Blueberry Cream Puff Pastry Pie
Blueberry Cream Puff Pastry Pie
Ingredients
For the Blueberry Mixture
- 8 3/4 ounces fresh blueberries
- 1 tablespoon water
- 1 1/2 ounces brown sugar
- 1 orange, zested
For the Cream Filling
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup white sugar
- 1/2 cup sweetened condensed milk
For the Pastry and Assembly
- 2 sheets puff pastry, thawed
- 1 tablespoon butter, softened, for greasing
- 1 egg, beaten, for egg wash
For Garnish (Optional)
- 1 tablespoon powdered sugar, for dusting
- 1/4 cup fresh blueberries
- 4 fresh mint leaves
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round pie pan or baking tray with the softened butter.
⏱️ 5 min•🌡️ 375
- 2
In a medium saucepan, sprinkle the 8 3/4 ounces of fresh blueberries with 1 tablespoon of water. Add the brown sugar and orange zest. Cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until the blueberries begin to soften and release their juices, and the sugar has dissolved, forming a light syrup. Remove from heat and set aside to cool slightly.
⏱️ 7 min
- 3
In a separate large bowl, whisk together the sour cream, 2 eggs, white sugar, and sweetened condensed milk until the mixture is smooth and well combined.
⏱️ 3 min
- 4
Gently fold the cooled blueberry mixture into the cream filling, stirring just enough to distribute the blueberries evenly.
⏱️ 2 min
- 5
On a lightly floured surface, roll out one sheet of thawed puff pastry. Using a 9-inch pot lid or pie pan as a guide, cut out a circular piece of dough. Carefully transfer this dough circle into the greased pie pan, pressing it gently to line the bottom and sides. Prick the bottom of the dough several times with a fork to prevent it from puffing up too much during baking.
⏱️ 5 min
- 6
Pour the blueberry cream filling into the pastry-lined pie pan. Place a small, round metal cookie cutter (about 1 1/2 to 2 inches in diameter) in the very center of the filling.
⏱️ 3 min
- 7
Roll out the second sheet of puff pastry. Using a pizza cutter or sharp knife, cut the dough into even strips, approximately 1/2-inch wide. Arrange these dough strips over the filling, starting from the central metal mold and extending outwards to the edges of the pie, creating a lattice pattern. Trim any excess dough from the edges of the pan.
⏱️ 5 min
- 8
Brush the beaten egg evenly over the puff pastry lattice. Fill the central metal mold with the 1/4 cup of fresh blueberries. Carefully remove the metal mold.
⏱️ 2 min
- 9
Bake the pie in the preheated oven for 30 minutes, or until the puff pastry is golden brown and puffed, and the filling is set. The center should have a slight jiggle but not be liquid.
⏱️ 30 min•🌡️ 375
- 10
Remove the pie from the oven and let it cool slightly before serving. Optionally, dust with powdered sugar and garnish with fresh mint leaves before slicing and serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Blueberry Cream Puff Pastry Pie
Ingredients
For the Blueberry Mixture
- 8 3/4 ounces fresh blueberries
- 1 tablespoon water
- 1 1/2 ounces brown sugar
- 1 orange, zested
For the Cream Filling
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup white sugar
- 1/2 cup sweetened condensed milk
For the Pastry and Assembly
- 2 sheets puff pastry, thawed
- 1 tablespoon butter, softened, for greasing
- 1 egg, beaten, for egg wash
For Garnish (Optional)
- 1 tablespoon powdered sugar, for dusting
- 1/4 cup fresh blueberries
- 4 fresh mint leaves
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round pie pan or baking tray with the softened butter.
⏱️ 5 min•🌡️ 375 - 2
In a medium saucepan, sprinkle the 8 3/4 ounces of fresh blueberries with 1 tablespoon of water. Add the brown sugar and orange zest. Cook over medium heat, stirring occasionally, for 3 to 5 minutes, or until the blueberries begin to soften and release their juices, and the sugar has dissolved, forming a light syrup. Remove from heat and set aside to cool slightly.
⏱️ 7 min - 3
In a separate large bowl, whisk together the sour cream, 2 eggs, white sugar, and sweetened condensed milk until the mixture is smooth and well combined.
⏱️ 3 min - 4
Gently fold the cooled blueberry mixture into the cream filling, stirring just enough to distribute the blueberries evenly.
⏱️ 2 min - 5
On a lightly floured surface, roll out one sheet of thawed puff pastry. Using a 9-inch pot lid or pie pan as a guide, cut out a circular piece of dough. Carefully transfer this dough circle into the greased pie pan, pressing it gently to line the bottom and sides. Prick the bottom of the dough several times with a fork to prevent it from puffing up too much during baking.
⏱️ 5 min - 6
Pour the blueberry cream filling into the pastry-lined pie pan. Place a small, round metal cookie cutter (about 1 1/2 to 2 inches in diameter) in the very center of the filling.
⏱️ 3 min - 7
Roll out the second sheet of puff pastry. Using a pizza cutter or sharp knife, cut the dough into even strips, approximately 1/2-inch wide. Arrange these dough strips over the filling, starting from the central metal mold and extending outwards to the edges of the pie, creating a lattice pattern. Trim any excess dough from the edges of the pan.
⏱️ 5 min - 8
Brush the beaten egg evenly over the puff pastry lattice. Fill the central metal mold with the 1/4 cup of fresh blueberries. Carefully remove the metal mold.
⏱️ 2 min - 9
Bake the pie in the preheated oven for 30 minutes, or until the puff pastry is golden brown and puffed, and the filling is set. The center should have a slight jiggle but not be liquid.
⏱️ 30 min•🌡️ 375 - 10
Remove the pie from the oven and let it cool slightly before serving. Optionally, dust with powdered sugar and garnish with fresh mint leaves before slicing and serving.
⏱️ 3 min