Mason Jar Fresh Berry Pie
Mason Jar Fresh Berry Pies taste just like the real thing! This recipe is super flexible and perfect for the 4th of July. Make the recipe your own—add blackberries and strawberries for a fresh berry medley.
Total cook time
- 1 package refrigerator pie crust
- 1/4 cup whipping cream (plus 1 cup reserved for topping)
- 8 ounces mascarpone cheese
- 1/4 cup lemon curd
- 1 teaspoon lemon zest
- 1 1/2 cups fresh raspberries and blueberries
- 1 tablespoon powdered sugar
- Colored sugar for star cookies
Preheat oven to 375º. Roll out pie crusts into 11-inch circles and cut into quarters. Using one quarter of the crust, gently mold each quarter into 4-ounce mason jars, securing edges of crust on the mason jar sides and rim. Cut excess crust from edge and reserve. Edge of crust should be uneven and rustic in appearance.
Arrange mason jars on rimmed baking tray and place in oven. Bake for 18-22 minutes until golden brown. Remove and let cool.
If desired, gather and roll out excess pie crust. Use a small star-shaped cutter to make star cookies. If desired, dust top of cookies with colored sugar. Bake 5-7 minutes.
Combine 1/4 cup whipping cream and mascarpone cheese in mixer. Blend until smooth. Add lemon curd and zest. Continue beating until fluffy, about 3-4 minutes.
Fill mason jars evenly with cheese mixture and top with berries.
Whip additional whipping cream and 1 tablespoon powdered sugar until soft peaks form. Top pies with whipping cream and star cookie.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.