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Blueberry-Cherry Hand Pies

Individual hand pies are great for picnicking or backyard barbecues—and blueberries and cherries are a perfect pairing when both are in season and arriving from BC. If you don’t have fresh fruit, frozen is fine. These make a perfect vehicle for a scoop of Peppino’s or DaVinci’s vanilla gelato, or MacKay’s or Foothills ice cream.

- Julie Van Rosendaal

Blueberry-Cherry Hand Pies

Total Time:

1hrs

Prep:

40mins

Cook:

20mins

Skill Level:

Medium

Ingredients

  • 1 pkg frozen puff pastry, thawed
  • Filling:
  • 1 1/2 cups fresh or frozen blueberries
  • 1 1/2 cups pitted, halved cherries
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice
  • pinch salt
  • 1 egg, lightly beaten

How to Make It

  1. Preheat the oven to 375˚F. 
  2. To make the filling, heat half of the berries with 1/4 cup water in a medium saucepan over medium-high heat. Cook for a few minutes, until the berries soften and burst.
  3. In a small bowl, stir together the sugar and cornstarch and stir into the berries along with the lemon juice and a pinch of salt.
  4. Bring to a boil and simmer for 1-2 minutes, until the mixture has thickened. Stir in the uncooked berries and remove from the heat. Set aside to cool slightly.  
  5. Divide the puff pastry in half and on a lightly floured surface, roll each piece into a 10 to 12-inch square, and cut each square into four squares. (Place the pastry squares on two parchment-lined baking sheets to avoid having to move them once filled.)
  6. Brush around the edge with some beaten egg and place a large spoonful of filling on each. Fold over and seal, making a triangle (or rectangle), and press down around the edges with the tines of a fork to seal. Brush the tops with a bit of beaten egg and poke steam holes in the top with the fork or the tip of a sharp knife.
  7. Bake for 20 minutes, or until deep golden. Makes 8 hand pies.

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