Blueberry Puff Pastry Pies
These. Warm pies + cold cream. I ate all of them. Can you blame me?
I’m writing this from the airplane – yes! – en route back from Miami via Montreal. Getting there three days ago took three take-offs and landings and about 15 hours due to a troublemaking funnel cloud, but it was worth it to spend the weekend with Em, spreading the word about our oh-so-good-for-you Canadian lentils among those who like to write about food, catching up with a few of my favourite people and checking out the spectacle that is Miami beach. I was the pastiest-legged one there.
(Em is sitting cautiously in the seat beside me, not moving much so as to minimize contact with her lobster-esque Canadian skin.)
But. I wanted to share these pies with you. I used to think chocolate was my preferred dessert category. (And I’m still fully in love with a good chocolate chunk cookie or brownie or squidgy chocolate cake.) But there really are few better things in this world than a sweet-tart-juicy berry pie topped with thick whipped cream or ice cream.
These are what I want Danish to be, insofar as they’re made with frozen puff pastry. But the ratio of fruit to crust is more in keeping with my pastry ideals than the usual breakfast slab with the dab of rubbery fruit goo in the middle. Fold over the sides of the pastry and they’ll puff up to enclose the berries as they pop and release their juices.
They’re so easy and breezy and summery – like all the flimsy dresses on Miami beach. They’re good for eating in flip-flops, in case blueberry juices + gravity conspire against you.
And when the warm pies come into contact with cold cream? Heaven.
I’m sure this is one of those recipes you can keep forever in your back pocket, to pull out and use with raspberries, blackberries or chunks of peach, or whatever inspires you to get into the kitchen and make something delicious, without spending too much time inside.
Blueberry Puff Pastry Pies
AuthorJulie
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.
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.
Bake for 20 minutes, or until bubbly and golden. Serve warm, with whipped cream sweetened with maple syrup.
Ingredients
Directions
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.
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.
Bake for 20 minutes, or until bubbly and golden. Serve warm, with whipped cream sweetened with maple syrup.
oh, I bet those would be wonderful made with caramelized onions, or tomatoes, or mushrooms, or a mixture – yum, I’m salivating now 🙂
This is a perfect summer recipe. Can’t wait for summer fruits!
Barb – yes! Just make sure they stay frozen – don’t thaw them first!
Laurie – savoury! Brilliant! I’m so doing that next.. with crumbled goat cheese!
Carolyn – yes, me too!!
So simple and delicious! Perfect for an impromptu treat to go with a cuppa when you least expect visitors, and pouring some cream or serving it with icecream – bliss! <3 x
You introduced me to galettes with your blueberry galette in Swerve a few years ago. They are so easy and versatile and can be made with puff pastry or regular pie dough and as a sweet or savory version. Also you get a “more filling to crust ratio”, plus it’s OK and wonderful even that they look “rustic”. Thank-you!
Julie, you’re brilliant! I never thought of goat cheese. Oh, yum – I’m making these now 🙂
Julie, you are a Master! I fell in love with the blueberries and cream on the first look. We will be serving this to our dieting group as a treat on Friday. The blueberries are extremely healthy and are good for weight loss
http://diettolose30.blogspot.com/2014/04/the-power-of-blueberries-to-help-you.html
those creamy, finger lickin’ blueberry pies!! oh God can’t wait to try them.. can be nice weekend breakfast.
I spread tub-style Philly Cream Cheese on the puff pastry before adding the blueberry mixture. What a treat!
I’m pretty late coming to this apparently. But boy am I glad I did. My mother-in-law has quite a few blueberry plants on the property, so we have home grown berries out the ying-yang right now. Talk about an excellent way to use those blueberries! I do have to admit though, I can’t wait to experiment with a savory version of this. Thanks so much for sharing this yummy recipe!
I made these last night. I couldn’t serve them right away but I microwaved them for about 15 seconds & topped with whipped cream. I think next time I will cut back on the lemon juice – maybe 1/2? or do 1 tsp vs 1 Tbsp? They were very tart & I was hoping for more of a sweeter pie. I used fresh blueberries that we had picked. Everyone gobbled them up though and I had one for breakfast (because – who can resist these?). VERY easy to make and I’ll be trying these again with less lemon.
