1/2recipeCheri’s medicated Pie Crust,see notes above, for crust bottoms
1refrigerated pie crust dough
1nonmedicated homemade or refrigerated doughfor crust tops, see notes above
3cupsfresh or frozen blueberries
3tablespoonslemon or lime juice
4teaspoonscannabis infused butterchilled
1large eggbeaten with 2 teaspoons water
Prepare the crusts. If you are making medicated pie crust from scratch, follow the directions in that recipe to roll out dough and make 8 single crust pies in canning jar lids (3 ½-inch diameter). Recipe link to medicated Pie Crust is in the notes above. If you are opting to use a crust you bought at the store, you won’t need to roll it out, but instructions for cutting and filling the Mason jar lids are the same. There is a video above this recipe that shows you how to do it.
Preheat oven to 375 F.
In a medium saucepan, over medium-high heat, combine blueberries, sugar, lemon or lime juice, cinnamon, and nutmeg. Cook, stirring, until blueberries are starting to soften and give off juice, about 3-4 minutes.
In a small bowl, mix cornstarch and water until smooth. Drizzle cornstarch mixture into cooking blueberries, stirring until combined. Continue to cook until slightly thickened, about 2 minutes.
Cut the chilled cannabis butter into tiny pieces and stir into the hot blueberry mixture until melted and evenly mixed.
Fill prepared crust with blueberry filling, about 1/4 cup each.
Top the pies with a second crust, see notes above for ideas and instructions.
Bake for about 20-25 minutes or until crusts are golden brown.
Let cool completely before removing from the Mason Jar “pie pans” by carefully pushing up from the bottom to remove the ring, then using a knife to slide the pie off the metal disc and onto a plate. While this may sound complex, it’s actually quite easy to do in practice.