These Blueberry Tangerine Mini Pie Jars are the perfect summertime treat! So easy to make, and you’ll love the hint of tangerine in it! Perfect for picnics or potlucks, it’s a family favorite. (Printable recipe below)
My neighbor asked me to come over and raid her blueberry bushes – she just had too many. I was more than happy to oblige! Blueberries are my topmost favorite berry and I couldn’t wait to make my favorite pie!
What I love about this recipe is that it is so darn easy to make! AND you don’t have to have a picture perfect pie crust (I’m so bad at making a pretty crust) because the crust is in the jars too! Plus you can cute these up by making little cinnamon sugar flowers out of pie dough!
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You will need:
- 2 cups fresh blueberries (save a few for garnish)
- 2 (21 oz.) cans blueberry pie filling & topping (I use Comstock Duncan Hines)
- 3 Tablespoons fresh tangerine or orange juice
- 1 teaspoon fresh grated tangerine or orange peel
- 3 pie crusts (your favorite recipe or store-bought refrigerated)
- 1 teaspoon cinnamon
- 3 Tablespoons granulated sugar
- Cool whip or whipped cream
- 12 (4 oz.) mini mason jars
- In a large bowl, mix the cans of pie filling, juice and peel together. Fold in the fresh blueberries.
- Press a pie crust in the bottom of an ungreased pie dish.
- Scoop in the filling.
- Top with another crust, crimp crusts together.
- Cut slits in the top of the crust.
- Bake pie at 425 degrees for 40 minutes with edges covered in foil. (Take off foil the last 15 minutes).
- In a small bowl, mix cinnamon & sugar together
- Cut out flower shapes using a cookie cutter (or any shape)
- Place flower shapes on a baking sheet lined with parchment paper
- Sprinkle with cinnamon sugar mixture.
- Bake at 425 degrees for about 5 minutes or until golden brown.
- Scoop out pie, crust and all using a large spoon and place in a small mason jar.
- Pipe whipped topping on top.
- Pipe a small amount of whipped topping in the middle of the pie crust flower and place a fresh blueberry in the middle.
- Top each pie jar with a pie crust flower and tangerine slices.
You can certainly substitute oranges for the tangerines, but we love tangerines!
- 2 cups fresh blueberries (save a few for garnish)
- 2 (21 oz.) cans blueberry pie filling & topping (I use Comstock Duncan Hines)
- 3 Tablespoons fresh tangerine or orange juice
- 1 teaspoon fresh grated tangerine or orange peel
- 3 pie crusts (your favorite recipe or store-bought refrigerated)
- 1 teaspoon cinnamon
- 3 Tablespoons granulated sugar
- Cool whip or whipped cream
- 12 (4 oz.) mini mason jars
- In a large bowl, mix the cans of pie filling, juice and peel together. Fold in the fresh blueberries.
- Press a pie crust in the bottom of an ungreased pie dish.
- Scoop in the filling.
- Top with another crust, crimp crusts together.
- Cut slits in the top of the crust.
- Bake pie at 425 degrees for 40 minutes with edges covered in foil. (Take off foil the last 15 minutes).
- In a small bowl, mix cinnamon & sugar together
- Cut out flower shapes using a cookie cutter (or any shape)
- Place flower shapes on a baking sheet lined with parchment paper
- Sprinkle with cinnamon sugar mixture.
- Bake at 425 degrees for about 5 minutes or until golden brown.
- Scoop out pie, crust and all using a large spoon and place in a small mason jar.
- Pipe whipped topping on top.
- Pipe a small amount of whipped topping in the middle of the pie crust flower and place a fresh blueberry in the middle.
- Top each pie jar with a pie crust flower and tangerine slices.
