ByMrs. Shecky's Blog

~Berries in Puff Pastry~

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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.

~Berries in Puff Pastry~
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~Berries in Puff Pastry~

Recipe by Mrs. SheckyCourse: Baked Goods, DesertsCuisine: AgelessDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 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

Directions

  • Shell: Store bought pastry dough.
  • 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.
  • Berries:
  • 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.

Notes

  • * You don’t need a baking dish for this kind of bake.  Just add the berries and curl up the sides to make a good holding cell.  If you need to brush on some egg to “glue” it do so.
  • **  Some people don’t macerate the berries.  If you don’t, just pour into the pastry shell and skip this step.  I do for flavors, but macerating causes juices and sometimes there is a lot of juice in the pie.  Depends on what you like. 
  • Egg:  Don’t go overboard on brushing the egg wash between the pan and pastry.  It may stick to the sides while baking.  If it does, just use a knife and go around the edges before taking the piece out of the pan.
  • Berries:   You can use other berries such as raspberries and blackberries for this recipe too.  Just keep it around the 4 cup mark.Top this with whipped cream, ice cream or even yogurt.Enjoy! 

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 can egg wash or milk wash the pastry.

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,

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