These easy blueberry strawberry pies are festive and delicious desserts! They use store bought puff pastry and a simple blueberry strawberry pie filling. You only need 8 simple ingredients and 30 minutes to make this summer mini fruit pie recipe!
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These blueberry strawberry pies are made with a buttery, crispy puff pastry crust. Sweet, juicy blueberries and fresh strawberries make the perfect easy filling.
I wanted a simple, festive dessert recipe for the July 4th and other summer gatherings. If you’re celebrating Independence Day, you’ll also love these Fourth of July Cookies!
For more pie recipes, try my mini strawberry pies and blueberry pie cookies.
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: This recipe uses 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. Remove the stems.
- 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 and add a golden color to the pies. 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, use equal parts 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.
Instructions
Below are instructions for how to make this fresh strawberry blueberry pie recipe.
Step 1: Thaw puff pastry according to the package instructions. Preheat oven to 400 Fahrenheit.
Step 2: Roll out each sheet of puff pastry to a 12 inch rectangle. Use a small knife to cut out 5 4-inch circles from each sheet of puff pastry. Poke holes in the circles. Place five circles on each baking sheet.
Step 3: Combine the cornstarch, granulated sugar, berries and the almond (or vanilla) extract. Toss til the berries are coated evenly.
Step 4: Top the pies with fruit. Spoon a rounded tablespoon of the fruit in the middle. Leave a 1/2 inch border.
Step 5: Whisk together the egg and water. Brush the edges with egg wash. Sprinkle with turbinado sugar.
Step 6: 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 4 inch biscuit cutter if you have one. You can also use a 4 inch glass bowl as a circle template.
Tip #4: Don’t add juice to the crust. 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.
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Blueberry Strawberry Pies
Ingredients
- 1 package frozen puff pastry two sheets, thawed
- all purpose flour for dusting
- 1 ¼ cups fresh strawberries cleaned, hulled, sliced or chopped
- 1 ¼ cups fresh blueberries
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- ¾ teaspoon almond extract vanilla extract can be used as a substitute
- 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.
- On a lightly floured surface, roll out each sheet of puff pastry to roughly a 10 by 12 inch rectangle. Use a small knife to cut out 5 4-inch circles* from each sheet of puff pastry. Use a fork to poke holes in the middle of the circles. Place five of them on each baking sheet.
- 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.
- Spoon about a rounded tablespoon of the fruit in the middle. (Try not to scoop up any fruit juice if there is any in the bowl and to top the pies with the berries only). Leave a 1/2 inch border on the edges. It's okay if the fruit is piled up a bit. Try to divide the berries evenly among the pies.
- 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 then enjoy!
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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