4th Of July Mason Jar Pies

Posted on June 25, 2013 by Jessica Nicolls | 0 Comments

Make these adorable, individual sized, mason jar pies for the 4th of July and we promise your guests won't be disappointed. 

Blueberry + Cherry pies in mason jars : serves 8-10
8-10 4 oz mason jars

Crust
2 cups + 2 tablespoons flour
1/2 teaspoon salt
2 tablespoons sugar
12 tablespoons cold butter
1/2 cup ice water
Blueberry Filling
3 cups blueberries
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup sugar + more for top of pie
1 big pinch of salt
1 tablespoon ground instant tapioca
Cherry Filling
3 cups cherries (pitted + halved)
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup sugar + more for top of pie
1 big pinch of salt
1 tablespoon ground instant tapioca
Directions
Crust
Combine the flour, salt, and sugar in the bowl of a food processor. quickly chop up the butter, and pulse it into flour mixture, 5 or 6 times. drizzle in ice water, pulsing 2 or 3 times,  just until dough is combined. dump dough onto a lightly floured surface and gather into a ball. divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least a half-hour in the refrigerator. meanwhile prepare fillings.
Blueberry Filling
In a medium saucepan heat 1 1/2 cups blueberries, zest of lemon and lemon juice over medium-high heat. stir frequently, and allow the sauce to reduce a bit, until it coats the back of a spoon. cook for about 10 minutes. remove from heat and combine in a medium bowl with the fresh berries, sugar, salt and tapioca. set aside.
Cherry Filling
In a medium bowl, toss all of the ingredients together. set aside.
Baking
Preheat the oven to 400 degrees, and place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8-10 4 oz. glass canning jars.
On a lightly floured surface, roll out on of the dough discs. for the bottom crusts, cut out a 5” square, and press into the jar. For the tops, use a jar to press out a circle. Use the scraps to cut out shapes for the top of the pies. spoon in 4 tablespoons or so of filling, press top crust into place, and crimp edges with a fork or your fingers. Add shape to top and make 4 very small incisions in the top of the dough to vent. sprinkle the top of each pie with 1/2 teaspoon or so of sugar. Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Turn the cookie sheet, turn the heat down to 350 degrees and bake for another 10-15 minutes, until crust is light and golden and filling is bubbling vigorously. Allow pies to cool completely and serve, or keep covered with a lid for up to three days. 

Posted in 4th of july recipes, blueberry pie recipe, cherry pie recipe, mason jar pies, recipes


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