Blueberry Crumb Pie in a Jar

Crumb adapted from Martha Stewart’s Baking Handbook, page 238

Yield - 9 individual pies

2 quarts blueberries

zest & juice of 1 lemon

3 tablespoons sugar

2 tablespoons cornstarch

pinch of salt

1 1/2 cups flour

1 cup + 2 tablespoons finely ground almonds (grind first, measure second)

1/2 cup + 2 tablespoons sugar

1/4 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, cold

9 1/2-pint wide mouth mason jars

1. Preheat the oven to 350 ˚F and line a cookie sheet with foil.
2. Wash and dry the blueberries and add to a large bowl with the zest, juice, sugar, cornstarch, and salt.  Mix well and set aside.
3. In another bowl mix together the flour, ground almonds, sugar, and salt.  Cut in the butter with a pastry blender until well combined and crumbly.
4. Divide the blueberries evenly among each jar.  Pack the top of the jar with the crumb mixture. Just keep packing, everything shrinks in the oven.
5. Place the jars on the cookie sheet and bake for 35-45 minutes or until the tops are golden brown.
6. The best way to eat is slightly warm (microwave for 45 seconds) with a scoop of vanilla ice cream, trust me!