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I thought I had found the ideal glass jar to use as a pie mold.
It was aprox 3inch in diameter with slightly sloping sides and a flat bottom.
What I would like to know is the secret of getting the hot water paste off the jar.
I had several tries, molded it around the floured jar at about 1/4inch thickness, then into the fridg for a while, it would not budge off the jar.
Tried it thicker and thinner, varied the times in the fridg, as much flour on the jar as possible still no good.
After all a dry jar will only take a small amount of flour over it.
I even tried popping it into the freezer for 10mins.
I would think a glass jar has as much density as a hardwood dolly.
Tried rocking it to loosen it.
Finally gave up and had a couple of whisky's to calm down.
So whats the secret guys and gals
Put me out of my misery.
wallie

Glass jars are difficult to work with because, as you say, they don't really hold flour. A wooden dolly works much better.
There is a workaround though; if you get some siliconised baking paper and cut a disc for the base and a strip to wrap around the circumference of the jar and use these between the pastry and the jar then you'll get a much better result.

Have you tried Rik's recipe:-

Another tip is using Bakers Secret for all your non stick stuff it is easy to make up.

Equal quantities by volume of

Melted butter.
Flour.
Vegetable or olive oil.

mix these all together and they make a painting paste. Just coat your tin
cold and nothing will stick to that....you can even use it on muffin tins.
Keep it in the fridge and warm it up before you use it.

Bakers secret is great but it only really works on cooked stuff. The problem with here is releasing the pastry BEFORE it's cooked.