BLUEBERRY PUFF PASTRY PIES

Juicy blueberry filling inside a flaky buttery crust made from a completely homemade puff pastry dough.

INGREDIENTS

For the pastry dough

2 1/4 cups maida / all-purpose flour

1 tablespoon powdered sugar

1 teaspoon salt

1 cup cold unsalted butter, keep it in the freezer for 20 minutes before using

5 to 6 Tablespoons ice water or more, as needed

For the filling

1 cup fresh or frozen blueberries

1/2 cup sugar

1 tablespoon cornstarch

1 Lemon for zest and juice

For the topping

1/2 teaspoon powdered cinnamon

1/2 cup powdered sugar

1 to 2 teaspoon milk

1/2 teaspoon vanilla

INSTRUCTIONS

To prepare the pastry dough, whisk together flour, sugar and salt in a medium mixing bowl and keep it aside.

Using a hand grater or box grater, grate the frozen butter into the flour mixture, lightly whisking the flour mixture each time you shred half of the butter. Once butter is completely grated, whisk mixture lightly until the butter is coated in flour either with only with a wooden spoon or by hand.

Drizzle ice water into the flour/butter mixture and mix until when you pinch the dough will hold its shape and not fall apart

Transfer to a lightly floured surface and work the dough together with your palms to make dough cling together. Wrap the dough thoroughly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes.

Now remove from refrigerator and using a rolling pin , roll into a rectangle (approx 8x12” ). Fold dough like folding a letter, rotate 90 degrees, and then roll dough into an 8x12” rectangle again. Do this at least five to six times.

Wrap dough again well with plastic wrap and return to refrigerator to chill for at least another 1 hour atleast or overnight.

For the filling, wash the blueberries well and toss them in cornstarch to coat evenly.

In a sauce pan, heat blueberries, sugar and lemon juice on low until they begin to soften and release juices. Turn up the heat until bubbling, cook until blueberries start to break down and can be mashed and it begins to thicken. This mixture will thicken more as it cools

Preheat oven to 180 degrees C, Take the puff pastry out and cut it into rounds ,in pairs, using cookie cutter or mold. Spoon cooled blueberry filling into the center and add a circle of puff pastry on top, pinch edges closed. Bake until raised and golden, about 20 mins.

Now for the topping, mix powdered sugar, milk, vanilla and lemon zest together for glaze.

Finish with lemon zest.

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