No Sharing Required
Sharing is something we’re taught at a young age.
It’s supposed to be the “right thing to do”.
When I was growing up I shared my toys, my bath time, my bedroom, and my food with my younger brother. Luckily, since he’s a boy and I’m a girl, we never had to share clothes.
Sharing is supposed to make you feel good. And most of the time it does. I would consider my self a good sharer until dessert comes along.
I don’t really like to share dessert. I actually have a little bit of anxiety about it.
I panic that someone is going to eat the edge of the crust, or get more frosting, or take bigger bites than me. I notice that when I share dessert I go in to this weird trance. The only thing I can think about it the dessert, and I’m calculating how many bites there are, and where to dig my fork next.
…single serving Blueberry Pie in a Jar!
These jars come out of the oven bubbling away, overflowing with blueberry juice that gives the pie it’s own sapphire bling. (Very reminiscent of a special Royal piece of jewelry).
The best part about these cute little jar pies is that there is no sharing required. Period.
Not to mention I now have a plethora of individual pies stocked up in my fridge!
One for each day of the week!
And they’re mine!! All mine!
Blueberry Pie in a Jar
adapted from Baking: From My Home to Yours by Dorie Greenspan
For the Crust
2 cups all purpose flour
1 cup whole wheat flour
1 1/2 tsp salt
2 1/2 sticks very cold butter, cut in to tbsp size pieces
1/3 c very cold vegetable shortening, cut in to 4 pieces
3-5 tbsp ice cold water
Put the flour, sugar, and salt in a food processor fitted with a metal blade, pulse just to combine the ingredients. Drop in the butter and shortening and pulse only until the butter and shortening are cut into the flour. Don’t overdo the mixing- what you’re aiming for is to have some pieces the size of fat green peas and others the size of barley. Pulsing the machine on and off, gradually add the water, a tbsp at a time – add a little water and pulse once, add some more water, pulse again and keep going that way. Then use a few long pulses to get the water into the flour. If, after a dozen or so pulses, the dough doesn’t look evenly moistened or form soft curds, pulse in as much of the remaining water as necessary, or even a few drops more, to get a dough that will stick together when pinched. Big pieces of butter are fine. Scrape the dough out of the bowl and onto a work surface.
Divide the dough in half. Gather each half into a ball, flatten each ball into a disk and wrap each half in plastic. Refrigerate the dough for at least 1 hour before rolling
To Roll Out the Dough: Spray each mason jar with non-stick spray. Roll your dough out just to get it flat. Then tear of pieces of the dough and place inside the jar, flattening it against the jar itself. You want a very thin layer of crust. Keep adding more pieces of dough and flattening with your fingers until the whole inside of the jar is lined with pie crust. Using the lid to the canning jar cut a circle topper for your pie, making sure to cut a hole in the center of the circle for the hot air to escape.
If you’ve got time, slide the rolled out dough into the fridge for about 20 minutes to rest and firm up.
For the Blueberry Pie
2 1/2 pints of fresh blueberries (I used a 16 oz bag of frozen blueberries)
1/3 cup sugar
1/4 cup all purpose flour
Pinch of salt
Coarsely grated lime zest of 1/2 a lime
Squirt of fresh lime juice
2 tbsp milk beaten with 1 tbsp water, for milk wash
Sugar for dusting
6 8oz canning jars
Getting Ready to Bake: Position a rack in the lower third of the oven and pre-heat the oven to 425 degrees F.
Put the berries in a large bowl and gently stir in the sugar, flour, salt, zest and juice; let sit for about 5 minutes. Taste the filling and add more sugar and/or lemon juice, if needed.
Remove the pie jars and top crust from the refrigerator. Give the filling a last stir and turn it into the crust.
Bake at 375 degrees for 50 minutes or until crust is golden brown and filling is bubbling.