Easy Puff Pastry Blueberry Galette

These Blueberry Puff Pastry Tarts, made with fresh blueberries, blackberry jam, and a silky lemon glaze, are so impressive looking, but incredibly easy to make. Enjoy one for breakfast, a light dessert, or Sunday brunch. Beautiful on a buffet table, sure to impress your friends and family!

More ways to use puff pastry include these Jam Puff Pastry Twists and Puff Pastry Tomato Tart.

This puff pastry blueberry pie is so simple and delicious. You’ll love how the puff pastry adds a light and fluffy texture to an otherwise dense and rich pie. It’s kind of perfect.

This post may contain affiliate links. As an affiliate, I earn a commission.

Jump down to Recipe

This puff pastry blueberry pie is so simple and delicious. You’ll love how the puff pastry adds a light and fluffy texture to an otherwise dense and rich pie. It’s kind of perfect.

Jump to Recipe

This blueberry galette with puff pastry is a stunning and easy dessert. The base is made of homemade rough puff pastry and filled with juicy blueberries.

This blueberry galette is made with a super flaky and light rough puff pastry. This bakes up beautifully and holds the blueberry filling well without getting a soggy bottom.

Serve with a generous scoop of vanilla ice cream.

Jump to:

Method

Begin by chopping the butter into 1inch cubes and placing them in the freezer for 5 minutes to ensure it’s nice and cold.

To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.

Next, use a pastry cutter to roughly cut the butter into the flour, but not too small. Leave most of the butter in fairly large chunks.

Pour the lemon juice or vinegar over the dough and add the ice-cold water. Secondly, add a tablespoon of water at a time then use a spatula or your hands to combine it into a shaggy dough. Add any extra water in slowly, a tablespoon at a time.

It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.

Laminating

On a floured work surface, roll the dough with a rolling pin into a 5x10inch rectangle. You will see large chunks of butter in the dough. Dust off any excess flour from the top of the dough.

Fold the bottom third of the dough up to the middle, then fold the top third of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.

Repeat this process 4 more times so you do 6 folds in total.

If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.

After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24. 

Note – The pictures below are of a triple batch of pastry dough, so there is a larger amount pictured.

This post may contain affiliate links. Please see our full Disclosure Policy for details.

These crispy and flaky puff pastries filled with mouthwatering blueberry pie filling are amazingly delicious and the perfect summer dessert. This blueberry puff pastry can be eaten any time of day.

Crispy and flaky blueberry puff pastry is easy to make and tastes out of this world good. It is made with store bought puff pastry and blueberry pie filling so it comes together in only 10 minutes.

You can serve these scrumptious blueberry pie bars for breakfast, brunch or as a dessert. Your family and guests will definitely not be able to just eat one of these super yummy pastries.

This post may contain affiliate links to products. If you purchase products through those links we might receive a small profit.

Puff pastry (homemade or store bought) is cut into squares, scored to create a nice edge and filled with delicious and juicy pie filling and streusel topping. Baked to golden brown perfection in the oven, they are crispy and flaky with a sweet and delicious blueberry pie filling in the middle. They are the perfect hand held summer dessert.

❤️ WHY YOU’LL LOVE THIS BLUEBERRY PIE BAR RECIPE

✔️ Notable: perfectly crispy crust and succulent blueberry filling

✔️ Main Ingredients: puff pastry, blueberry pie filling, butter, flour, brown sugar, granulated sugar, egg wash, powdered sugar

✔️ Cooking Method: oven baked

✔️ Cooking Time: 20 minutes

✔️ Diets: vegetarian

✔️ Special Equipment Needed: sheet pan, pastry blender

This blueberry galette made with puff pastry is a super easy dessert that comes together in minutes. Serve with vanilla ice cream for a real treat.

Ingredients needed

The beauty of this recipe is how easy it is to put together. Using seasonal, fresh blueberries are obviously first choice but this rustic blueberry galette recipe works just as well with frozen blueberries. Using frozen and thawed puff pastry makes this recipe even easier but feel free to use any pastry, pie dough or homemade pie crust recipe of your choice.

