Blueberry Pie with Puff Pastry


Blueberry pie with puff pastry.

I made this delicious blueberry dessert a few days ago. It was so good, that I’m making the second round already! The puff pastry that you can find in the frozen foods section at Superstore will make your life so much easier!


  • 2 cups blueberries
  • 1/2 cup sugar
  • 1 pack puff pastry (two sheets)
  • 3 eggs
  • 10 Tbsp flour
  • 3/4 cup milk
  • pinch of salt
  • 1 tsp baking soda


  • Stage 1: Preparing the blueberries. In a pot, mix the blueberries with sugar and bring to boil over medium heat (5-10 minutes). Once it boils, remove from heat and let the berries cool down. The berry mixture will look like jam at this point. I like to add a bit of lemon juice.
  • Stage 2: Preparing the dough. If you know how to make French crepes, you basically know how to make the dough for this pie. If you don’t, you are shooting two birds with the same stone! Using an electric mixer, beat eggs and gradually incorporate 6 Tbsp flour. When the dough has thickened, incorporate 1/4 cup milk and 1 tsp vanilla essence.
  • Add 4 more Tbsp flour, 2/4 cup milk, and the baking soda.


  • In a baking pan, unroll one of the puff pastry sheets and stretch it as needed to cover the entire surface of the pan. Pour the dough, and, using a teaspoon, drizzle the berries across the pan. You will discard some of the liquid left after simmering the berries.
  • Prepare lattice pastry: Using a sharp knife, cut the remaining puff pastry sheet into stripes and place them on top of the dough (crisscross pattern).
  • Bake in the oven (375F) for 30-45 minutes or until pastry turns golden.

Note: The puff pastry has to be properly defrosted, but you should not leave it out for too long. It takes 15 – 20 minutes for a sheet to defrost, if you take it out of the plastic wrap and you unroll it gradually.

Although you can keep it refrigerated for a few days, the pie is best the day you make it. My advice: no need for leftovers…


Puff pastry from Superstore.


Blueberries and sugar.

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