Few things are more beautiful, I think, than these sweet little blueberry pies in mason jars, complete with little stars for the Fourth of July.
My husband and I are fortunate enough to have very loving relatives (his parents, my in-laws) on Cape Cod. We needed to escape for a relaxing weekend leading up to Independence Day, and they received us with open arms. I was eager to bake something 4th-of-July-y, and I also knew that my mother in law has a bunch of mason jars that would be the perfect size for us to bake in. This recipe was a terrific match.
The cottage that we baked in was perfect. The feeling of the home was all about love and family. Their property evokes some history and nostalgia; it makes the perfect getaway from my normal life of computers and Internet and 24 hour access.
I also had two amazing helpers while we baked. My husband, Brad, takes all the stress out of pie crust for me. And of course, my dog Moses was there, lending his mellow temperament as we baked and enjoyed the sunset on the Cape.
The filling alone was splendid. We didn’t actually end up having enough fresh blueberries (only four cups), but we stuck with the rest of the recipe. The lemon and sugar was a perfect balance, even though we had 2/3 of the blueberries the recipe originally called for. I could have eaten the filling for days on its own.
We ended up using four eight-ounce jars (instead of eight four-ounce jars) and kept the recipe the same. There was a perfect amount of dough, and more than enough filling. When you make these, be sure to fill up the filling all the way to the top of the jar – the ones that we didn’t fill up enough ended up sinking in (though they were still delicious).
This was a really superb ending to the day. We finished them just in the nick of time, as the sun was fading behind the trees. I wholeheartedly recommend this recipe whether you’re making them for 8-10 people or just four; it turns out some really beautiful desserts, even with all the mess.