12 regular-sized mason jar lids
and rings
2 , 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc..)
½ cup granulated sugar
3-4 tablespoons cornstarch
2 , 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc..)
½ cup granulated sugar
3-4 tablespoons cornstarch
14-ounce box refrigerated
pie crusts (set out about 15 minutes room temperature)
1 egg, well-beaten, optional (for egg wash)
1 egg, well-beaten, optional (for egg wash)
Preheat the oven to 375 degrees. Line a sheet pan with
parchment paper and place the inside rings of the canning lids on it with their
rubber seals facing down. In a small saucepan, mix
the sugar and cornstarch together. Drain the juice from one of the cans of
berries into the saucepan and mix well. Cook over medium heat, stirring
occasionally, until the sauce has started to thicken. Drain both cans of
berries. Gently mix in both cans of drained berries and set aside. Unroll the
pie dough. Use a canning ring as a guide, cut a circle ¾-inch larger than the
canning ring itself. Cut out 12 pie crust circles.These circles will be the
bottoms of your pies. Make the top crusts by using a canning lid as a guide and
cutting out circles ¼-inch larger than the lid itself. Cut out 12 tops. Score
each top by making 3 slits in the center of the dough. Make sure each canning
ring on the sheet pan is fitted with its lid. Place the pie crust bottoms
inside the rings fitted with lids, pressing up the sides. Spoon 2 to 3
tablespoons of pie filling into each bottom shell. Do not overfill the pies or
they will burst. With your fingertip, rub a bit of water around the edge of
each crust. Cover each pie with a top crust and, using a fork, gently crimp the
edges together. When you crimp the pie crust, use the edge of your finger to
counterset the fork, rather than pressing the fork and the crust into the
canning ring. You want to keep the crimped edge up off the canning ring,
otherwise the crust may “melt” against the hot ring in the oven. Brush the tops
of each pie with the egg wash and sprinkle with sugar, if desired. Bake for 25
minutes, until the crust is golden brown and the filling is bubbling. Let cool
for 5 to 10 minutes before serving. Serve with vanilla ice cream if desired.
*These can also be made in muffin tins if you don't want to invest in Mason jars.
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