Blueberry Thyme Pie in a Jar for #SundaySupper

Oh hello. I am a cute little pie. In a cute little jar with cute little blueberries, just hanging out.

I mean really…are these the cutest little gems you have ever seen? And so perfect for July 4th…after all, they do have BLUE-berries! Maybe decorate with a cute little red and white ribbon and give as party favors? Plus, because they are in cute little mason jars, these definitely qualify as portion control with no-guilt! Just don’t ask me how much butter is in the crust. 🙂

This week I’m back in Sunday Supper and really excited to be participating in the fun themed posts and Twitter chat. This week is inspired by the book Desserts in Jars by fellow blogger, Shaina from Food for my Family where each of us have created a sweet treat tucked in a little cute jar! How fun is that?

My inspiration came from my first blueberry pie that was on my bucket list. Blueberries are gorgeous and plentiful now and because I apparently have a thing for putting fresh herbs in desserts, I put the two together and Blueberry Thyme Pie was born.

Also…I have some EXCITING news to share!!! If you participate in Sunday’s #SundaySupper chat at 7pm on June 23rd, you could win a FREE ticket +  2 nights in Hotel to the Food and Wine Conference in Orlando Florida in July! Read more about the event HERE!

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Method:

1) In a food processor, add the flour, salt and sugar.  Pulse once to mix through. Add the pieces of butter to the flour and pulse in the food processor a few time until the mixture looks like little “peas”.

2) Add ice cold water to the flour mixture, a few tablespoons at a time until the dough gets wet and its able to “stick” together. I added about 7-8 tablespoons of cold water. It can also look like wet send when you squeeze it together with your hands.

3) Place dough on a clean surface and form into a large ball. Cut ball in half and form into round disks. Wrap each disc in plastic wrap and chill in fridge or at least an hour.

4) To make the pie mixture, in a large bowl, add the blueberries, sugar, lemon zest and juice, thyme and corn starch. Toss together with a spoon so everything is coated evenly.

5) Take one of the dough discs and roll it out on a floured surface until it is about 1/8 thick. Then use an 8in round cutter (or a bowl, like I did) and cut out 8 inch circles.

6) Place one of the circles into the jar, pressing the bottom down and the sides up and over the edge. Just make sure to not pull the dough, just press it in.

7) Then fill the jar generously with the blueberry mixture.

8) Use the other dough circle for the top of the pie. You can either cut it into strips and create a lattice look or place the whole thing on top, crimp the edges and cut small slits on the top.

9) Brush the tops with egg wash using a pastry brush and sprinkle with sugar.

10) Place all jars on a cookie sheet and bake in 350 degree oven for 35 minutes and then cover with tin foil and continue baking for another 10-15 minutes, until the tops are golden brown and the fruit is bubbly.

11) When done, be very careful because the glass jars are very hot! Allow to cool for at least 20 minutes.

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Blueberry Thyme Pie in a Jar for #SundaySupper

Need 8 oz, wide mouth mason jars.

Servings: 5 , 8oz mason jars

Author: Samantha Ferraro

Ingredients

Pie Crust

• 2 1/2 cups flour
• 1 tsp sugar
• 1 cup 2 sticks very cold butter, cut into cubes
• 6-8 Tb ice cold water

Blueberry Thyme Filling

• 3 cups blueberries
• 1 Tb fresh thyme roughly chopped
• 1/2 cup sugar
• 2 Tb corn starch
• 1/2 lemon juiced and zest

Instructions

• In a food processor, add the flour, salt and sugar. Pulse once to mix through. Add the pieces of butter to the flour and pulse in the food processor a few time until the mixture looks like little "peas".
• Add ice cold water to the flour mixture, a few tablespoons at a time until the dough gets wet and its able to "stick" together. I added about 7-8 tablespoons of cold water. It can also look like wet send when you squeeze it together with your hands.
• Place dough on a clean surface and form into a large ball. Cut ball in half and form into round disks. Wrap each disc in plastic wrap and chill in fridge or at least an hour.
• To make the pie mixture, in a large bowl, add the blueberries, sugar, lemon zest and juice, thyme and corn starch. Toss together with a spoon so everything is coated evenly.
• Take one of the dough discs and roll it out on a floured surface until it is about 1/8 thick. Then use an 8in round cutter (or a bowl, like I did) and cut out 8 inch circles.
• Place one of the circles into the jar, pressing the bottom down and the sides up and over the edge. Just make sure to not pull the dough, just press it in.
• Then fill the jar generously with the blueberry mixture.
• Use the other dough circle for the top of the pie. You can either cut it into strips and create a lattice look or place the whole thing on top, crimp the edges and cut small slits on the top.
• Brush the tops with egg wash using a pastry brush and sprinkle with sugar.
• Place all jars on a cookie sheet and bake in 350 degree oven for 35 minutes and then cover with tin foil and continue baking for another 10-15 minutes, until the tops are golden brown and the fruit is bubbly.
• When done, be very careful because the glass jars are very hot! Allow to cool for at least 20 minutes.

Check out what the other Sunday Supper peeps made with their jars!

Sunday Supper Desserts In Jars:

• Summer Fruit Fool in Jars by Shockingly Delicious
• Banana Split Cakes in a Jar by Daily Dish Recipes
• Baked Cheesecake In A Jar by Chocolate Moosey
• Key Lime Pies in a Jar by Home Cooking Memories
• Fudgy Brownie Mix by What Smells So Good?
• 5 Minute Coffee Cake in a Jar by Juanita’s Cocina
• Strawberry Mess by Jane’s Adventure’s in Dinner
• Mini Blueberry Cream Cheese Pies by Magnolia Days
• Peach Crisp in Jars by That Skinny Chick Can Bake
• Peanut Butter Cup Cupcakes by Hip Foodie Mom
• Salted Caramel Frozen Yogurt by Healthy.Delicious
• Boston Cream Pie Trifle by Cindy’s Recipes and Writings
• Chocolate Egg Cream in A Jar by Growing Up Gabel
• Cinnamon Espresso Bread Pudding in a Jar by Country Girl in the Village
• White Chocolate Raspberry Cheesecake in a Jar by Runner’s Tales
• Blueberry Thyme Pie in a Jar by The Little Ferraro Kitchen
• Caramel Panna Cotta in a Jar by The Girl in the Little Red Kitchen
• Layered Melon Granitas in Jars by Curious Cuisiniere
• Red Velvet Wedding Cake In A Jar by Foxes Love Lemons
• Strawberry Shortcake with Lemon Mascarpone in a Jar by Gotta Get Baked
• Nutella Panna Cotta in a Jar by Basic N Delicious
• Chocolate Chip Pecan Pie in a Jar by Big Bears Wife
• Bacon Bourbon Bread Pudding by The Urban Mrs
• Cinnamon Caramel Affogatos by Family Foodie
• Banana Split Ice Cream by Peanut Butter and Peppers
• Midori Melon Flower Cupcakes by Ninja Baking
• Triple Berry Crisp in a Jar by Ruffles & Truffles
• Guilt-Free Blueberry Cream Cheese Gingerbread in a Jar by Eat, Move, Shine
• Gluten Free Pull-Apart Cinnamon Bread in a Jar by No One Likes Crumbley Cookies
• Roasted Strawberry Coconut Cream Parfaits With Toasted Coconut by Sue’s Nutrition Buzz
• Chocolate and Banana Ice Box Trifle In A Jar by In the Kitchen with KP

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.