Lemon Blueberry Piejars

4½ cups fresh or frozen (and thawed) blueberries

½ cup fresh lemon juice

1½ teaspoons lemon zest, plus more for garnish

¾ cup sugar

¼ cup plus 1½ teaspoons cornstarch

Pinch of salt

Unbaked dough for 2-crust, 9-inch pie

Whipped cream, for serving (optional)

Center a rack in the oven and preheat oven to 375 degrees.

In a large bowl, toss blueberries with lemon juice and let sit 15 minutes.

Meanwhile, in another large bowl, mix together lemon zest, sugar, cornstarch and salt. Drain blueberries and add them to the cornstarch mixture. Toss to combine, making sure berries are well-coated.

Roll out piecrust and cut 8 (2¾-inch-diameter) circles and 8 (4-by-8-inch) rectangular strips, rerolling the dough scraps as necessary to make the required number of circles and strips.

Press one circle of dough firmly into the bottom of each of 8 mini (½-cup) Mason jars. Then line the sides of each jar with one strip of the dough, pressing it into place and making sure to leave about ½-inch overhang over the rim. Once all the jars are lined, finish the edge of the crust by crimping the overhanging dough.

Spoon berry filling into the crust to about ½ inch from the top. Bake 25-28 minutes, or until golden brown. Serve topped with whipped cream and lemon zest, if desired.

Serves eight.

“Cutie Pies” by Dani Cone (Andrews McMeel, 2011)