This puff pastry blueberry pie is so simple and delicious. You’ll love how the puff pastry adds a light and fluffy texture to an otherwise dense and rich pie. It’s kind of perfect.
Pick your own blueberries!
Blueberry picking season is upon us and can I just tell you that my first-ever time picking blueberries happened a few days ago?! Really, it was all an effort to keep my kids occupied while they were not at camp last week that we decided to go blueberry picking. I think I may have been more excited than my kids to be honest but we all ended up having a great time.
What to make with fresh picked blueberries?
The fields were marked so that you could choose between sweet or tart berries and we were allowed to sample as we vwent. We got back to the small barn to check out with a mix of both. I was pleasantly surprised to find our whole blueberry excursion only cost about $6! So we headed home thinking about what to make. Blueberry pancakes? Blueberry muffins? We had SO many blueberries though, we decided on a blueberry pie.
Ever been blueberry picking?
If you’ve never been, then you’ve gotta add this to your bucket list! Grab a hat and head to your nearest blueberry farm. Pick blueberries until your heart’s content, no one minds if you sample a few as you pick, then come back to this super easy recipe.
What are some good toppings for blueberry pie?
You could go traditional and top your blueberry pie with vanilla ice cream or whipped cream but I actually really like to use a dollop of vanilla Greek yogurt. I also sometimes a mint leaf because a little green makes everything look fresh and pretty.
A summer dessert you can enjoy for the holidays too.
Fresh picked blueberries, depending on where you live, are typically available throughout the last few weeks of summer. However, thanks to modern conveniences you can pretty much get blueberries all year long at the grocery store. So this pie can be made and served up for Thanksgiving if you want something other options to go with your pumpkin pie.
You can also make this pie and then freeze it before you cook it. You can warm it up in the oven, and add some cook time until it’s golden brown. Usually an extra 10 minutes does the trick.
Easy as Pie
They don’t say that for nothing! Pie is super easy to make! Watch step by step how to make this blueberry pie:
Use a pie crust from the bottom, puff pastry top.
Since a trip to the store was not going to happen after running around the hot, sunny fields, I grabbed what I had available for crust — puffed pastry. I think it was one of those Bob Ross happy accidents because the puff pastry really made the pie so different and delicious!
An easy way to make your pie pretty.
If you get lazy from time to time like I do, and you don’t care to take the time to perfectly crimp the edges of your pie, here’s an easy solution.
Get a fluted pie pan.
The edges of the pan itself are fluted (scalloped) and so it makes the pie look way fancier without having to do any actual work yourself. Genius? I think so!
Just press the crust into the pan and use the edge of the pan to cut to size.
Watch the how-to video to better see how it’s done.
Here’s something else to make with your fresh blueberries.
If you love blueberries, check out my homemade blueberry pop tarts (the kind made with real fruit!).
You might also like these popular recipes!
This recipe for puff pastry blueberry pie was featured on South Your Mouth and Wow Me Wednesday!
Puff Pastry Blueberry Pie
Ingredients
- 2 sheets puff pastry dough thawed
- 4 cups fresh blueberries
- 2-4 tbsp sugar
- 1 tbsp fresh lemon juice
- 1 tbsp butter
- 1 tbsp pectin or use tapioca
Instructions
- Unfold 1 puff pastry sheet and press into the bottom of a greased pie pan. Cut off extra crust corners.
- Pour blueberries into crust. Sprinkle sugar evenly over top. Add more or less to your desired level of sweetness.
- Next sprinkle lemon juice evenly over top. Then, if you want a thicker gel-like filling, loosely sprinkle pectin evenly over top of the blueberries. Toss blueberries to coat and spread pectin. Finally, place darts of butter throughout.
- Unfold remaining puff pastry sheet and place on top of the pie, cut off or fold under extra dough. Pinch edges to seal and poke holes with a fork to vent the top.
- Bake at 375˚ for about 30-35 minutes or until puff pastry becomes light golden brown.
- The pie will thicken as it cools due to the natural pectin found in the blueberries. If you prefer to eat it warm it will be a little runny. I personally don't mind this but if you like your pie warm and don't like it runny, then try adding pectin per the packaged instructions.