Individual Red White and Blue Pies in a Jar

Individual Red White and Blue Pies in a Jar - These portable pies in jars are just right for 4th of July picnics, or outdoor celebrations.

Recipe: Individual Red White and Blue Pies in a Jar

Summary: The classic summer flavors of cherry and blueberry pies are staples of 4th of July celebrations. This year, why not take your pie to go? These portable pies in jars are just right for 4th of July picnics, or outdoor celebrations.

Ingredients

for the crust

    • 2 cups plus 2 tablespoons unbleached all-purpose flour
    • 1/2 teaspoon salt
    • 2 tablespoons sugar
    • 12 tablespoons cold butter
    • 1/2 cup ice water

for the blueberry filling

    • makes four to five 4 oz. pies
    • 3 cups blueberries
    • zest of 1 lemon
    • 2 tablespoons lemon juice
    • 1/4 cup sugar, plus more for top of pie
    • big pinch salt
    • 1 tablespoon ground instant tapioca (I use my coffee grinder)

for the cherry filling

    • makes four to five 4 oz. pies
    • 3 cups cherries, pitted and halved
    • zest of 1 lemon
    • 2 tablespoons lemon juice
    • 1/4 cup sugar, plus more for top of pie
    • big pinch salt
    • 1 tablespoon ground tapioca

Instructions

for the crust

    1. 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 the dough is combined.
    2. 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 the fillings.

for the blueberry filling: makes four to five 4 oz. pies

    1. In a medium saucepan, heat 1 1/2 cups blueberries, zest and 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 while you prepare the crust.

for the cherry filling: makes four to five 4 oz. pies

    1. In a medium bowl, toss all of the ingredients together. Set aside while you prepare the crust.
    2. 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.
    3. On a lightly floured surface, roll out one 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 the stars with a tiny star cookie cutter. Spoon in 4 tablespoons or so of filling, press top crust into place, and crimp edges with a fork or your fingers. Add the star, 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.
    4. 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 golden and filling is bubbling vigorously.
    5. Allow pies to cool completely and serve, or keep covered with a lid for up to three days.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 8

Recipe and Photo: Foodista / CC BY

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