• Blueberries. I used fresh but you could also use frozen. No need to thaw.
• Sugar. 
• Lemon juice and zest. 
• Cornstarch / Cornflour.
• Puff pastry. I used all butter frozen puff pastry.
• Milk / Cream for brushing the pastry. You can use egg wash too.

How to make easy blueberry galette (summary)

1. Make the filling: Combine the filling ingredients in a large bowl. Mix well then set aside.
2. Assemble the galette: Dust your kitchen counter with a little flour then roll the puff pastry out just a little (to approximately ½cm thickness) then trim into a rough circle. Transfer to a sheet pan or baking sheet lined with parchment paper. Pile the blueberry mixture into the center of the pastry, leaving a 4cm / 2-inch border, then bring the edges in, overlapping as you fold the pastry up around the filling all the way around. No need to be too careful, the more rustic the galette looks, the better. Brush with milk or cream and sprinkle with a little extra sugar.
3. Bake: Bake the galette in a preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft and the filling has thickened slightly. Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice cream.

Can I make this ahead?

The blueberry filling can be made up to 2 hours ahead and the unbaked galette can be made an hour ahead and baked just before serving. The pastry will soften once baked because of all the juices from the fruit so it’s best served warm, no more than 30 minutes after baking.

Can I use other fruit for this galette?/

Absolutely. All berries, stone fruit, apples and pears will work well. Cherries, peaches, plums, nectarines, strawberries, blackberries, blueberries and raspberries will all be delicious.

Blueberry recipes

• fresh or frozen (no need to thaw)
• cornstarch / cornflour
• + 1 tbsp for sprinkling
• milk / cream
• (1 sheet of thawed puff pastry)

• Preheat the oven to 180°C / 350°F and line a sheet pan with parchment / baking paper.

• Combine the blueberries with the sugar, lemon juice, lemon zest and cornstarch. Mix well then set aside.

• On a lightly floured surface, roll the puff pastry out just a little then trim into a rough circle, approximately 25cm/9 inches in diameter. Transfer to the sheet pan lined with parchment paper.

• Pile the blueberry mixture into the center of the pastry, leaving a 4cm / 2-inch border.

• Bring the edges in, overlapping as you fold the pastry up around the filling all the way around. No need to be too careful, the more rustic the galette looks, the better.

• Brush with milk or cream and sprinkle with a little extra sugar.

• Bake the galette in a preheated oven for 30-45 minutes or until the pastry is golden brown and crisp and the blueberries are soft and the filling has thickened slightly.

• Remove from the oven and allow to cool for 10 minutes before slicing and serving with scoops of vanilla ice cream.

Why is it so much fun to make things out of puff pastry? I don’t know, but it is! Ever since I made this Baked Gruyere Puff Pastry with Garlic and Rosemary, I can’t stop dreaming of things to make with puff pastry. At the top of my list is this Easy Puff Pastry Berry Galette. I mean, talk about gorgeous, easy, and sooooooo good! You’re going to love it!

This Easy Puff Pastry Berry Galette could be made with any of your favorite berries. I chose to mix strawberries and blueberries, but I think it would be amazing with all blueberries or all raspberries, too. Even blackberries. The possibilities are endless! 

It’s Berry Season!

STEP-BY-STEP PHOTOS ON HOW TO MAKE EASY PUFF PASTRY BERRY GALETTE

Frequently Asked Questions & Tips about how to make Easy Puff Pastry Berry Galette

What is a galette?

A galette is a French pastry that is like a pie or tart that has a flat-rounded, free-form crust. The pastry dough is wrapped around a fruit filling and baked on a rimmed cookie sheet.

Can I use frozen berries?

Frozen berries don’t work as well as fresh in this dessert. If you use them, make sure to thaw and drain the excess liquid off first.

can I make this galette ahead of time?

