12 regular-sized mason jar lids and rings
2 – 14.5-ounce cans berries in light syrup (cherries, blueberries, blackberries, etc.)
½ cup granulated sugar
3-4 tablespoons cornstarch
1 – 14-ounce box refrigerated pie crust (2 pie crusts)
1 egg, well-beaten
1. Preheat the oven to 375F (190C ). Line a sheet pan with parchment paper and place the inside rings of the canning lids on it with their rubber seals facing down.
2. In a small saucepan, mix the sugar and cornstarch together. Drain the juice from one of the cans of berries into the saucepan and mix well. Cook over medium heat, stirring occasionally, until the sauce has started to thicken. Drain both cans of berries, then gently mix in both cans of drained berries and set aside.
3. Unroll the pie dough. Using a canning ring as a guide, cut a circle ¾-inch larger than the canning ring itself. (Alternatively, you can also use a cookie cutter or other object to cut out circles that are 3-¼-inch in diameter.) Cut out 12 pie crust circles, rerolling the dough as needed. These circles will be the bottoms of your pies.
4. Make the top crusts by using a canning lid as a guide and cutting out circles ¼-inch larger than the lid itself. Cut out 12 tops, rerolling the dough as needed. Score each top by making 3 slits in the center of the dough.
5. Make sure each canning ring on the sheet pan is fitted with its lid. Place the pie crust bottoms inside the rings fitted with lids, pressing up the sides.
Spoon 2 to 3 tablespoons of pie filling into each bottom shell. Do not overfill the pies or they will burst.
6. With your fingertip, rub a bit of water around the edge of each crust. Cover each pie with a top crust and, using a fork, gently crimp the edges together.
7. Brush the tops of each pie with the egg wash and sprinkle generously with the raw turbinado sugar.
8. Bake for 25 minutes, until the crust is golden brown and the filling is bubbling. Let cool for 5 to 10 minutes before serving.
Makes 12 individual pies
Prep Time: 20 minutes
Total Time: 45 minutes