Blackberry / Blueberry Little Pies

Yield - 9 Servings

1 17 Ounce frozen Puff Pastry Sheets

1/3 Cup Sugar to cup (to taste)

2 Tbsp.. all Purpose Flour

1Tsp Grated Lemon peel

1 Tsp Ground Cinnamon

1 Cup fresh blackberries

1 Cup fresh Blueberries

1 Tsp lemon Juice

1 egg

Thaw frozen pastry sheet according to directions. In small bowl, combine sugar, flour, lemon peel, and cinnamon. Mix Well. Toss with black and blue berries in medium bowl. Sprinkle fruit with lemon juice and mix gently. Set Aside.

Preheat oven to 375. On lightly floured surface, cut each pastry sheet lengthwise in thirds, then each strip crosswise in thirds for 18 - 3 x 3 inch squares. Spoon about 1/4 cup fruit mixture in center of 9 of the pastry squares. Brush edges of squares (around fruit) with beaten eggs, then top with the remaining nine pastry squares. Gently pick up each filled pastry and pinch edges together, all the way around the square. Place on floured surface and press edges with fork to seal. Using a sharp knife, make a inch L-shaped slit in center of each pie. Fold back pastry from slit to form a flop. Arrange pies 2 inches apart on ungreased sheet. Brush with beaten egg. Bake in oven for 20 to 25 minutes or until puffed and golden brown. Cool on Rack. Serve warm or Cool.

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