So I’m sitting in front of the TV watching the VMA’s which is strange because it’s happening about 6 blocks from apartment. Truth. Because I’m an old lady, I’m sitting on my couch under my afghan (which I crocheted myself) watching everything on TV. I’m not going out in all that craziness! I have all need here; brownies, whiskey, and my pj’s.
As if I don’t sound old enough already, I don’t even know who half the people are on the TV. Another batch on honesty – I hope someone twerks, because I don’t know what it is and would like to learn. True life. Yesterday Ruth and I walked around the Barclay Arena to see the set up and the red carpet. Here is my proof, I was there!
Clearly I’m out of touch with the pop culture of the music and MTV variety, but one thing I’m definitely in touch with is seasonal baking. Spring and Summer is all about the berries. Before Fall gets here I wanted to take full advantage of summer produce and what better way to do so than with adorable little blueberry pies.
A jarful of blueberry pie is the perfect portion and the jar holds in all the flavorful blueberry juices. There are no wasted calories with a bottom crust. The crumb topping is all you need with all of its buttery, almond goodness. As Andrea said, these are so healthy you could eat them for breakfast.
I prefer to eat my blueberry pie for dessert. Warmed. With vanilla ice cream on top. I’m not joking about the warmed part. The blueberries are subtly sweet with plenty of fresh lemon flavor. The crumb crust is fantastic, the ground almonds complement the lemon and blueberries nicely. Here is a blueberry pie with all the flavor and none of the work of a traditional pie. There are a couple of warm weeks left, make it happen!
One Year Ago – Funfetti Cookies
Blueberry Crumb Pie in a Jar
Crumb adapted from Martha Stewart’s Baking Handbook, page 238
Yield – 9 individual pies
2 quarts blueberries
zest & juice of 1 lemon
3 tablespoons sugar
2 tablespoons cornstarch
pinch of salt
1 1/2 cups flour
1 cup + 2 tablespoons finely ground almonds (grind first, measure second)
1/2 cup + 2 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold
- Preheat the oven to 350 ˚F and line a cookie sheet with foil.
- Wash and dry the blueberries and add to a large bowl with the zest, juice, sugar, cornstarch, and salt. Mix well and set aside.
- In another bowl mix together the flour, ground almonds, sugar, and salt. Cut in the butter with a pastry blender until well combined and crumbly.
- Divide the blueberries evenly among each jar. Pack the top of the jar with the crumb mixture. Just keep packing, everything shrinks in the oven.
- Place the jars on the cookie sheet and bake for 35-45 minutes or until the tops are golden brown.
- The best way to eat is slightly warm (microwave for 45 seconds) with a scoop of vanilla ice cream, trust me!