Ok guys, I promise that I have some savory recipes coming up! For some reason I’ve just had a lot of sweet stuff happening lately, but I promise it’s not all that I eat. But I’m not going to not share pies with you! How rude would that be? You might never visit again.
Look, I like mini foods. Bite-sized foods, individual servings, mini versions of normal food, things made in small ramekins – you name it (I even made a mini food board on Pinterest). How could you possibly turn down a mini version of chicken & waffles? Not only is it just plain cute, it has quite a lot of benefits also. It’s not that easy to just pass out pie pieces to several different people, unless you’re at a party with plates. But it is super easy to transport jars that have lids on them. Everyone gets their own, it’s the perfect sized serving & they’re travel-friendly. Each one is bursting with sweet lemony-blueberries & a flakey, buttery crust.
Pies take some finesse & have a lot of different elements to keep in mind. My husband’s obsessive researching habits have rubbed off on me when it comes to recipes (sort of like the macarons) & I found some great tutorials/ tips if you’re new to pie making. Smitten Kitchen has a great one on making the dough & one on rolling out the dough. Then in addition to these, I looked at about 37 other pie recipes & tutorials to figure out mine. Obsessive much? But they turned out beautiful & delicious, & that’s all I can ask for.
- 2-1/2 sticks Very Cold Butter, cut in ½” cubes (1-1/4 cups)
- 3 cups All-purpose Flour (plus more for rolling the dough)
- 2 Tablespoons Granulated Sugar
- 1-1/2 teaspoons Salt
- 8 cups Blueberries (rinsed & dried)
- Zest of 1 Lemon
- 1 Tablespoon Lemon Juice
- 3 Tablespoons Cornstarch
- ¾ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- Set aside 1 cup of water with 3-4 ice cubes in it. Whisk together flour, sugar & salt in a large bowl (large & wide if you have one). Add in cold butter cubes & work them in with a pastry cutter. Stop when the butter pieces are the size of little peas.
- Drizzle about ½ of the water into the mixture (discarding any leftover ice). Use a rubber spatula to combine (add more water if needed). Once it starts to clump together, use your hands to form a solid ball out of the pieces. Divide the dough in 2 or 3 pieces & wrap each one separately in plastic wrap (flatten them out a bit so they resemble disks). *Dont work the dough too much to avoid the butter getting warm. Refrigerate the dough packs for 1-2 hours (2 is better)
- Combine blueberries, lemon zest, juice, cornstarch, sugar & vanilla into a large bowl & mix well. Let the fruit mixture sit while you preheat the oven & roll out the dough (at least 5-10 minutes).
- Preheat oven to 400 degrees F. Once the dough has been chilled, remove one of the packs from the fridge onto a clean, generously floured work surface. Roll the dough out until about ⅛” thick.
- Using the mason jar lids, cut 8 circles from the dough & line the bottom of each jar with a dough circle. Using the remainder of the first dough pack & a second, build the dough on the sides of the jars (I used the third pack for the tops). You can just pull pieces off & press them tightly against the sides of the jars or I found it really useful to cut the pieces into squares first. Once all the jars are lined with dough, divide the fruit mixture evenly among the jars.
- Use the remainder of the dough for the tops, however you like (I used mini star cookie cutters & laid them over the filling). Top each pie with a little sprinkle of sugar.
- Bake pies for 40-45 minutes (or until the filling is bubbly & the crust starts to turn golden). Allow to cool for at least 10-20 minutes before handling (jars will be extremely hot, use caution when moving them. If keeping the pies for later, wait until they are room temperature to put the lids on & store in the refrigerator until ready.
Preheat oven to 350 degrees F
Place jar(s) on baking sheet & bake them for 20-25 minutes, or until hot & bubbly
(again, allowing them to cool for 10-20 minutes or until cool enough to handle)
*If you can, I highly recommend buying the blueberries in bulk (at a farmer’s market or a Costco/ Sam’s Club) it’s much more cost-effective
*Alternatively, you can store them BEFORE you bake them: seal each jar with it’s lid once they are assembled & store in the refrigerator for a few days (or in the freezer for up to a few weeks)