Blueberry Strawberry Pies

5 from 5 votes

These 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 easy summer recipe!

Prep Time30

Cook Time14

Course: Dessert

Cuisine: American

Servings: people

Calories: 308kcal

Author: Natalie

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

US Customary - Metric

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

Fruit: Use both blueberries and strawberries or just one type of berry. You can also swap in raspberries or blackberries. Use what you have or love!

Biscuit Cutter: I use a 4 inch round bowl and cut around it with a knife. You could also use a 3 or 3 1/2 inch biscuit or cookie cutter if you have one.

Ice Cream: Blueberry strawberry pie is delicious served with a scoop of ice cream on top!

Storage: Store these strawberry blueberry pie in an airtight container in the refrigrator for up to 4 days or in the freezer for up to 1 month.

Nutrition