Blueberry Cream Puff Pastry Pie with Orange Zest
Blueberry Cream Puff Pastry Pie with Orange Zest
Ingredients
For the Blueberry Filling
- 1 1/2 cups blueberries, fresh
- 3 tablespoons brown sugar
- 1 orange, zested
For the Cream Filling
- 1 cup sour cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the Pastry
- 1 sheet puff pastry, thawed
- 1 large egg, beaten, for egg wash
- 1 teaspoon granulated sugar, for sprinkling
For Garnish (Optional)
- 1/4 cup blueberries, fresh
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the blueberry filling: In a small saucepan, combine 1 1/2 cups of blueberries, brown sugar, and orange zest. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices, and the mixture thickens slightly. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
Prepare the cream filling: In a medium bowl, whisk together sour cream, 1/4 cup granulated sugar, 2 large eggs, and vanilla extract until smooth and well combined.
⏱️ 5 min
- 4
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp knife or pizza cutter, cut the pastry into a large rectangle (approximately 9x12 inches). Cut off any excess pastry to create a clean rectangle. Reserve the excess pastry for the lattice.
⏱️ 3 min
- 5
Spread the cream filling evenly over the puff pastry rectangle, leaving a 1/2-inch border around the edges.
⏱️ 2 min
- 6
Spoon the cooled blueberry filling over the cream filling.
⏱️ 1 min
- 7
From the reserved puff pastry scraps, cut thin strips (about 1/2-inch wide). Arrange these strips in a lattice pattern over the blueberry filling. Trim any excess strips.
⏱️ 5 min
- 8
Brush the edges of the puff pastry and the lattice strips with the beaten egg wash. Sprinkle the entire pie with 1 teaspoon of granulated sugar.
⏱️ 2 min
- 9
Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed, and the filling is set. If the pastry edges brown too quickly, you can loosely tent the pie with aluminum foil.
⏱️ 30 min•🌡️ 400
- 10
Remove from oven and let cool on the baking sheet for at least 10 minutes before slicing and serving. Garnish with fresh blueberries, if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Cream Puff Pastry Pie with Orange Zest
Ingredients
For the Blueberry Filling
- 1 1/2 cups blueberries, fresh
- 3 tablespoons brown sugar
- 1 orange, zested
For the Cream Filling
- 1 cup sour cream
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the Pastry
- 1 sheet puff pastry, thawed
- 1 large egg, beaten, for egg wash
- 1 teaspoon granulated sugar, for sprinkling
For Garnish (Optional)
- 1/4 cup blueberries, fresh
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the blueberry filling: In a small saucepan, combine 1 1/2 cups of blueberries, brown sugar, and orange zest. Cook over medium heat for 5-7 minutes, stirring occasionally, until the blueberries soften and release their juices, and the mixture thickens slightly. Remove from heat and let cool slightly.
⏱️ 10 min - 3
Prepare the cream filling: In a medium bowl, whisk together sour cream, 1/4 cup granulated sugar, 2 large eggs, and vanilla extract until smooth and well combined.
⏱️ 5 min - 4
Unroll the thawed puff pastry sheet onto the prepared baking sheet. Using a sharp knife or pizza cutter, cut the pastry into a large rectangle (approximately 9x12 inches). Cut off any excess pastry to create a clean rectangle. Reserve the excess pastry for the lattice.
⏱️ 3 min - 5
Spread the cream filling evenly over the puff pastry rectangle, leaving a 1/2-inch border around the edges.
⏱️ 2 min - 6
Spoon the cooled blueberry filling over the cream filling.
⏱️ 1 min - 7
From the reserved puff pastry scraps, cut thin strips (about 1/2-inch wide). Arrange these strips in a lattice pattern over the blueberry filling. Trim any excess strips.
⏱️ 5 min - 8
Brush the edges of the puff pastry and the lattice strips with the beaten egg wash. Sprinkle the entire pie with 1 teaspoon of granulated sugar.
⏱️ 2 min - 9
Bake for 25-30 minutes, or until the puff pastry is golden brown and puffed, and the filling is set. If the pastry edges brown too quickly, you can loosely tent the pie with aluminum foil.
⏱️ 30 min•🌡️ 400 - 10
Remove from oven and let cool on the baking sheet for at least 10 minutes before slicing and serving. Garnish with fresh blueberries, if desired.
⏱️ 10 min