These easy peasy mixed fruit pies are perfect for picnics and parties. The filling isn’t too sweet and the pastry is soft and flaky.
3 cups of frozen organic mixed berries (strawberry, blueberry, blackberry, raspberry), thawed
1 1/2 tablespoons cornstarch
1 1/2 tablespoons of water
1/2 cup sugar
1 teaspoon vanilla
2 pinches of sea salt
2 sheets of Pillsbury Puff Pastry dough, thawed
1/4 cup flour for dusting
1 egg white beaten with 1 tablespoon water
How I Made Them:
Preheat the oven to 375 degrees. Line two cookie sheets with nonstick foil. (These will stick because of the oozy filling, and I’m not sure parchment is good enough.)
Heat the fruit in a saucepan over medium heat until warm through. While that’s cooking, whisk the cornstarch and water together until combined. After about 5 minutes, stir the cornstarch and then the sugar, vanilla, and salt into the fruit. Raise the temperature to bring the fruit mixture to a boil. Stir occasionally so it doesn’t stick or scorch. When it’s bubbly, remove it from the heat and set it aside.
On a floured surface, roll out the dough. You want it to be thin but not too thin. Then, cut the dough into 6 squares or rectangles.
To assemble the pies, brush a little egg wash along the edges. Put a spoonful of fruit not quite in the center but far enough the edge to minimize leakage.
Fold the pastry over, and crimp the edges with a fork. Cut three little slits in the top and then brush the top with egg wash.
Transfer the pies to the lined baking sheets. Give them a good margin, because they will leak as you bake them. Bake them for 30 minutes or until a lovely golden brown on top.
Let them cool before transferring them to a serving plate.
How They Turned Out:
Lovely! You can serve them with whipped cream, ice cream, or just plain.
One note — I have a friend who is allergic to corn. So, I pulled a half cup of fruit aside before adding the other ingredients. His pies were just as good.