Blueberry Puff Pastry Pies

Blueberry Puff Pastry Pies

AuthorJulie

1 small container blueberries (1 generous cup)
3 Tbsp. sugar
2 Tbsp. cornstarch
1 tsp. lemon juice
1/4 tsp. cinnamon
pinch salt
1/2 pkg. frozen puff pastry, thawed
1 tsp. butter
1 egg, lightly beaten
sugar, for sprinkling

1

Preheat the oven to 425F. In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt. On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square. Cut into four quarters and place each piece on a parchment-lined sheet.

2

Divide the blueberry mixture between the pastry, dot each with a bit of butter, and fold the edges of the pastry about 1/2-inch over on all sides to contain the berries. Brush the pastry with some beaten egg and sprinkle with sugar.

3

Bake for 20 minutes, or until bubbly and golden. Serve warm, with whipped cream sweetened with maple syrup.

Category,

Ingredients

 1 small container blueberries (1 generous cup)
 3 Tbsp. sugar
 2 Tbsp. cornstarch
 1 tsp. lemon juice
 1/4 tsp. cinnamon
 pinch salt
 1/2 pkg. frozen puff pastry, thawed
 1 tsp. butter
 1 egg, lightly beaten
 sugar, for sprinkling

Directions

1

Preheat the oven to 425F. In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt. On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square. Cut into four quarters and place each piece on a parchment-lined sheet.

2

Divide the blueberry mixture between the pastry, dot each with a bit of butter, and fold the edges of the pastry about 1/2-inch over on all sides to contain the berries. Brush the pastry with some beaten egg and sprinkle with sugar.

3

Bake for 20 minutes, or until bubbly and golden. Serve warm, with whipped cream sweetened with maple syrup.

Blueberry Puff Pastry Pies
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