Yield: 5, 8 oz mason jars
Need 8 oz, wide mouth mason jars
2 1/2 cups flour
1 tsp sugar
1 cup (2 sticks) very cold butter, cut into cubes
6-8 Tbsp ice cold water
Blueberry Thyme Filling
3 cups blueberries
1 Tbsp Thyme
1/2 cup sugar
2 Tbsp corn starch
1/2 lemon, juiced and zest
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 times 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 sand 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 disk in plastic wrap and chill in fridge at least an hour.
4. To make the pie mixture, in a large bowl, add the blueberries, sugar, lemon juice and zest, thyme and cornstarch.
5. Take one of the dough disks and roll it out onto a floured surface until it is 1/8 thick. Then use an 8 inch round cutter (or a bowl) and cut out 8 inch round 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 a 350 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.
Chef Geoff's Notes: Adapted from and special thanks to The Little Ferraro Kitchen