Blueberry Puff-Pies

What the heck are Puff-Pies? Actually, that’s a made up name for a hand pie made  with puff pastry!  Dough, butter, dough, butter, dough, butter…you get the picture…layers and layers of deliciousness! Add a filling of sweet blueberries…and its like a party in your mouth!

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These are the easiest thing to make! I heated up half of the blueberries first. I used two pints of blueberries, and heated up half of them with 1/4 cup of sugar, 1 tsp of corn starch, and 1 TBSP of lemon juice and the zest of one lemon. Then I folded in the other half of blueberries and let them all cool.

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The result is some pretty fantastic filling, with some liquid that is even more delicious! Once they are cooled, get the dough ready.

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Use 3 sheets of Pepperidge Farm puff pastry. Cut into 6 rectangles. (use a pizza cutter, its easier to cut the pastry with).

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Fill each square with a heaping pile of blueberries and some of the liquid.

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Fold it over, and crimp the edges with a fork. I used some warm water to moisten the edges a little so they would stick. Then make some slits in the top to let steam escape.

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Bake at 400 for 15-18 minutes. (mine took 17 in my oven!)

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To store them, use parchment paper in-between each pie.

See the recipe below. Enjoy with coffee, or tea, or just by itself…

Blueberry Puff-Pies

2 pints of fresh blueberries, rinsed.

1/2 cup of sugar – divided

2tsp cornstarch

juice of 1 lemon

zest of one lemon

1/2 tsp almond extract

3 sheets of Peppridge Farm puff pastry (2 packages)

Course Sugar (optional)

Glaze (optional)

1/2 cup powdered sugar

2 tsp milk

DIRECTIONS:

Rinse the blueberries, and place half of them in a pot with 1/4 cup of sugar, lemon juice and zest. Heat for about 5 minutes until the blueberries become soft and start to open up. Fold in the other half of the blueberries, add the other 1/4 of sugar and the other tsp of cornstarch. Add the almond extract and let cool for about 15 minutes. Meanwhile, thaw the puff pastry, and roll out to form a large rectangle. Cut into 6 rectangles. Fill each individual pie with a heaping 2 TBSP of blueberries. Moisten the edges with water, and crimp all of them with a fork. Cut three slits in the top. Sprinkle course sugar on top. Bake at 400 for 15-18 minutes. Drizzle the glaze over the top. Cool completely. Store between sheets of parchment paper.

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