Blueberry Pie is a wonderful dessert but it requires a lot of effort. You can get all the same flavors with this easy Blueberry Pot Pie recipe and create easy individual pies.
Blueberries are combined with some sugar, flour, cinnamon and lemon juice to create the homemade blueberry pie filling then placed into ramekins. Puff pastry tops the blueberries making a delicious crust. They have a short baking time so you could assemble them ahead and bake them while you are having dinner. They are a perfect dessert for entertaining.
Top the Blueberry Pot Pie with some vanilla ice cream and you have a wonderful dessert.
If you are a fan of blueberry flavor desserts you should also check out Blueberry Clafoutis and Blueberry Custard Parfait.
Check out Blueberry Pie if you prefer a large pie that is a twist on the classic blueberry pie .This is the best blueberry pie to make on a hot day, as the filling is cooked on the stovetop.
You might also like Blueberry Crumble Bars. They have a delicious blueberry filling and a cinnamon crumble crust.
If you want to try another dessert that is made with fresh berries and puff pastry dough, check out Raspberry Turnovers.
Check out 20 Easy Recipes to Make With Fresh Summer Blueberries.
SOME THINGS TO KNOW:FAQ’S
INGREDIENT TIP:
SPECIAL EQUIPEMENT NEEDED:
- Four 8 ounce ramekins
- Baking sheet or cookie sheet to hold the ramekins in the oven.
- Parchment paper
SUBSTITUTIONS:
- If fresh blueberries are not available, frozen blueberries can be substituted. You do not need to defrost them before adding them to the recipe.
- Granulated sugar can be substituted with pure cane sugar or light brown sugar.
- If you do not have puff pastry, you can substitute home made or store bought pie dough or refrigerated pie crust.
HOW TO STORE LEFTOVER BLUEBERRY POT PIE:
- You can keep the leftover pies covered with plastic wrap or in an airtight container at either room temperature or in the refrigerator for 3-5 days.
- You can freeze the pot pies for up to 3 months. Place them into an airtight freezer container.
HOW TO REHEAT BLUEBERRY POT PIE:
- To reheat the pot pies, preheat the oven to 350 degrees. Place the ramekins onto a parchment paper lined baking sheet and heat until they are just warmed through. This should take 10-15 minutes.
- You can also reheat them covered in the microwave for 2-3 minutes. Heating them this way may affect the crust though and make it soggy.
In a medium bowl combine the blueberries, flour, sugar, cinnamon and lemon juice.
Stir well. Make sure that all of the blueberries are coated with the flour mixture.
Divide the blueberry mixture between four ramekins. There is no need to grease them.
Lay the puff pastry flat, pressing out any folds with your finger. Use a ramekin turned upside down to cut your pie crust circle. Press hard to cut all the way through the pastry.
Place a puff pastry circle on each of the ramekins. You can use the pastry scraps to cut little decorative shapes with cookie cutters for the top of the pie crusts.
Beat the egg and water together in a small bowl to create an egg wash. Gently brush the mixture lightly over the top of each pie. Place the ramekins on a baking sheet that you have lined with parchment paper in case the blueberry filling bubbles over a bit. Place the baking sheet onto a rack in the center of the oven.
Bake the pies for 20 minutes until the top of the crusts are golden brown.
Blueberry Pot Pie
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Ingredients
- 4 cups fresh blueberries
- 2 tablespoons all purpose flour
- ¼ cup of sugar
- ¼ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 sheet frozen puff pastry, defrosted at room temperature
- 1 large egg
- 2 tablespoons water
Instructions
Pre heat oven to 375 degrees.
Make sure that you have picked over the blueberries, removing any stems and rinse them well.
Stir In a medium bowl combine the blueberries, flour, sugar, cinnamon and lemon juice.
Stir well. Make sure that all of the blueberries are coated with the flour mixture.
Divide the blueberry mixture between four ramekins. There is no need to grease them.
Lay the puff pastry flat, pressing out any folds with your finger. Use a ramekin turned upside down to cut your pie crust circle. Press hard to cut all the way through the pastry. If for some reason it does not cut all the way through, use a sharp knife to finish the job.
Place a puff pastry circle on each of the ramekins. You can use the pastry scraps to cut little decorative shapes with cookie cutters for the top of the pie crusts if you want.
Beat the egg and water together in a small bowl to create an egg wash. Gently brush the mixture lightly over the top of each pie. You want the entire crust coated but not excessively. The egg wash will give the crust nice color and a bit of sheen.
Place the ramekins on a baking sheet that you have lined with parchment paper in case the blueberry filling bubbles over a bit.
Place the baking sheet onto a rack in the center of the oven.
Bake the pies for 20 minutes until the top of the crusts are golden brown.
Serve warm and enjoy!
