12 regular-sized mason jar lids and rings
2 14.5 oz. cans berries in light syrup (cherries, blueberries, blackberries, etc.)
1/2 C sugar
3-4 Tbsp cornstarch
2 pie crusts, store bought, or homemade, chilled
1 egg, beaten
Preheat oven to 375 F degrees.
Line a cookie sheet with parchment paper.
Place jar rings on paper, upside down, with lids rubber seal facing down.
In a small saucepan, mix sugar and cornstarch.
Drain the juice from one can of berries into saucepan. Mix well.
Cook over medium heat, stirring occasionally, until sauce starts to thicken.
Drain second can of berries. Gently mix in both cans of berries and set aside.
Unroll pie dough.
Using a ring as a guide, cut a circle 3/4 inch larger than the canning ring (alternatively, you can use a cookie cutter or other object to cut out circles that are 3 1/4 inch in diameter).
Cut 12 pie crust circles, rerolling the dough as needed.
Make top crust by using canning lid as a guide and cutting out circles 1/4 inch larger than
the lid, or use a cookie cutter or other object.
Cut 12 tops, rerolling the dough as needed.
Cut 3 slits into top crust.
Place crust bottoms inside the rings, pressing up the sides.
Spoon 2 to 3 Tbsp filling into each bottom shell.
Do not overfill, or they will burst.
Rub water around the edge of each crust.
Cover top crust. Using a fork and your fingers, crimp edges together.
Brush tops of pie with egg.
Sprinkle generously with turbinado sugar.
Bake for 25 minutes, or until crust is golden brown and the filling is bubbly.
Cool for 5 to 10 minutes before serving.