Tuesday, 18 February 2014

Family Day Weekend : Mini Blueberry Pies in Mini Mason Jars

We spent Family Day Weekend in Haliburton. 
It was sunny and cold and so winter beautiful. Lots of snow!
I spent my weekend with my family...cross country skiing, tobogganing, knitting and cooking...total bliss!

On Sunday night we had a big family dinner and I decided to replicate a recipe that I had seen on Pinterest. Mini Blueberry Pies in Mini Mason Jars!!! So cute!
The recipe that I used called for not cooking the berries and just tossing them with some citrus zest, cinnamon, flour, topping with a little butter, and then covering with puff pastry. The little pies did not turn out as well as I had anticipated, they were good, but not amazing...so I changed things up and came up with this much better recipe!!!

Recipe for Mini Mason Jar Blueberry Pies
12 Mason Jars 125ml
2 bags of frozen wild blueberries ( approx. 5 cups )
zest of 1 lemon
3/4 cup of brown sugar
1/2 tsp cinnamon
3 tablespoons of cornstarch
2 tablespoons of butter
Frozen Puff Pastry
melted butter and brown sugar sprinkles for topping
 1. Combine 1/2 the blueberries with the brown sugar in a pot.
2. Simmer on low heat for a few mins. until sugar is melted.
3. Add the cornstarch mixed with a little water and add it to the pot. Cook for a few minutes on medium heat.
4. Fold in remaining berries,lemon zest, cinnamon and butter, and let cool for a few minutes.
5. Lay out the mini jars onto a cookie sheet.
 6. Carefully pour the blueberry filling into the jars.
7. Follow the instructions on the frozen puff pastry box and then roll out the puff pastry on a floured surface until it's an 1/8 of an inch thick.
 8.Cut out circles that are a wee bit larger than the rim of the jars.
9. Place a pastry lid on each jar, press down to lightly seal the edges, poke steam holes and baste with a little butter and a sprinkling of brown sugar.
10. Bake in a 375 degree oven for 35-40 mins. until bubbly and golden brown.

Here are some pics from the first batch that I made on Sunday.....

Tip: Make sure you fill the jars up to the top. While they are baking, the pastry will puff up and will then settle back down...my first batch could've used a little more filling. :)
Serve with some vanilla ice cream, or a dollop of whipped cream.

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