Mason Jar Lid Blueberry Pies

    • 2 cups fresh blueberries
    • 2 tablespoons sugar
    • 1 tablespoon cornstarch
    • dash of grated nutmeg
    • pinch of salt
    • 1 pkg. refrigerated pie crusts (2 crusts)
    • 1 egg, beaten (for brushing the tops of the pies)
    • extra fine sugar, to sprinkle on top of the pies

Note: You will need 6 wide-mouth mason jar lids.

-Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

-Place the mason jar rims upside-down (so that the top of the rim is on the bottom) onto the

parchment-lined baking sheet. Place the inner seals of the lids into the rims, so that the rubber

gasket is on the bottom and the shiny top is facing up. Lightly spray the insides of the lids with

cooking spray.

-Place the blueberries into a medium sized bowl. Sprinkle with the sugar, cornstarch, nutmeg and

salt. Lightly toss to coat.

-Use a round 4 1/2-inch diameter cookie cutter (or improvise by using a bowl, mug, or cup with a

similar diameter) to cut 6 circles from each pie crusts. These will be the tops and bottoms of your

pies.

-Place the bottom crusts into the prepared mason jar lids, pushing up the sides to overhand the

edges.

-Spoon the blueberry mixture into the bottom crusts, dividing as equally as possible. Lightly brush

the edges of the bottom crusts with the beaten egg white (this will help to seal with the top crust).

-Place the top crusts on top of the blueberry filling and crimp the edges of the crusts to seal.

-Lightly brush the tops of the pies with the beaten egg and sprinkle with extra fine sugar.

-Using a sharp knife, poke 3 slits into the tops of the crusts to allow the steam to vent.

-Bake for 27 to 30 minutes, until the crusts are golden.

-Allow the pies to cool for at least 15 minutes before serving. To serve, press underneath to pop the

lid out of the rim, then slide the pie off the lid.