Tips:

• If using strawberries and blueberries, cut the strawberries to be as small as the blueberries so they cook equally.
• Use parchment paper under it for easy cleanup. There is a good chance some of the filling will leak out.
• I like to top the dessert with coarse sugar, but if you don’t have any, granulated sugar will work.
• Let it cool most of the way before drizzling with glaze, or it will melt into it and not be recognizable.

BAKER’S TOOLS: 

Easy Puff Pastry Berry Galette

• 1 (8-9 ounce) sheet of puff pastry
• 3 cups, fresh berries of your choice (I used blueberries and strawberries. Cut strawberries to be as small as blueberries.)
• ¼ cup granulated sugar
• 2 tsp cornstarch
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp butter
• 1 egg, for egg wash
• ½ tbsp coarse sugar or granulated sugar
• GLAZE:
• ⅓-1/2 cup powdered sugar
• ½-1 tbsp fresh lemon juice

1. Preheat the oven to 400 degrees.
2. Line an edged cookie sheet with parchment paper.
3. Place and center the unrolled puff pastry sheet on the lined cookie sheet.
4. In a medium-sized bowl, combine the prepared berries, ¼ cup granulated sugar, 2 tsp cornstarch, lemon zest, and 1 tbsp lemon juice. Mix well until all the berries are coated.
5. Carefully pour prepared berries out into the center of the puff pastry sheet. Make sure to leave 2 inches of space around all the edges.
6. Use kitchen shears or a knife to cut slits 2 inches apart along the edge of the puff pastry (see step-by-step photo). This makes folding it up easier and gives a nice rustic look to the finished dessert.
7. Fold up the edges, trying to overlap a little if possible.
8. Next, whisk up the egg to make an egg wash. Brush the edges of the pastry with the egg wash, and then sprinkle with the coarse sugar.
9. Add small dollops of the 1 tbsp butter on top of the berry mixture.
10. Place in oven for 35-40 minutes or until the center is thickening and edges are nicely browned. If edges start to get more than browned, you can lightly place a piece of foil over the dessert to finish cooking.
11. Remove from oven and allow to cool almost completely before adding the glaze.
12. Make the GLAZE:
13. In a small bowl, stir or whisk together the powdered sugar and fresh lemon juice. I used ⅓ cup powdered sugar and about a tbsp of lemon juice. If you prefer, you can use vanilla and a little milk in place of lemon juice.
14. Serve as is or with a scoop of vanilla ice cream.
15. Enjoy!

Popular Desserts You’ve Gotta Try!

<!–

–>

This post contains affiliate links.

This Blueberry Galette with Puff Pastry is so easy to make and it’s delicious! Simple ingredients come together for the perfect Spring and Summer dessert.

This easy dessert is absolutely beautiful. It comes together in just minutes and makes the perfect Spring or Summer dessert option. I love when berries come in season. They taste amazing and finally they are affordable!

If you love making desserts, try my easy homemade no churn ice cream with this galette. Crazy about puff pastry or maybe you bought two sheets? Try my bacon and brie cheese stuffed turnovers made with store bought puff pastry.

Jump to:

Why You’ll Love This Recipe:

• It is so easy to make and only takes less than 10 minutes to prep
• This recipe is perfect to use up those seasonal fresh berries
• Pair it with ice cream or whipped cream for a creamy addition, which is ideal to balance the tart blueberry and lemon
• This dessert looks fancy and rustic at the same time and is really a showstopper

The Ingredients:

Puff Pastry– Delicious & saves time for the recipe. It also is very easy to work with when taking off the corners and creates the perfect shape.

Fresh blueberries– Sweet, yummy berries that look gorgeous in this rustic galette

Sugar– Adds sweetness to the blueberry filling

Lemon and Zest– Brings in a hint of tart flavor

Cornstarch– Helps to thicken the blueberry juices and prevents liquid from running out of galette

Egg– Mixed with a touch of water to create an egg wash to help create a beautiful golden shine on the puff pastry crust

Cinnamon & Sugar– Just a sprinkle over the puff pastry to create additional sweetness and the best smelling house you could ever imagine.

