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

Diet: Vegetarian

Servings: people

Calories: 308kcal

Author: Natalie

Equipment

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

Egg wash

1 large egg
2 teaspoons water
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.
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

Fruit: Use fresh blueberries and strawberries or just one type of berry. You can also swap in raspberries or blackberries. I don't recommend using frozen berries. They will affect the baking time and will leak more juice.

Puff pastry: Follow directions on box of puff pastry for thawing instructions. Puff pastry can be rolled out a second time. If the dough has gotten warm, refrigerate 15–20 minutes before rolling again.

Biscuit Cutter: I have made these with a 3 inch biscuit cutter and a a 4 inch round bowl and cut around it with a knife. Both sizes work great. You could also use a 3 or 3 1/2 inch biscuit or cookie cutter if you have one. You can also use a pizza cutter to slice each sheet of puff pastry into 6 even rectangles. In this case, proceed in the same way, but add more fruit to each pastry and increase baking time til crust turns golden brown.

Toppings: Blueberry strawberry pie is delicious served with ice cream, whipped cream, powdered sugar or icing!

Serving: These mini pies are best enjoyed immediately after baking or the same day they are made. You can also make them the night before serving and reheat them in the oven a few minutes the next day before serving.

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