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.

Puff Pastry Dough Blueberries  Sugar  Fresh Lemon Juice Butter Pectin


Press pastry sheet 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 on top. Then, if you want a thicker gel-like filling, loosely sprinkle pectin evenly over top of the blueberries.  Finally, place darts of butter throughout.

Place remaining pastry sheet on top and 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 30-35 minutes.

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.


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