How To Make a Blueberry Galette:

1. Preheat oven to 400 degrees. In a large bowl, whisk together ¼ cup sugar and cornstarch. Add in blueberries, lemon juice and zest. Toss them until combined.

2. Lay out Puff Pastry on a parchment lined cookie sheet. Take a pizza cutter and remove the corners of puff pastry, so it is an oval shape. Make several fork pricks into the puff pastry. Pour blueberry mixture into the center of dough.

3. Begin to fold the outside of the puff pastry tucking the edges in (as seen below). Make sure the crust is creating an edge over the filling to keep it inside. Whisk egg and water together in a small bowl and brush onto the outside of crust. Combine 1 tablespoon of sugar with cinnamon. Sprinkle mixture over the crust. (If you get some in the center, that’s ok & sometimes I add a little on purpose:) I love cinnamon!

4. Bake for 20 to 25 minutes until golden brown. Allow the galette to cool for 20 to 30 minutes before serving. It tastes best warm!

I highly recommend a scoop of ice cream on each serving. Trust me, I know from experience.

Recipe FAQs:

Can I use a different type of fruit?

Absolutely! Blackberries, raspberries, and strawberries will all work great in this recipe. Other fruit, like apples, or peaches will need to be sliced really thin or cooked down a bit before adding to the galette to ensure they soften.

Is a galette served hot or cold?

I prefer to eat a galette nice and warm, about 20 minutes after it comes out of the oven. Top it with vanilla ice cream and it creates the best tart & creamy combination.

Can I use frozen berries?

I prefer fresh berries for this recipe. Frozen berries will flatten out and release more liquid. Plus, fresh berries, especially when in season, have so much more flavor. Go with fresh berries!

More Recipes You Will Love:

• Easy Key Lime Bars

• Lotus Biscoff Truffles

• White Chocolate Cookies

• Apple and Blackberry Crumble

Recipe

Description

This Blueberry Galette is so easy to make and it is delicious! Simple ingredients come together for the perfect Spring and Summer dessert. 

---

• sheet of puff pastry (in refrigerated isle, or allow frozen sheet to thaw completely)
• fresh blueberries (rinsed and dried)
• , plus 1 tablespoon white granulated sugar
• and ½ teaspoons cornstarch
• and ½ tablespoons fresh lemon juice (juice from a lemon)
• lemon zest
• egg, whisked
• of water
• cinnamon

---

1. Preheat oven to 400 degrees. In a large bowl, whisk together ¼ cup sugar and cornstarch. Add in blueberries, lemon juice and zest. Toss them until combined.
2. Lay out Puff Pastry on parchment lined cookie sheet. Take a pizza cutter and remove corners of puff pastry, so it is an oval shape. Make several fork pricks into the puff pastry. Pour blueberry mixture into center of puff pastry.
3. Begin to fold the outside of the puff pastry tucking the edges in. Whisk egg and water together in a small bowl and brush onto outside of crust. Combine 1 tablespoon sugar with cinnamon. Sprinkle mixture over the crust. *If you get some in the center, it’s ok*
4. Bake for 20 to 25 minutes until golden brown. Allow the galette to cool for 20 to 30 minutes before serving. It tastes best warm.

Notes

Highly recommend a scoop of vanilla ice cream on each serving.

blueberry galette, galette with puff pastry, easy desserts, puff pastry desserts

<!–

–>

Hi! I’m Tara with Simply Made Eats. Total foodie turned food blogger. I have been cooking simple, delicious meals for my family & friends for the last decade. I love creating real recipes with fresh ingredients & sharing my recipes for others to create in their own kitchens.

Reader Interactions

These puff pastry blueberry turnovers, filled with a homemade blueberry filling, are so easy to make and even easier to devour. The blueberry glaze is the icing on the cake and takes these to another level.

by Marie Roffey —

Published Aug 2, 2022 (Updated Nov 22, 2022)

This post may contain affiliate links for products we love. We earn a small commission on these links, at no cost to you. You can read our disclosure policy here!

