Saturday, July 18, 2020

Make This! Mason Jar Lid Mini Pies & Blueberry Hand Pies

I found these cute mason jar lid pies last 4th of July & had to make them again this year. Omid and I went blueberry picking on the 3rd and picked 20 pounds of blueberries. I baked the mason jar lid pies and then decided to try to make mini hand pies. I used the same filling recipe as Living the Gourmet uses for the mason jar lid pies.  I like my own pie crust recipe (from my sister B) and used that instead as it's super easy to make(in a mixer!) and tastes delicious on it's own. The recipe is below.

For the mason jar lid pies, place the lid upside down in the ring.

I used a 4" round biscuit cutter and cut out an additional 1" beyond with a knife to fit the dough in the rings. Last year, I pre-baked the pie shells, but they shrunk too much. This year, I did not pre-bake the shells. The pie crust was baked all the way through and most importantly, no shrinkage.  One pie crust recipe was enough for 6 mini pies.

For the hand pies, definitely double the pie crust and filling recipe. You will be glad you did! 

I used the 4" biscuit cutter. I was only able to get about 4 blueberries in each pie, as my berries from Meadowglenn Farm are each about the size of a quarter! No joke!

Once filled, brush egg white on the edges and pinch together, then seal with a fork. Place one slit in the top for steam to escape. I also brushed beaten egg yolk on top (it was leftover from the egg white and I didn't want to waste it).  

Bake on parchment paper at 400* for 15-20 minutes. Brush the vanilla glaze on the hand pies while they are still warm.

*Note:The last time I made these, I pre-cut all the pie shells in advance, then filled and baked the pies.  This made the whole process move a lot quicker. :)

Pie Crust (for one pie crust - double the recipe for a two crust pie)
1 1/4 cups flour
1 Tbs. sugar
1/4 tsp. salt
3 Tbs. ice cold water
8 Tbs (one stick) cold butter, cut into 16 pieces
In a stand mixer, mix flour, sugar & salt. Add the butter & toss into the flour mixture until coated. Mix on medium low until the mixture resembles coarse cornmeal with the butter pieces no larger than small peas. Add the water & mix until the dough just comes together. Wrap tightly in plastic wrap & let the dough rest in the refrigerator for 15 minutes before using. 

Blueberry Filling via Living the Gourmet
1 cup blueberries
1 tablespoon vanilla - I only used 1 teaspoon
2 tablespoons brown sugar- I only used 1 TBS as my berries were super sweet already.
1 tablespoon cornstarch

Vanilla Glaze
1 cup powdered sugar
1 tsp vanilla
1 tsp lemon juice (or more to thin glaze)

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