Hello all! Hope you are all having a fabulous Memorial Day weekend! It’s a weekend to remember all those who served in the US Armed Forces and have passed away. Thinking of the brave men and women who have served and are serving this country makes me very grateful for the life and the freedom I have. It’s also the unofficial start of summer…it’s pretty hard not to be excited about that! Sunshine, BBQs, vacations, etc!! The month of May has been great; Josh finished law school and we celebrated his graduation with friends and family last weekend! The weather was perfect and we were so happy to spend time with our parents, Josh’s grandparents, and a family friend who all traveled many miles to celebrate with us. We were also thankful for all the wonderful warm wishes from those who were cheering him on from the Midwest. We are truly blessed to have family and friends who have supported us on this 3 year adventure in Virginia! In more exciting news, we are moving to Denver next week! We look forward to this exciting transition, but will always look back at these 3 years in Charlottesville as a great chapter in our life together.
Ok, enough with the sentimental stuff, let’s talk about PIE! I would like to declare that pie season has officially begun! Although I will make pie anytime of the year, spring and summer are best for fruit pies, especially blueberry pie. For last weekend’s celebration, I made mini blueberry pies in small canning jars. The mini pies tasted delicious and would be great for summer potlucks! They’re pretty adorable, too 🙂
Mini Blueberry Pies Print Recipe Here
Makes 8-12 Mini Blueberry Pies with 4 oz glass canning jars
2 1/2 cups all-purpose flour1/4 teaspoon fine salt
3 tablespoons granulated white sugar1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup ice water
1 egg *for egg wash
1 tablespoon milk * for egg wash
6 cups (about 2 1/4 pounds or 1 kilo) of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first)
1/2 teaspoon lemon zest
1 Tbsp lemon juice
1/4 cup (about 30g) all-purpose flour (for thickening)
1/2 cup white granulated sugar (100g)
1/4 teaspoon cinnamon
2 Tbsp butter (unsalted), cut into small pieces
For the crust
Sift together the flour, salt, and sugar in a large bowl. Add in the shortening and work it into the flour with your hands. Add in the cold butter cubes and continue to work the dough, either with your hands or a pastry cutter, until the mixture resembles coarse cornmeal. Sprinkle in the ice water until a dough forms. Form the dough into a ball, be careful not to overwork it. Divide in half and wrap each disk in plastic wrap and refrigerate for 30 minutes.
For the filling
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl.
for making the mini pies
On a lightly floured surface, roll out one of the dough discs. For the bottom crusts, cut out a 5” square, and press into the jar. For the tops, use a jar to press out a circle, and, with a sharp knife, cut it into 1/4” strips. Carefully spoon in the blueberry filling. Weave your lattice and crimp the edges. Brush the tops with egg wash and sprinkle the top of each little pie with 1/2 teaspoon or so of sugar.
Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.
Allow pies to cool completely and serve, or keep covered with a lid for up to three days.
Here are a few pictures from last week’s graduation