The sunny days of September are so wonderful and fleeting — with summer produce lingering for a couple more weeks and blue skies beckoning, it’s the perfect time for a picnic. Whether you’re heading out to pick your own fruit, or just hitting up a neighborhood park, these gorgeous and adorable pies will make it a picnic to remember.

Our blueberry pie recipe makes the most of fresh blueberries, with lively, fresh berry flavor. I went easy on the sugar and used a whole wheat crust, so while these pies are definitely a treat, they’re a little healthier than most.

This recipe is for 1/2 pint, or 8 oz., pies. I find that the larger size allows for a more generous filling to crust ratio. For some other, smaller pies in a jar, see these cherry and blueberry star pies, or these tiny peach pies. For a step-by-step lattice-top tutorial, see my post here. Note that I’ve used whole wheat flour, which is not the most forgiving. If you are new to pie dough or lattice tops, you may want to use white flour for the go-around.

Lattice-Top Blueberry Pies in a Jar
make six 8 oz. pies

for the crust
2 1/2 cups white whole wheat flour (available at Trader Joe’s or from King Arthur Flour), plus more for rolling the dough
1 1/4 teaspoons salt
3 tablespoons sugar
20 tablespoons cold butter (2 1/2 sticks), cut into 1/2” chunks
1/4 cup cold vodka
1/4 cup cold water

Pulse together the flour, salt, and sugar in the bowl of your food processor. Add the butter in two batches, pulsing several times until the mixture has a sandy texture. Combine the cold water and vodka, and then drizzle over the flour mixture, pulsing 4 or 5 times.

Turn out onto a floured surface, gather into two discs (one large and one small), and wrap each tightly with plastic. Refrigerate for at least 30 minutes while you prepare the filling.

for the filling
4 1/2 cups blueberries
zest of 1 lemon
3 tablespoons fresh squeezed lemon juice
1/3 cup sugar, plus more for top of pies
big pinch salt
2 heaping tablespoons ground instant tapioca (I use my coffee grinder)

Preheat the oven to 400 degrees with a large rimmed baking sheet inside.

In a medium saucepan, heat 2 cups blueberries, zest, and juice over medium-high heat. Cook for about 10 minutes, stirring frequently and allowing the sauce to reduce a bit. Remove from heat, and combine in a medium bowl with the remaining fresh berries, sugar, salt, and tapioca. Set aside while you roll out the crust.

On a lightly floured surface, roll out the larger of the dough discs into a rough 14” square. For the bottom crusts cut out squares measuring about 7”, and press into the jars. For the tops, roll out the smaller of the discs into a 10” circle and cut it into 1/4” strips. Spoon the blueberry filling into the jars. Weave your lattice (see this step-by-step tutorial), and flute the edges. If you want to put the lids on, be sure to flute the edges below the top of the jar.

Place prepared pies onto the heated cookie sheet, and bake at 400 degrees for 20 minutes. Rotate the cookie sheet, turn the heat down to 350 degrees, and bake for another 10 – 15 minutes, until crust is light golden and filling is bubbling vigorously.

Allow pies to cool completely and serve, or keep covered with a lid for up to three days.

Looking for more portable pies and sweets? Try Babble’s 15 Dessert Recipes in a Jar!

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