Jump to:
Recipe
Review

Blueberry turnovers made simple using a good quality shop-bought puff pastry are where it’s at today. Buttery, flaky pastry gives way to a soft, sweet blueberry filling and they’re so easy to make.

• Crisp, flaky outside
• Soft, juicy berries inside.
• Buttery and sweet
• Bright and fun
• Perfect for a sweet weekend breakfast or brunch

Now, you know I love cooking and baking but there is one thing I do not have time for in my life – making puff pastry. Maybe I’ll try it one day but, luckily, many shop-bought versions are brilliant and do the job just perfectly.

Make sure to choose a good quality puff pastry dough or one you’ve used before and had good results with. As for the blueberries, you can use fresh or frozen so you can make these year round and that filling couldn’t be easier to make, I promise.

For something just as easy and even more extravagant try this Croissant French toast casserole.

Table of contents

• Ingredients you’ll need
• How to make it (step-by-step)
• Tips and tricks
• Variations
• Yield and storage
• More recipes you’ll love

Never Miss a Recipe!

Get the latest recipes straight to your inbox!

Ingredients you’ll need

Detailed quantities and instructions in the recipe card below.

• Puff pastry: The puff pastry is a big part of the flavour and texture here, so choose a good quality all-butter puff pastry. I love using Carême puff pastry. It costs a little more but gets such a gorgeous texture and has great flavour. For this recipe for 6 blueberry turnovers, you’ll just need one pack (1 sheet of 375g). If using square sheets of puff pastry, you’ll need 1 ½ sheets.
• Blueberries: Fresh or frozen both work fine in this recipe. Frozen berries often release their liquid more readily so you may not need to cook the fresh variety for quite so long.
• Sugar: There are three types of sugar here.
  • White granulated sugar in the blueberry filling.
  • Demerara sugar (turbinado sugar) for the crunchy top.
  • Icing sugar (powdered sugar) for the blueberry glaze.
• Cornflour (cornstarch): Cornflour in Australia is what cornstarch is in the US. It’s a fine white flour used often for thickening sauces and that’s exactly what its used for here.
• Egg: There is just one egg yolk used here for egg-washing the pastry.

How to make it (step-by-step)

Puff pastry blueberry turnovers are super easy to make with a three-step process – make the blueberry filling, fill the pastries and bake, then the simple blueberry glaze.

Detailed quantities and instructions in the recipe card below.

1. The blueberry filling: Combine blueberries and sugar in a medium saucepan (photo 1) and cook over medium heat until they’ve released enough juice to almost cover them. Scoop out the blueberries (photo 2) and add some cornflour mixed with a little water to the syrup then let it cook another 2 minutes or so to get nice and thick (photo 3). Let it cool before continuing.
2. Assembling the pastries: Cut the pastry into squares. Spoon 2 tablespoons of blueberry filling into the middle of each (photo 4), then rub a little water along two edges. Fold one corner diagonally across to the other and gently press the edges to seal (photo 5). Brush the pastries with egg wash and scatter over demerara sugar (photo 6) then bake until golden.
3. The blueberry icing: The glaze, or icing, that tops these turnovers is a mixture of icing sugar and some of the blueberry syrup. A little water is added until you get the right consistency, then simply drizzle it over the top.

Important! Always keep the pastry cold until you’re ready to assemble, then work quickly.

It’s best to let the pastries cool for 5-10 minutes before eating them as the filling inside is molten hot and you don’t want to burn your tongue.

