Throwing a 4th of July party and need a fast and easy dessert? We have you covered! These blueberry pie jars and pastry stars are so pretty and fun to make but even more fun to eat! Read on to learn how to make your own.
- Canning Jars – I used these appropriately BLUE ones, but THESE SMALL jars would work well for individual desserts as well!
- Blueberries – Frozen or Fresh
- Cinnamon Sugar – Equal parts sugar to cinnamon, 1 cup per 5 cups of blueberries
- Lemon Juice – 1/4 to 1/2 cup
- Cornstarch – optional to thicken
- Various Canned Pastry – I will talk about crescent roll dough, cinnamon roll dough and sugar cookie dough – all tasted good!
- Whipped Cream
- Star Shaped Cookie Cutter
- Stove, large pot, oven and baking sheet
Mix in 1/4 cup to 1/2 cup lemon juice (depending on how much of a bite you want the dessert to have!) and cook on medium-low on the stovetop. You can cook at a slightly higher temp, but must continually stir. You want the sugar and berries to break down into a nice sauce and a good bit of liquid to evaporate off the top for a nice, thick sauce or pie filling. Once the sauce is thick, make sure it cools down to thicken further and not dissolve the whipped cream immediately!
While the blueberry pie filling is cooking down, you want to cut your stars. You can experiment with different types of pre-made pastry. I tried crescent roll dough, cinnamon roll dough and sugar cookie dough.
The crescent rolls hold shape the best for jar toppers (see left above), the cookie tasted the best, but did not hold shape AT ALL and the cinnamon rolls (see right above) made a nice puffy shape AND tasted good. I still cannot pick a favorite. Perhaps cookie crumbs for the interior stars and a pretty one out of crescent dough for the topper?
Whichever you choose, here is how to assemble the jars:
- Cooled blueberry pie sauce/ filling ladled into the jar
- 2-3 half buried stars in the sauce (surprise!)
- Generous heap of whipped cream
- Star topper
- Blueberry drizzle
It’s fast, easy and SUPER delicious!
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Hey y’all! I’m Amy Renea, a freelance photographer and writer based out of Hershey, PA. I spend my days chasing children and chickens around the back yard, sipping on dandelion tea and munching on sweet potato chips. Come visit the Nest for All Seasons to learn more about my food, photography, DIY designs and modern garden living! www.anestforallseasons.com