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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

mason jar blueberry basil pieWhat you need:

  • 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.

 

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