly what is in them so none of those big chemical words we can’t pronounce!

So I feel great about giving them to my little man. It is important to me to teach my little guy a better way of eating than I have had in the past. He is my greatest treasure and I want to keep him healthy and shiny all of his days!

Making the Pies & Freezer Directions

These pies are small and just the right size for placing one or two in those new lunch boxes. Don’t let that they are homemade scare you from trying your hand at these.

The first step is making a simple pie crust. The key to a flaky and tender crust is not over mixing and kneading it along with allowing time for it to chill in the fridge.

I simplify my crust by tossing my flour into my food processor and adding the cold butter and water. After it comes together, I let it chill out in the fridge for thirty minutes to an hour before rolling it out and cutting out the circles.

If you would prefer purchasing a store-bought pie crust then, by all means, pick one up at the store and rock it out. I won’t tell!

The filling for the pies is just a simple classic combination of peanut butter and jelly. Or in my case jam, but there is no reason to stick with my suggestion. The possibilities are endless when it comes to jellies or jams.

When you have your dough rolled out and cut you are ready to fill and bake them. Spray a baking sheet and place the pies on the baking sheet to bake according to the recipe below.

To freeze follow the recipe up to the assembling of the pies and freezer When ready to eat them, let them thaw a little on a sprayed baking sheet and bake 20 minutes at 375 and you will have fresh Lunch Box PB & J Pies for those smiling babies!

Lunch Box PB & J Pies || Sugar Free, THM "XO", Kid Friendly

Ingredients

For The Crust

2 1/4 cups of Sprouted Wheat Flour
10 Tablespoons of ice cold butter, cubed
6 to 7 Tablespoons of cold water

For The Filling

1 cup Natural Peanut Butter
1/2 cup of Sugar Free Jam or Jelly

Instructions

To prepare your pastry crust to add 2 cups of flour to a food processor. Next, slowly drop in some of the cubes of the ice-cold butter into the flour and pulse. Repeat this step until all butter is incorporated. You should be able to see little butter pebbles in the flour.
Next begin adding in the cold water one tablespoon at a time, pulsing after each. This step may take up to 6-7 tablespoons of water. Only add water until your pastry starts to form a ball in your processor.
Once the dough can be pinched together and stay, it is ready to be kneaded.
Add some of the reserved flour to the counter and knead the pastry dough for a couple of minutes. If sticky you can add in a little more flour until it is not sticky. Do not overwork or your dough will be tough.
Once your pastry is ready, wrap it tightly in plastic wrap and let it chill in the fridge for at least 30 minutes but the I prefer at least an hour.
While your crust is chilling mix together your peanut butter and jelly and set aside until you are ready to fill your pies.
Preheat your oven to 375 degrees Fahrenheit.
When your dough is chilled dust a surface and a rolling pin with some additional flour.
Start with half of your pastry dough, and roll it out with the rolling pin until it is about 1/3 inch thick. I refrigerate the other half of the dough until I am ready to work with it.
To cut out your pie crust you can use a 3 to 3 1/2 inch round cookie cutter. I use the metal ring of a wide mouth canning jar and it works great.
Cut out your pastry circles and fill each one with a heaping teaspoon of peanut butter in the center of the circles.
With a wet finger go around the edges of the circles to moisten.
Fold one side of the dough over the peanut butter and jelly filling and use a fork to crimp the edges. If the pies are too full the filling might squeeze out while crimping.
Spray a baking sheet with cooking spray and place your little pies on the baking sheet and bake for 18-20. Pies will be golden brown when ready.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 237Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 3mgSodium 91mgCarbohydrates 28gNet Carbohydrates 25gFiber 3gSugar 6gProtein 8g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!