Tips and tricks

• Use quality pastry: It’s worth paying a little extra for good quality all-butter puff pastry as you’ll get the best flavour, rise and texture.
• Make sure your pastry remains cold: Thaw the pastry overnight in the fridge and keep it there until the moment you’re ready to assemble. This helps it rise nicely.
• Scoop out the berries once softened: Once the liquid is nearly covering the berries in the saucepan, they should be quite soft so remove them and continue cooking the syrup separately. This is so they keep their shape and plumpness rather than breaking right down to nothing.
• Let the blueberry filling cool: The blueberry filling needs to be at room temperature or below before you use it. If it’s warm, it will start heating the pastry and make it difficult to work with and also affect the rise.
• Work quickly: All butter puff pastry does tend to thaw and soften quickly but you’ll get a better rise from pastry that stays cold. If it’s a warm day, I’d even chill between steps. For instance, cut the squares then chill for 5 minutes, add filling and fold, then chill for another 5 minutes.
• Don’t skip the crunchy coating: The crunchy sugar on top adds a little sweetness (puff pastry itself is not sweet) but more importantly it adds a wonderful crunch. The blueberry icing is recommended but optional.

Variations

I really recommend making your own filling. Its very, very quick to make and tastes amazing. Other fillings that would be great are this strawberry filling, blackberry compote or fresh cherry sauce.

When you’re craving cosy flavours, try these sauteed cinnamon apples.

Yield and storage

This recipe makes 6 blueberry puff pastry turnovers but you can very easily scale this recipe.

These turnovers are best eaten fresh, however, you can make them ahead of time, leaving just the baking until the last minute. Once you’ve assembled the blueberry turnovers, freeze them on a baking paper lined baking tray. Once solid, you can transfer them to an airtight container and freeze for up to 2 months.

More recipes you’ll love

• Cream cheese strawberry Danish
• Puff pastry cherry strudel
• Lemon Danish pastry
• Nutella hand pies
• How to make Danish pastry

Did you try this blueberry turnovers recipe?
Leaving a rating and comment below the recipe is so helpful!

Hungry for more? Subscribe to the newsletter for free recipes straight to your inbox. Also, follow along on Facebook, Pinterest and Instagram.

Puff Pastry Blueberry Turnovers

Yield: 6 pastries

Prep Time: 15 minutes

Cook Time: 30 minutes

Cooling time: 30 minutes

Total Time: 45 minutes

These puff pastry blueberry turnovers, filled with a homemade blueberry filling, are so easy to make and even easier to devour. The blueberry glaze is the icing on the cake and takes these to another level.

• ▢ 1 ½ square sheets all butter puff pastry (or 1 rectangular one) (roughly 375g / 13.2oz)
• ▢ 400 g fresh or frozen blueberries (3 cups / 14oz)
• ▢ ¼ cup white granulated sugar (65g / 2.3oz)
• ▢ 1 ½ teaspoons cornflour (cornstarch)
• ▢ 2 teaspoons water
• ▢ 1 egg yolk mixed with a dash of water or milk
• ▢ 3 teaspoons demerara sugar (turbinado sugar)
• ▢ ½ cup icing sugar (65g / 2.3oz)

For best results, always weigh ingredients where a weight is provided

• ▢
• ▢

  medium saucepan and spatula

• ▢

  Fine mesh sieve

• ▢

• Thaw the pastry in the fridge overnight. When using the pastry, work quickly. It needs to remain as cold as possible to get the best rise.

• In a medium saucepan over medium heat combine the blueberries and sugar stirring regularly until they have released a lot of liquid and it starts to boil.

• Once the juice is almost covering the blueberries and the blueberries softened, use a slotted spoon to scoop out the blueberries and set them aside.

• Bring the remaining syrup back to a boil. Combine the cornflour with 2 teaspoons of water and pour into the blueberry syrup. Mix well and cook for another 2-3 minutes until very thick.

• Return the blueberries to the syrup and let it cool to room temperature (or colder) before using in the turnovers.

• Preheat the oven to 200C (180C fan) / 400F. Line a large baking sheet with baking paper.

• Lay the pastry out on a clean work surface. Cut the puff pastry into squares using a sharp knife or pizza cutter (From a square sheet, you’ll get 4 and from a rectangular sheet you’ll get 6 squares).

• Add about 2 tablespoons of the the blueberry filling to the centre of each pastry square.

• Run a little water on your finger along 2 edges of the pastry square, then fold one corner to the other diagonally, pressing lightly to seal.

