Ingredients
The following ingredients have 6 Servings
- 2 cups AP flour
- Heaping ¼ cup white sugar
- 1 teaspoon salt
- ½ cup chilled unsalted butter, cubed
- 4 tablespoons cold water
- 1 cup pitted cherries
- 1 tablespoon vanilla
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 cup blueberries
- 1 tablespoon vanilla
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 egg, beaten
- Raw sugar, for sprinkling
Instruction
- In a bowl, whisk together flour, sugar and salt. Add 6 tablespoons cubed butter and incorporate into the flour with a pastry blender. Once blended add the remaining 2 tablespoons of cubed butter. The flour and butter will be course and crumby. Add the cold water 1 tablespoon at a time, blending with your hands between each addition. Once a soft pliable dough forms, wrap and clingfilm and chill in the refrigerator for 30 minutes or up to overnight.
- In the meantime prep the fruit fillings. In two separate bowls, combine all the ingredients for each filling. Set aside and let rest.
- Preheat oven to 350 degrees F.
- On a well-floured surface, divide the dough in half. Roll out one of the doughs out about ¼-inch thick. Place a Mason jar lid and cut out the dough to fit the lid. Place the dough inside each Mason jar lid and place on a baking sheet. Pierce the bottom of each dough with a form and blind bake for 2-3 minutes.
- Fill each lid with the desired fruit filling.
