When I was in elementary school I loved finding a peanut butter and jelly sandwich in my lunch box. To this day it’s one of my favorite comfort foods and I’ll make it on a day I miss home or am not feeling well. It’s always fun to revamp an old classic so when Smuckers came out with those Uncrustable sandwiches that you keep in the freezer, I needed them. All of them. And long after I was packing my lunch for school I was buying these for myself. No shame.
But a new year calls for some resolutions and one of mine is to make more things from scratch versus buying them from the grocery store. So why not start with one of my all time favorite comfort foods? You can pronounce every ingredient in these delicious and easy homemade PB&J uncrustables and they’re surprisingly easy! Get your kids in the kitchen to help with assembly and you have yummy sandwiches to pop into their lunch box and a fun activity to do together.
I used my favorite pie crust for these and got about 10 pies from my normal 9 inch pie crust recipe. You can make it a little easier on yourself and use a store bought pie crust. I won’t tell! I used a 2″ round cookie cutter to make these so feel free to make yours a little larger for older kiddos or just pop a couple into their lunch boxes for a good serving of yummy PB&J goodness.
I learned with my Homemade Nutella Poptarts and mixed the jelly and the peanut butter together before putting it into the pie to keep the peanut butter from becoming hard and the jelly from seeping out onto the baking sheet. The result was perfect sweet peanut buttery jelly goodness. Yum
Do you have a favorite comfort food? Let me know in the comments! And for more delicious, kid-friendly recipes check out some of these below!
- Store bought or homemade pie crust, enough for one 9 inch pie
- 1/4 cup creamy peanut butter
- 1/4 cup jelly
- 1 egg, beaten
- Roll out your dough and, using a 2" cookie cutter, cut 20 circles.
- Lay dough flat on greased baking sheet and brush lightly with beaten egg
- Mix together the peanut butter and jelly and place a tsp of the mixture onto the center of each crust.
- Top with second crust and crimp edges with a fork. Poke a set of holes into the top to allow steam to escape
- Bake at 350 degrees for 10 minutes.
- Allow to cool before eating, filling will be HOT!