To expedite my plans I pulled out two round disks of previously frozen pie crust* dough (enough for a 2 crust 9" pie) and the pecan filling** from the freezer early this morning to thaw.
The final yield was 7 jars lined with crust and standing at attention. There was enough dough left to make lattice tips for the 4 blueberry pies and I threw out maybe a half tablespoon of unused pastry at the most.
Blueberry Pie Filling:
2 C. fresh washed blueberries
2 T. minute tapioca
1/2 C. sugar
pinch of salt
pinch of cinnamon
2 t. butter
sugar to sprinkle
Combine all of the ingredients except the butter and the sugar to sprinkle in a bowl and stir to mix well. Let this sit while you roll the crust and form the little pies. Preheat the oven to 400 degrees F.
Storage note: To store either cover with a small square of plastic wrap and screw the metal canning ring over the top or use the flat disk with the screw on band and refrigerate.
*Pie Crust recipe posted 7/7/10, Cherry Pie (makes 5 crusts) and 10/29/10 Pastry for 3 crusts.
** Posted 9/4/11 Pecan Pie in Mason Jars.