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Tiny Cherry and Blueberry Star Pies in Jars

By brooklynsupper |

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.

And just because they’re small, doesn’t mean they don’t deliver on big fruit pie flavor. The blueberry version is tangy and bright, with robust (not mushy!) blueberries. The cherry version is vibrant, and full of rich cherry flavor.

I’ve provided recipes for both cherry and blueberry here, but please feel free to pick your favorite and run with it. My secret ingredient for summer fruit pies is ground instant tapioca. As a thickener it works wonders, and I find it far superior to chalky cornstarch.

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Tiny Cherry and Blueberry Star Pies in Jars

Prepare the Dough

Blueberry and Cherry Pies in a Jar
makes eight to ten 4 oz. pies

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

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.

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

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)

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

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

In a medium bowl, toss all of the ingredients together. Set aside while you prepare the crust.

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.

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.

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.

Allow pies to cool completely and serve, or keep covered with a lid for up to three days.

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About brooklynsupper

brooklynsupper

brooklynsupper

Elizabeth Stark and Brian Campbell write the blog Brooklyn Supper, dedicated to seasonal ingredients and wholesome home cooking. Read bio and latest posts → Read Elizabeth's latest posts →

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19 thoughts on “Tiny Cherry and Blueberry Star Pies in Jars

  1. JulieVR says:

    Wow, these are just completely adorable! I may make them for Canada Day! thanks!

  2. brooklynsupper says:

    Thanks Julie! They would be adorable with little maple leaves.

  3. Freedom says:

    Will any small, wide glasses do? Or, do the canning jars have magical properties that make them appropriate for baking?

  4. Marina Maria says:

    Can the tapioca be replaced by any other ingredient?

  5. Stu Hodgkiss says:

    These look so great that I had to share the recipe on my blog http://www.Anglo-American.me

  6. brooklynsupper says:

    @Freedom, Canning jars are tempered and are designed for high heat situations, so they really are best. Oven proof ramekins would also work nicely.
    @Marina Maria, You could use corn starch or arrowroot powder. From what I’ve read, you should be able to use them in the same proportions.

  7. Brittany says:

    how would the recipe change should you want to use apple (nothing says america like apple pie :) ?

  8. brooklynsupper says:

    @Brittany, So true! I would keep everything the same, except sub all-purpose flour for tapioca. I find flour is the best thickener for apple pies. You may need to cut the half moon apple slices in half to fit in the tiny jars.

  9. Brittany says:

    Thanks!

  10. Becky says:

    These are adorable – can’t wait to make some! I was wondering if you could make them ahead without baking them and put them in the freezer to be baked at a later date?
    Thanks for the wonderful idea!

  11. Jennifer says:

    I made these once and loved them! Now I want to made them again, but as a single, large pie. Any tips?

  12. brooklynsupper says:

    Hi Jennifer, So glad you liked them! The cooking time is going to be different. Here’s my standard cherry pie recipe for reference: http://www.brooklynsupper.net/2009/07/sour-cherry-pie-with-peaches-and-ginger/

  13. Cynthia says:

    saw these on tv, glad to find the recipe can’t wait to try them, also planning on giving them for Christmas in my yearly basket of homemade goodies! thanks!

  14. Therese says:

    WOW, this makes trips to distant parks for big autum walks so exciting. I’m off to the shops to buy myself some oven jars with lids. What a fantastic idea. If I try it out and it works I’d really like to share this on my studentsgrub blog. Will it work with veg and meat too if they are precooked?
    Thanks,

  15. Kari says:

    I was thinking of taking these to my family’s Easter meal. They are over 1 hour away. I will not have the ability to make all the steps ahead of time. I was wondering is it possible to prepare the jars, keep cool and then just bake them once we get there? I would love to serve these warm.

  16. Mari says:

    I highlighted this cute craft on my little blog at http://wadelmat.blogspot.com/

  17. Kelsey Payne says:

    Alright, I’ve made cake in a jar. Now I really need to attempt pie in a jar!
    http://secondfriday2kelsey.blogspot.com/

  18. nc says:

    Could you put a lid and ring on after cooking to store in the pantry like you can do with cake in a jar?

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