PUFF PASTRY BLUEBERRY PIE

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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.

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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.

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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.

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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.

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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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