Pies. They’re all-American. Everyone loves them and mini-pies are even more beloved. They’re just darn cute. They’re even cuter in mini-Mason jars and very hip. Some bakers like to use Mason jar lids. I like to use the jar and then seal them with the lid. It makes the mini-pies very portable. Think wicker basket and a red and white gingham tablecloth.
Cut mini shapes (hearts, stars, etc) out of leftover dough for added cuteness.
Makes about 12 1/2-c mason jars or lg ramekins
- Your favorite pie crust, doubled
- 1/2 c sugar
- 2 tbs flour
- 1 tbs cornstarch
- 1/4 c water
- 6 c blueberries, divided
- 1 tbs honey
- 1 tbs freshly squeezed lemon juice
- 1/4 tsp cinnamon
- 1 tbs finely chopped basil
- 1 egg mixed with 1 tbs water, whisked
What you do:
- In lg saucepan add 1/2 c sugar, flour, cornstarch and water.
- Whisk until smooth.
- Add 3 c blueberries.
- Heat to boil and cook for about 2 min until mixture thickens.
- Remove from heat.
- Add honey and lemon juice and stir gently.
- Add remaining berries, cinnamon and basil.
- Generously spray inside of mason jars.
- On floured surface roll out pie crusts to 1/4″ thick.
- Using a 6” bowl, invert onto dough and cut 6 pie circles.
- Drape circles over top of jars.
- Lift up the edges and gently press down the center until it reaches bottom of jar.
- Press dough onto sides, making sure dough covers the jar surfaces; trip edge as needed.
- Spoon filling to 1/2″ below the rim.
- Out of scraps, cut stars of different shapes.
- Brush shapes with egg wash and place on top of blueberries.
- Heat oven to 375˚.
- Please jars on baking sheet and bake for 45 min or until crust is browned.
- Remove from oven and let cool 15 min.
- Top with whipped cream.