Blueberry Pie In A Jar Recipes

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BLUEBERRY-PEACH MASON JAR LID PIES



Blueberry-Peach Mason Jar Lid Pies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h5m

Yield 6 servings

Number Of Ingredients 13

Cooking spray, for spraying the lids
2 medium peaches, peeled and diced (about 2 cups)
1 cup blueberries
2 to 3 tablespoons granulated sugar
2 teaspoons cornstarch
1/8 teaspoon freshly grated nutmeg
Kosher salt
2 teaspoons lemon juice
One 14-ounce box refrigerated pie crusts (2 crusts)
All-purpose flour, for rolling
1 large egg, beaten
1 tablespoon cold unsalted butter, cut into bits
Demerara sugar, for sprinkling

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
  • Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
  • Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
  • Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
  • To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.

BLUEBERRY PIE IN A JAR



Blueberry Pie in a Jar image

This is an excellent way to can blueberries for a quick and easy pie. It's virtually identical to the costly canned pie filling found in the grocery store.

Provided by Patricia Canerdy

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 4h40m

Yield 42

Number Of Ingredients 6

7 quarts fresh blueberries
4 ½ cups white sugar
3 tablespoons lemon juice
1 tablespoon salt
10 cups water, divided
1 cup cornstarch

Steps:

  • Place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. Dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. Cook and stir for 2 minutes more.
  • Ladle into 7 sterilized quart jars with lids and rings. Process in a pressure canner for 5 minutes at 5 pounds of pressure. Remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). Sealed jars can be stored for up to a year.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 41 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.9 g, Sodium 169.2 mg, Sugar 32.9 g

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