Homemade Blueberry Picnic Pies

Who doesn’t love a summertime fruit pie? I sure do! These little crispy fruit filled pastries will fit the bill and they are perfect for a party! …

Growing up in the south, some people give their homes names.
My parents were among the “some.” I grew up in a home called “POTLATCH.”
It is a Native American word that means, “To Share Your Wealth in Celebration.”
My dad would say, “Gwyn, practice “POTLATCH” and you will live a happy life.”
Dads are smart!

In the military we practice “Potlatch” often.
…AND WE ARE ALL ABOUT THE potluck meal.

It is always fun to try an array of goodies handmade by the hands of my Army family. Today I am making 60 of these little handheld beauties to share this evening at a Quarters One as we bid a fond farewell to an old friend.

Grab your aprons! Let me share…

Homemade Blueberry Picnic Pies

Makes 9 Homemade Blueberry Picnic Pies

Ingredients

3 tablespoons cornstarch
3 tablespoons water
1 box (2 sheets) frozen puff pastry, thawed in the refrigerator, cold
3/4 cup sugar
1 1/2 cup fresh blueberries, washed and air dried
1 teaspoon lemon zest
1/2 teaspoon vanilla
2 large eggs, beaten with 3 teaspoons milk (egg wash)
3/4 cup sparkling sanding sugar

I use this sparkling sugar. I keep it hidden for special baking projects. It makes pretty food look even fancier.

Instructions

Line a baking sheet with parchment paper. Set aside.

Mix the cornstarch and water together in a small bowl. Set aside.

Add the blueberries, sugar, and lemon juice to a medium saucepan and cook over medium-low heat for 6 minutes gently stirring constantly. Turn the heat to medium-high and stir in the the cornstarch/water mixture. When the blueberry filling reaches a boil, turn off the heat, stir in the *vanilla, and let the filling cool to room temperature.

Unfold the the puff pastry sheets and place them on a lightly floured surface. Using a sharp knife, cut each sheet into 9 equal squares.

1 lengthwise cut left to right
3 even cuts top to bottom
9 rectangles for the bottoms of the Homemade Blueberry Picnic Pies
9 rectangles for the tops of the Homemade Blueberry Picnic Pies

Transfer the 9/bottom rectangles to the prepared baking sheet.

Use a pastry brush to brush the edges of the bottom rectangles with the egg wash. Staying within the egg washed edges, spoon a bit of the cooled blueberry mixture onto each of the 9/bottom rectangles.

Lining up the edges, place the 9/top rectangles over the filling. Crimp the edges with a fork to seal shut.

Repeat!

Chill the Homemade Blueberry Picnic Pies in the refrigerator for an hour.

Preheat the oven to 375° F.

Brush the tops of the Homemade Blueberry Picnic Pies with the egg wash and sprinkle with the sparkling sanding sugar.

With a sharp knife, put two slits in the tops of each pastry.

Bake the pies for 30 minutes or until the tops are golden brown. Remove Homemade Blueberry Picnic Pies from the oven and allow to cool on a baking rack until ready to package pretty and/or serve.

SPARKLE TIPS

Where did I get the packaging? Click here: Clear Bags and Bakers String
Use this same recipe with raspberries, strawberries, or blackberries.
Add a spoonful of cream cheese before the filling and turn these into a breakfast pastry.
The filling can be made up to 5 days ahead of time and stored in an airtight container in the refrigerator.
Leaving the pies on the prepared baking sheet, you can lightly cover them and keep them in the refrigerator for 24 hours before baking.
Unbaked Homemade Blueberry Picnic Pies can be stored in the freezer for 3 months. Wrap them in plastic wrap and store in an airtight container. Thaw them overnight in the refrigerator and bake them for 30 minutes at 375°F prior to serving. These are great for houseguests.