Blueberry strawberry pies are delicious desserts made with store bought puff pastry and a simple blueberry strawberry filling. You only need 8 simple ingredients and 30 minutes to make this summer mini fruit pie recipe!
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I came up with this recipe for anyone who wants a simple, festive dessert for the 4th of July or other summer gatherings. You get a jammy pie filling and flaky crust, but with less time and work than a traditional fruit pie.
For more pie recipes, try my fresh peach pie recipe and summer berry galette!
Why This Recipe Works
- Store bought puff pastry is flaky, buttery and so easy to use. All you have to do is roll it and cut it!
- This is the easiest strawberry and blueberry pie filling! It’s made with berries, sugar, cornstarch and vanilla extract. For another berry-filled dessert, try my Mixed Berry Cake!
- You can enjoy homemade pie in less than an hour from start to finish!
- Everyone will love these for the 4th of July or for any barbeque or summer get together!
Ingredients
- Puff pastry: 2 sheets of thawed store bought puff pastry. Follow thawing directions on package. Plan ahead to allow time for puff pastry to thaw. For another delicious recipe using puff pastry, try these chocolate puff pastry twists!
- Blueberries: Use fresh blueberries.
- Strawberries: Use fresh strawberries. Remove the green tops and use a small paring knife to remove the white core. Check out this article on how to hull strawberries and why for more information.
- Cornstarch: Cornstarch helps the filling thicken up as it bakes.
- One egg + water: The egg and water are brushed on the crust. They add shine and a nice golden color to the crust. It also helps the sugar stick to it.
- Turbinado sugar: Sprinkle coarse sugar over the outer crust before baking.
See recipe card for complete list of ingredients and their measurements.
Substitutions & Variations
Instead of almond extract, swap in vanilla extract.
Turbinado sugar: Instead of turbinado sugar, use sparkling sugar or granulated sugar.
My preferred size is a 4 inch circle. I also made some 3 inches. If you make them smaller, be sure to use less filling.
Instead of mixing blueberries and strawberries, you can use just one fruit if you like. You can also swap in raspberries or blackberries. For another delicious berry dessert, try my mini berry ice cream cakes!
Top them with icing or a scoop of ice cream! The simple icing I use in my lemon sour cream cookies would be perfect drizzled over these.
How to Make Blueberry and Strawberry Pies
Quick Recipe Recap
Instructions
Step 1: (Photo 1 above) Combine the cornstarch, granulated sugar, berries and the almond (or vanilla) extract.
Step 2: (Photo 2 above) Roll out the frist sheet of puff pastry to a 12 inch rectangle. Cut out cirlces using a 3 inch biscuit cutter or a 4 inch bowl (turn bowl upside down and use a small sharp knife to cut around bowl. Place on a baking sheet. Poke holes in the circles with a fork.
Step 3: (Photo 3 above) Use a slotted spoon, top each mini pie with about a tablespoon of fruit. Leave about a 1/2 inch border. Brush edges with egg wash. Sprinkle with turbinado sugar.
Step 4: (Photo 4 above) Bake 12-14 minutes until the crust is golden brown.
Recipe FAQs
Frozen puff pastry sheets need about 6 to 8 hours to thaw in the fridge. I like to place my package of puff pastry in the fridge to thaw the night before I bake.
If you did not thaw your puff pastry overnight, you can leave it out at room temperature. Puff pastry will thaw out much faster at room temperature.
Store these pies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Expert Tips
Tip #1: Plan ahead to allow time for puff pastry to thaw. Thaw the puff pastry overnight in the fridge or at room temperature.
Tip #2: Puff pastry should be just warm enough to roll out but should be kept as cold as possible.
Tip #3: Use a 3 or 4 inch biscuit cutter if you have one. You can also use a 4 inch glass bowl as a circle template.
Tip #4: Top the crust with berries only. If there is juice in the bowl, try to avoid adding it. It will spill over onto the parchment paper while it bakes.
Tip #5: These pies are delicious at room temperature or warm. Reheat leftover pies in the oven. The oven will help the pies crisp up again.
More Dessert Recipes You Will Love
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Blueberry Strawberry Pies
Equipment
Ingredients
- 1 package (1 package ) frozen puff pastry two sheets, thawed
- all purpose flour for dusting
- 1 ¼ cups (180 g) fresh strawberries cleaned, hulled, sliced or chopped
- 1 ¼ cups (185 g) fresh blueberries
- ⅓ cup (66.67 g) granulated sugar
- 2 tablespoons (2 tablespoons) cornstarch
- ¾ teaspoon (¾ teaspoon) almond extract vanilla extract can be used as a substitute
Egg wash
- 1 large egg
- 2 teaspoons (9.86 ml) water
- turbinado sugar for sprinkling
Instructions
- Thaw puff pastry according to the package instructions.
- Line 2 baking sheets with parchment paper. Preheat oven to 400 Fahrenheit.
- Wash the berries. Hull the strawberries and slice them into ¼ inch thick slices. Cut the strawberries vertically, horizontally or in both directions.
- In a medium bowl, stir to combine the cornstarch and granulated sugar. Add the strawberries, blueberries and the almond (or vanilla) extract. Toss gently til the berries are coated evenly.
- Take out one sheet of the thawed puff pastry. Leave the other sheet in the package or covered in plastic wrap in the fridge to keep it cold. On a lightly floured surface, roll out the first sheet of puff pastry to roughly a 10 by 12 inch rectangle. Use a 3 or 4-inch biscuit cutter to cut out as many circles of puff pastry. (If you don't have a biscuit cutter, you can also place a 3 or 4 inch bowl upside down on the puff pastry and cut around it with a small sharp knife). Use a fork to poke holes in the middle of each circles. Use a spatula to place each circle about two inches apart on a baking sheet.
- Use a slotted spoon to scoop up about a tablespoon of the fruit in the middle. (Try not to scoop up any fruit juice if there is any liquid in the bowl. Top the pies with the berries only. Discard any of the juice in the bowl once finished assembling the mini pies). Leave a 1/2 inch border on the edge. It's okay if the fruit is piled up a bit.
- In a small bowl, make the egg wash by whisking together the egg and water. Brush the edges with egg wash. Sprinkle generously with turbinado sugar.
- Bake 12-14 minutes until the crust is golden brown. Allow to cool on baking sheet for about 15 minutes. Repeat with the other sheet of puff pastry and remaining fruit.
Video
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
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