Puff Pastry Berry Pie Recipes

BERRY SLAB PIE

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15x12-inch rectangle. Transfer to the parchment-lined baking sheet; set aside.
• In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.
• Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry.
• Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top.
• Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.

BLUEBERRY HAND PIES

Steps:

• For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.
• For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.
• To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.
• For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

BLUEBERRY PUFF PASTRY PIES

Steps:

• Preheat the oven to 425F. In a small bowl, stir together the blueberries, sugar, cornstarch, lemon juice, cinnamon and a pinch of salt. On a lightly floured surface, roll the puff pastry (it should still be cold) into a 10-inch square. Cut into four quarters and place each piece on a parchment-lined sheet.
• Divide the blueberry mixture between the pastry, dot each with a bit of butter, and fold the edges of the pastry about 1/2-inch over on all sides to contain the berries. Brush the pastry with some beaten egg and sprinkle with sugar.
• Bake for 20 minutes, or until bubbly and golden. Serve warm, with whipped cream sweetened with maple syrup.

PUFF PASTRY BERRY PIE

Steps:

• Preheat oven to 400 F.
• Place cherries and cranberries in a bowl and use a potato masher to smash them.
• Use a sieve to remove the excess liquid. You won't need it for this recipe, but you can use it in cocktails or in other recipes.
• In a large bowl, mix the sugar, brown sugar, flour, cinnamon, ginger, nutmeg, and orange zest with the smashed berries.
• Pour into a 3 quart casserole dish.
• Gently roll out puff pastry to the approximate size of the casserole dish.
• Use a pizza cutter to cut out the dough to the exact size of the dish. (If the dish has a lid, use it as a guide; you can invert the dish or lid onto the puff pastry to leave an indentation that you can follow.) Save scraps for other puff pastry projects.
• Use a lame or continue to use the pizza cutter to gently score designs in the pastry, being careful not to cut all the way though it.
• Place puff pastry on top of the filling.
• Use a pastry brush to brush the pastry with egg yolk.
• Bake for 45 minutes or until evenly browned.
• Serve warm.