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Mason jar lid blueberry pies

Perfectly portioned and ready to eat, these Mason jar lid blueberry pies are a fun spin on dessert.

Mason jar lid blueberry pies

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?

Mason jar lid blueberry pies

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

Serves 2


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


  1. Preheat the oven to 350 degrees F, and line a baking sheet with parchment paper, or use a silicone baking sheet.
  2. In a small bowl, combine all the filling ingredients, and toss them together.
  3. On a floured surface, gently roll out the pie crust dough so it spreads out an inch or so.
  4. 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.
  5. 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.
  6. Place the round interior of the lids into the metal rings so that the metal sides are facing up.
  7. Press the larger pieces of crust into the bottoms of the lids and up the sides.
  8. Spoon the blueberry mixture evenly into the pie crusts.
  9. Top with the smaller pieces of crust, and gently pinch the top and bottom pie crusts together with your fingers.
  10. Brush generously with the beaten egg, and sprinkle with the turbinado sugar.
  11. Bake for about 30 minutes, until bubbly and golden.
  12. 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

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