Name: Blueberry Puff Pastry Pie
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 sheet puff pastry; 400 g Blueberries; 1 tbsp corn starch; 2 tbsp icing sugar; 1 egg; 1 tbsp granulated sugar

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If you’ve ever craved a homemade dessert but didn’t want to fuss with dough from scratch, this puff pastry blueberry pie will be your new best friend. With just a handful of ingredients and barely 20 minutes from start to finish, you’ll have a golden, flaky treat bursting with juicy blueberries. It’s as simple as unfold, fill, and bake—perfect for weeknights, unexpected guests, or when you just need something sweet right now.

Tips for Success

Add lemon – A splash of lemon juice and lemon zest, blueberries and lemons are match made in heaven.
Cream cheese twist – For a richer pie, spread a thin layer of cream cheese mixed with little bit of icing sugar on the pastry before topping with blueberries. It gives a cheesecake-like surprise.
Play with shapes – Keep it whole for a rustic galette look, or cut into smaller shapes for easy hand pies.
Don’t overfill – Too much blueberry mixture can cause soggy pastry—less is more here.

Serve your blueberry puff pastry pie with a scoop of ice cream or a dollop of whipped cream, and enjoy a bakery-style dessert made in record time.

Sometimes dessert doesn’t need to be complicated to feel special. This little puff pastry blueberry pie is proof—you can go from zero to golden, flaky, fruit-filled deliciousness in just over 20 minutes with only a few ingredients. It’s the kind of recipe I keep up my sleeve for when I want something homemade without the fuss.

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Blueberry Puff Pastry Pie

Course Dessert, Snack

Cuisine European

Keyword blueberry dessert, easy baking, easy pie, puff pastry pie, quick dessert, quick recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings 8

Ingredients

1 sheet puff pastry
400 g Blueberries
1 tbsp corn starch
2 tbsp icing sugar
1 egg
1 tbsp granulated sugar

Instructions

Pre-heat your oven to 180ºC and line up baking tray with greaseproof paper.
Wash your blueberries and pat them dry. Add corn flour, icing sugar and mix until well combined and all blueberries are covered.
Roll out your pastry sheet and scoop on the prepared blueberries. Make sure you keep small border away from the edge. Fold the remaining pastry over the blueberries on the sides to keep your filling from spilling.
Egg wash the sides of the pastry and sprinkle with granulated sugar. Bake in the oven for 20-25 mins.