Perfectly portioned and ready to eat, these Mason jar lid blueberry pies are a fun spin on dessert.
I don't know about you, but for me, pie beats out cake pretty much all the time (unless you shove a piece of flourless chocolate cake in my face — that would be a tough call). Problem is, though, who the heck wants to make an entire pie, crust and all?
That's where Mason jar lids and store-bought pie crust come to the rescue. These blueberry pies are the perfect portion for two and super simple to whip up. Try them out with any filling too — just swap out the fruit for what you have on hand.
Mason jar lid blueberry pies recipe
Adapted from Dessert for Two
For the filling
- 3/4 cup blueberries (fresh or thawed frozen)
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- Pinch salt
For the crust
- 1 store-bought freezer pie crust, thawed and unfolded
- Flour for rolling out the crust
- 1 beaten egg
- Raw/turbinado sugar for sprinkling
- 2-4 Mason jar lids
- Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper, or use a silicone baking sheet.
- In a small bowl, combine all the filling ingredients, and toss them together.
- On a floured surface, gently roll out the pie crust dough so it spreads out an inch or so.
- With the ring portion of the Mason jar lid as a guide, use a knife to cut a circle of dough just slightly larger than the ring. Do this for as many lids/pies as you are making. These will be the bottoms of the pie crusts.
- With the round interior portion of the lid as a guide, use a knife to cut out the same number of dough circles in the exact size of the metal round. These will be the tops of the pie crusts.
- Place the round interior of the lids into the metal rings so that the metal sides are facing up.
- Press the larger pieces of crust into the bottoms of the lids and up the sides.
- Spoon the blueberry mixture evenly into the pie crusts.
- Top with the smaller pieces of crust, and gently pinch the top and bottom pie crusts together with your fingers.
- Brush generously with the beaten egg, and sprinkle with the turbinado sugar.
- Bake for about 30 minutes, until bubbly and golden.
- Remove the pies from the oven, and let them cool for 5 minutes before eating them.
More pie recipes
Bacon apple pie
Drunken skillet cherry pie
Lemon meringue pie