May 25, 2012

LSL {Foodie Friday} - Pie in a Jar

Happy Memorial Day weekend! God, how I love long weekends. Something about having that extra day makes Sunday so much of a happier day. Don't get me wrong, I am completely appreciative of both my weekend days, but sometimes Sunday seems a little too close to Monday morning. However, now with this Monday off, two Saturdays are better than one.  

This Foodie Friday I thought I would try an American tradition on this Americana Holiday. And to me, that is synonymous with pie. Sweet, sweet pie. This version is a little different, so if you have some extra mason jars lying around...let's put them to good use this weekend with Babble's Blueberry and Cherry Pie recipes.

Blueberry and Cherry Pies in a Jar

Via {Babble}
Serves: 8-10, 4 oz. pies

For the crust

2 cups plus
2 tablespoons unbleached all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

12 tablespoons cold butter

1/2 cup ice water

Combine the flour, salt, and sugar in the bowl of a food processor. Quickly chop up the butter, and pulse it into flour mixture, 5 or 6 times. Drizzle in ice water, pulsing 2 or 3 times, just until the dough is combined.

Dump dough onto a lightly floured surface and gather into a ball. Divide into 2, flatten dough into discs, and wrap each one tightly with plastic wrap. Chill for at least a half-hour in the refrigerator. Meanwhile prepare the fillings.

For the blueberry filling

Makes 4-5, 4 oz. pies
3 cups blueberries

zest of 1 lemon

2 tablespoons lemon juice

1/4 cup sugar, plus more for top of pie

big pinch salt

1 tablespoon ground instant tapioca (I use my coffee grinder)

In a medium saucepan, heat 1 1/2 cups blueberries, zest and juice over medium-high heat. Stir frequently, and allow the sauce to reduce a bit, until it coats the back of a spoon. Cook for about 10 minutes. Remove from heat, and combine in a medium bowl with the fresh berries, sugar, salt, and tapioca. Set aside while you prepare the crust.

For the cherry filling

Makes 4-5, 4 oz. pies
3 cups cherries, pitted and halved

zest of 1 lemon

2 tablespoons lemon juice

1/4 cup sugar, plus more for top of pie

big pinch salt

1 tablespoon ground tapioca

In a medium bowl, toss all of the ingredients together. Set aside while you prepare the crust. Preheat the oven to 400 degrees, and place a rimmed baking sheet in the oven to preheat as well. Liberally butter 8 – 10 4 oz. glass canning jars.

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. Use the scraps to cut out the stars with a tiny star cookie cutter. Spoon in 4 tablespoons or so of filling, press top crust into place, and crimp edges with a fork or your fingers. Add the star, and make 4 very small incisions in the top of the dough to vent. Sprinkle the top of each pie with 1/2 teaspoon or so of sugar. 

Place prepared pies onto heated cookie sheet, and bake at 400 degrees for 20 minutes. Turn 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

I realize this recipe is a little, okay, a lot more complex than my usual ones, but thought this could be a festive dessert to try and bring to a BBQ that you may be having this weekend. Or if you're going camping, these pack away nice and easily.

Also, if you in the bay area, WorkshopSF holds a 'pie in a jar' making class. So if you need a little extra help in the kitchen with these ( there's a course to guide you through.

Bon Appetit and Happy Weekend!


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