The simplicity of using store bought pastry has been around for decades and I have been making these kinds of “pies” throwing a plethora of ingredients in the dough for just as long it seems. The dough is so easy to use and since you can freeze the dough until ready to use, keeping it on hand in the freezer is a given in Mrs. Shecky’s kitchen. This recipe used puff pastry from the box, strawberries, blueberries and a few spices. For those wanting a basic recipe for desert, try this one.
~Baked Berries In Puff Pastry~
- 8" Square Pastry Dish
- Rolling Pin
- 4 c Strawberries & Blueberries *See notes
- 4 tbs Brown Sugar
- ¼ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Ground Clove
- 1 tsp Vanilla
- 1 tbsp Cornstarch
- 1 Egg Beaten
- Slightly roll out a sheet of puff pastry dough sized to fit up the sides of the dish you are using.
- Line the dish (*See notes) with the pastry dough and poke holes on the bottom of it with a fork.
- While the berries are being prepared put the pastry in the refrigerator.
- Wash the berries then cut the strawberries into quarters.
- In a bowl add the strawberries and blueberries.
- Add brown sugar, salt, cinnamon, clove, vanilla, and cornstarch to the bowl of berries and mix. Let sit to macerate a few minutes **See Notes.
Pour Into Pastry Lined Baking Dish
- At this point I check the berries. If there is a lot of liquid, I pour some off before pouring all the berries into the pastry dough. **See Notes.
- Pour the berries into the pastry lined dish.
- Curl up the sides of the pastry dough to make a holding cell for the berries. You don't want the juices to run out and over the side. You can make this as rustic looking as you want.
- Beat the egg and brush over the pastry dough. This makes a pretty crust on the pastry dough.
- (Optional) Sprinkle a little Turbinado sugar on top
Bake at 400° for approximately 15-20 minutes or until golden brown.
Cool for at least 20 minutes.
I like to take the puff pastry out of the freezer and put it into the refrigerator to thaw. Then about 20 minutes before rolling it take it out of the fridge to unfold it and roll it.
You do not need to egg wash the pastry although I think it looks better and crisps it a bit more, but if you don’t use eggs it can be left off.
This recipe can be served warm, cold, and at room temperature. I just like to let it sit a bit to let the juices firm up. But if that doesn’t bother you, go for it nice and warm.
Leftovers? Just reheat it and munch later.
From Mrs. Shecky’s Kitchen To You,