Baking with frozen berries is a great alternative to creating that summer berry flavor in the chill of winter. Especially when you can bake mini berry pies in mason jar lids.
Yet another clever use of mason jars to add to your list.
If you have access to fresh berries and time to make home-made crust this recipe will still work great.
But today we are using some handy baking shortcuts like frozen berries and refrigerated pie crusts to make this a fun and easy adventure.
Pro tip: To cut your pie crusts, I used wide mouth lids measuring about 3 1/2 in.
To pinch the pie crust edges, you’ll need to cut the dough about 1 in larger than your lid. I used a mug with a 4 in. diameter. (You can use a round cookie cutter, lid, or any glass that fits these measurements.)
- 8 oz. granulated sugar
- 2 oz. cornstarch
- 24 oz. frozen mixed berries
- zest of 1 lemon
- 1 tsp. almond extract or vanilla extract
- 8 large mason jar lids (or 12 regular lids)
- 1 box of refrigerated pie crust
- 1 egg plus 1 tsp. of salt, beaten
- Raw sugar for decoration (optional)
- In a small bowl, whisk the sugar and cornstarch together and set aside.
- Heat the mixed berries in a saucepan and let simmer over medium heat so that the juices release from the fruit.
- Remove from heat and stir in the sugar mixture and flavored extract.
- Return to low heat and cook until mixture thickens, stirring often. Do not let the mixture boil or get too hot.
- Once the berries have thickened, remove from heat and let cool slightly before adding the mixture to the pie crust.
- Preheat oven to 375 degrees
- Line a cookie sheet or jelly roll pan with parchment paper
- Invert the circular portion of the lid, so that the rubber side is facing down when place inside the lid ring.
- Roll out the pie crust dough on a floured surface and cut the dough into circles.
- Lightly press the dough into the lid and pinch the excess dough around the edges.
- Use a fork to poke several sets of holes into the bottom of the crust.
- Place mason jar pies on the lined baking sheet and bake for 12-15 mins.
- Remove from oven and let cool slightly.
- Fill each crust about 3/4 full of the fruit pie filling.
- With the extra dough scraps cut strips or shapes for the top pie layer, if desired.
- Whisk the egg and water together and brush over the pie dough.
- Sprinkle raw sugar on top of the pie and
- Bake for 25 minutes or until the filling starts to bubble and the crust is golden brown.
- When cooled, just fresh the bottom of the lid up and easily release the pie from the lid.
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