Individual Blueberry Pies

Individual blueberry pies on a rustic wooden table.
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Prep Time:
60 minutes
Serves 8


  • 6 cups blueberries, divided
  • 23 cup sugar
  • 2 Tbsp cornstarch
  • 18 tsp salt
  • 14 cup cold water
  • 2 Tbsp red currant jelly
  • 1 Tbsp unsalted butter
  • 1 Tbsp lemon juice
  • 1 package frozen puff pastry dough, defrosted according to package instructions
  • Flour
  • 1 egg, beaten
  • Vanilla ice cream or vanilla frozen yogurt, optional


  1. In a saucepan set over medium heat, combine 4 cups of the blueberries, the sugar, cornstarch, salt, water, and jelly. Bring mixture to a boil. Cook and stir for 2 minutes, or until mixture is thick and bubbly. Remove pan from heat.
  2. Add butter, lemon juice, and remaining 2 cups of blueberries to saucepan. Stir until butter is melted. Divide blueberry mixture into 8 individual baking cups or ramekins.
  3. Roll defrosted puff pastry to V-inch thick on a lightly floured surface. Cut pastry into 8 rounds, making sure they are slightly larger than tops of baking cups. Place puff pastry rounds on a parchment-lined baking sheet and freeze for 20 minutes.
  4. Paint pastry rounds with beaten egg and a pastry brush, taking care not to drip any egg wash down sides of pastry tops. Freeze pastry rounds for an additional 20 minutes.
  5. Remove pastry rounds from freezer. If desired, scribe a design onto pastry tops using a sharp paring knife.
  6. Preheat oven to 425°. Bake pastry tops for 15 to 20 minutes, or until puffed and browned.
  7. Top each blueberry-filled baking cup with a baked puff pastry round. Serve with ice cream or frozen yogurt, if desired.

Nutrition Info

Without ice cream: 339 Calories, 4 g Protein, 52 g Carbohydrates, 3 g Fiber, 14 g Total fat (4 g sat), 123 mg Sodium, ★★★ Vitamin K, ★★ Vitamin C, Vitamin B1 (thiamine), B2 (riboflavin)