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Friday, October 14, 2016

Recipe: Blueberry Pies

Recently I am fascinated by the flexibility of puff pastries. This store-bought ingredient is so bloody versatile that you can turn it into anything that you want, chicken pot pies, (fake) croissants, pies, strudels, or delicate, bite-size pastries. They consists of many folded layers which is filled with butter goodness. The result? Flaky, light, pastry. The best thing? Fuss-free. Here's a recipe that you can easily whipped up in 30 minutes. 

Like strawberries? Substitute the blueberries with sliced strawberries. Like apples? Chop some up and throw it inside the pies as filling, you will have your very own home-made apple pie in a moment.

Difficulty: Very Easy
Yields 4 servings


1 store-bought puff pastry, thawed and cut into four 4-inches squares
1 cup blueberries
1 tbs corn starch
1/2 tbs cinnamon powder
+/-1 tbs caster sugar (depends on how sweet you want it and how sweet are the blueberries)

1 egg, beaten


1. Preheat oven to 200C. Line a shallow baking tray with parchment paper.

2. In a bowl, mix blueberries, corn starch, cinnamon powder and caster sugar together until well-combined.

3. Spoon about 1/4 of the blueberries mixture onto each cut-out puff pastry.

4. Apply some water around the edges (using your fingertips). Fold the pastry into half. Make sure it is properly sealed at the sides.

5. For decoration (and to make sure it's sealed..more), use the tip of a fork to press and indent patterns around all edges.

6. Using a knife, make two or three 1-inch slits across the top of each puff. This is to make sure that sufficient air can escape and your pies don't explode halfway during baking (because they will expand).

7. Transfer to baking tray and lightly brush pies with egg wash.

8. Bake for 15-20 minutes at 200C or until golden brown.

9. Cool for 5 mins before transferring to cooling rack.