Single Serving Pies
Recipe makes 8 little pies
2 rolls of refrigerator pie dough
2 C. of pie filling, your choice (you can even use canned fillings)
My Blueberry Filling Recipe:
3 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/4 teaspoon lemon zest
1/2 Tbsp lemon juice
1/8 cup all-purpose flour (for thickening)
1/4 cup white granulated sugar
1/8 teaspoon cinnamon
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl. Let sit for at least 30 minutes, stir often.
To make a "perfect" lid for your pie, simply use the ring from the mason jar as a template. Gently press the ring into the pie dough and wa-la! Perfect lid for the pie. Be sure to cut out a little vent for the pie. Use a mini cookie cutter to cut cute shapes, free-style and cut with a knife, or if you are in the mood, lattice! Set lids aside.
Take one little mason jar and press pieces of dough into the bottom and up the sides of the jar. Continue with remaining jars.
Fill each little jar with approximately 1/4 C. of filling. Top with a lid and press to join sides with the tops crimping with your fingers or a fork.
Brush with melted butter and sprinkle with sugar if you want it extra special.
Bake for 30 minutes or so (until tops are brown) in a 375 degree oven.
When I took these little pies out of the oven, some of the lids had pushed up over the top of the jar. I simply waited for them to cool and the steam to escape and the lid went right back down. So don't worry if this happens to you.
Cool and put on the lid. They are ready to travel! Heat up before eating if you would like. But we enjoyed ours at room temperature and they were delicious! Enjoy!