- 60 mins
- 80 mins
Ingredients
- 2 cups (300 g) blueberries (1 pint)
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 1 (17.3 oz) box puff pastry sheets (2 sheets per box), thawed
- 1 egg yolk
- 1 tablespoon cream
- 2 tablespoons coarse sugar or granulated sugar for topping pies (optional)
Preparation
Step 1
Heat oven to 400 degrees F (200C). Line two baking sheets with parchment paper or aluminum foil.
In a medium bowl, combine blueberries, 3 tablespoons of sugar, cornstarch, lemon juice, almond extract and the salt.
Stir then set aside.
Unfold 1 thawed puff pastry sheet on a lightly floured work surface.
Roll the pastry sheet into a 12-inch (30 cm) square.
Using a knife or pizza cutter, cut into four 6-inch (15 cm) squares. Repeat with the remaining pastry sheet.
Spoon a 1/4 cup of the blueberry filling onto one half of each pastry square.
Spoon liquid accumulated on the bottom of the bowl over blueberries. (It is helpful to do this on the baking sheet so you don't need to move the pies once filled).
In a small bowl, make egg wash by whisking egg yolk and cream.
Brush edges of pastry with egg wash, fold the half of pastry without filling over blueberries then use a fork to press edges and seal.
Brush tops with more egg wash and top with coarse sugar (this adds a nice crunch once baked).
Cut two to three 1-inch slits (2.5 cm) into the top of each pie and transfer to baking sheet, if you have not already.
Bake 15 to 20 minutes until golden brown and filling is bubbling out of the slits on top. (Don’t worry, plenty of filling is left inside).
Cool pies on baking sheets for 5 minutes then transfer to cooling racks to cool completely.