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.