Good lord those look wonderful!
And look at you-quite the bon vivant these days! 🙂
I do these with different cooked beets , asparagus, onions and goat cheese. With a balsamic glaze
can you share your recipe please, that sounds lush! 🙂
perfect !!!
probably a silly question but the butter goes where.. on the blueberry mixture or on the puff pastry prior to folding. These look yummy and I will be making them soon so I don’t want to screw them up.
Thanks
Could you use pre-made pie filling? I have some in my freezer that I had made and would like to use it up!
Just made these for lunch dessert with fresh blueberries. They were delicious! I used diary free spread instead of butter and my bought puff pastry was made with soy so they were completely dairy free which meant my son could eat them, minus the cream and ice cream the rest of us had! Really yummy.
Brilliant! so glad they went over so well!
Love this idea. Serving them tonight after grilled lobster, corn on the cob, parsley dill potatoes and a butter lettuce/radish salad. The perfect summer meal , in my humble opinion. Thinking of topping with whipped mascarpone instead of cream. They are gorgeous little treats. Can’t wait!
OMG………I made these for our dessert , & my husband had to have seconds, one of the best recipes I have ever made…….thank you
If using puff pastry shells would you bake the shells first and cook the mixture on the stovetop? Anyone know? I’ve never worked with the shells before, bought them by accident. Can’t wait to try!
I tried your recipe..the pictures were fabulous and I loved the look of your site. However, the recipe advice of missing the corn starch and sugar would have been fine alone, but the addition of lemon juice made it a gloppy mess, fairly impossible to “crumble over the top. The other thing , luckily, was the temperature which would have been too high for my propane driven oven. thanks, anyway…I love your enthusiasm.
I used this recipe as my first attempt at baking puffed pastry. It was easy to follow and turned out great! The 20 minutes were a little long but that was likely a factor of using an old airbake baking sheet under the parchment. I served them up for breakfast today (Easter morning) and they were a huge success. We had a small scoop of Breyer’s Premium (creamery style ) butterscotch ripple ice cream on top – it. was. devine! Oh, i forgot to mention, when I pulled them out after 20 minutes, they were a bit overdone (the pastry was beautiful but the blueberries were dried out), but i had left over blueberry mix, so I microwaved it to cook it then spooned it on top. It worked beautifully. There was one other, near malfunction today (this being my second time making them, ironically the first time went smoothly, no over baking, no dryness, nothing) – the blueberry mix broke through the half-inch rolled edge and began leaking onto the parchment so I took the last of the puff pastry dough (I had a little left over, thankfully), cut into half-inch strips, moistened the one side with water, and pasted it to the weak side (wet side in) to patch up the leak. Worked like a charm. I suspect it sprung a leak because my working time was longer than expected and the cooled pastry became room temperature. I highly recommend working on a well-floured surface as the pastry dough stuck a little once it warmed up (even though I dusted the surface, it wasn’t as much as the first time I baked it). Overall, great recipe for beginners like me! Easy to fix if something goes awry! I haven’t tried folding them into triangles to make turn overs yet – just made the round danishs so far.
So glad to hear it! Happy easter!
I made these but using sour cherries from our tree. I left out the lemon juice and cinnamon and increased the sugar. 20 minutes was a bit long for my oven. They turned out amazing. I’m going to try adding cream cheese to the centre next time. A quick and easy dessert that will surely impress.
I made these tonight with blueberries in their last legs. They were delicious! Thank you for posting your recipe and now I am inspired to try another version with greens and roasted veg! Thank you!!!
I followed the instructions to the letter. Pastry puffed up spilling the blueberries onto the baking pan where they burned. Might try adding some water and only cook for 15 minutes next time. Still tasty if you scrape them. Lol!
Oh dang!! maybe poke the pastry with a fork next time! usually the berries are enough to weigh it down…
thank you for a rather tasty breakfast! i added from fresh basil to the blueberry mixture with some extra for garnish. absolutely wonderful..