Try this Handheld Blueberry Pie Recipe, or contribute your own.
- 1 tablespoon lemon juice
- 1 egg yolk
- 1/4 teaspoon almond extract
- 1 1/2 tablespoons cornstarch
- 1 tablespoon cream
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 2 cups (300 g) blueberries (1 pint)
- 1 (17.3 oz) box puff pastry sheets (2 sheets per box thawed
- 2 tablespoons coarse sugar or granulated sugar for topping pies
- Carbohydrate 1.04473281306704 g
- Cholesterol 29.5623437507335 mg
- Fat 1.72416898443541 g
- Fiber 0.0105624998916764 g
- Protein 0.476990078168045 g
- Saturated Fat 0.893638789126501 g
- Serving Size 1 1 individual pie (10g)
- Sodium 23.9877437488434 mg
- Sugar 1.03417031317536 g
- Trans Fat 0.134565726521268 g
- Calories 22 calories
Step-by-step
- 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.
Rolling thawed puff pastry out to a precise twelve-inch square on a lightly floured surface ensures even thickness before dividing the dough into four individual portions. Fresh fruit behaves differently than frozen or canned berries during baking because un-frozen whole berries release their juices gradually as internal temperatures rise toward four hundred degrees Fahrenheit. Cornstarch acts as the primary thickening agent in the filling, trapping those fruit juices so the pastry stays crisp rather than soggy. Almond extract introduces a distinct botanical note that complements the natural tartness of fresh summer blueberries. Historically, handheld pies evolved as portable meals for field laborers who required substantial food that could be eaten without utensils. Assembling the pastries directly on parchment-lined baking sheets prevents the delicate dough from tearing during transfer after filling. Whisking an egg yolk with cream creates a rich wash that promotes browning and helps coarse sugar adhere securely to the surface. Baking requires fifteen to twenty minutes, ending when the pastry turns deep golden brown and the berry juices bubble visibly through the top vents. Allowing the baked pastries to rest on the hot baking sheet for five minutes lets the internal starch set fully before moving them to wire racks for complete cooling.