• Brush with egg wash using a pastry brush, then sprinkle over demerara sugar.

• Bake for 15-20 minutes, until golden brown and crisp.

• Place the icing sugar into a small bowl with a fine mesh sieve over the top. Push 1 tablespoon of the leftover blueberry sauce through the strainer. Add a teaspoon of water and stir until thick but pourable. Add water a tiny bit at a time if needed.

• Please take a moment to leave a comment & rating. It’s appreciated and so helpful.

1. Always keep the puff pastry as cold as possible whilst still malleable.
2. The blueberry filling must be cooled before adding to the puff pastry.
3. A compote made from cherries, blackberries or strawberries also works well.
4. Turn them into apple turnovers using my sauteed cinnamon apples recipe.
5. Feel free to add a little lemon zest or lemon juice to the blueberries to add some tang.

MORE PASTRY RECIPES!

Calories: 464kcal

Course: Breakfast, Brunch, Dessert

Cuisine: French, World

Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.

The galette dough

The galette dough in this recipe is using a rough puff pastry as opposed to traditional pie crust pastry. Puff pastry works super well in a galette. The finished product tastes like a blueberry danish pastry. This rough puff pastry is a lot faster than traditional puff pastry but the flavor and texture are still amazing.

With puff pastry, the dough is rolled and folded multiple times, which creates layers. As it is baked, the water in the butter evaporates and pushes these layers up.

The trick to keeping it flaky is to use cold butter and ensure it stays cold. That way the heat of the oven can quickly evaporate the water. If the butter melts into the pastry while you’re rolling it, you won’t get the layers of dough.

The whole process takes time because of a 2-hour fridge rest, but really it actually requires next to no work to make!

Rough puff pastry can be used to make galettes, turnovers, cheese straws, , and more.

You could also use a store-bought 245g/8oz sheet of puff pastry.

★ More Recipes You’ll Love ★

More to Make with Fresh Blueberries

Try these homemade blueberry pop tarts (the kind made with real fruit!). They can be made in the toaster oven and kids love them!

You might also like these easy desserts:

Browse all my dessert recipes and be sure to Pin your favorites for later!

This recipe for puff pastry blueberry pie was featured on South Your Mouth and Wow Me Wednesday!

• puff pastry dough
• fresh lemon juice
• or use tapioca

Optional Finishing

• Unfold 1 puff pastry sheet and press into the bottom of a greased pie pan.

  Cut off extra crust corners. Bake for 10 minutes at 375˚ then remove from oven and let cool. Keep the oven on as you’ll bake again with filling, next.

• Press the cooled puff pastry down as needed to flat some. Add blueberries on top. Sprinkle sugar evenly over top.

• Next, pour lemon juice evenly over top then sprinkle pectin evenly over top of the blueberries. Toss blueberries to coat and spread pectin and lemon. Finally, place darts of butter throughout.

• Unfold remaining puff pastry sheet and place on top of the pie, cut off or fold under extra dough. Pinch edges to seal and poke holes with a fork or cut small slits to vent the top.

• Optional: Brush top of pie crust with milk then sprinkle with sparkling sugar.

• Bake at 375˚ for about 30-35 minutes or until puff pastry becomes light golden brown and filling is bubbling.

• The pie will thicken as it cools. If you prefer to eat it warm it may be a little runny.

If the top of the pie starts to brow too early, cover loosely with a piece of foil.

You can substitute pectin with quick-cook tapioca to thicken your pie filling.

You can use regular pie crust for the top and/or bottom crust if you prefer. Cook time may vary slightly.

The ingredients

Find the full ingredient amounts listed in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

Pastry

• Butter – unsalted butter. You can also use salted butter too, though the salt in the main dough may need reducing.
• All-purpose flour
• Salt – For flavor
• Ice water – To bind the dough. Using icy cold water will keep the butter cold.
• Vinegar – a little acid helps to create a more tender pastry by breaking down the gluten bonds in the dough.

Galette filling

• Blueberries – Fresh or frozen blueberries work well. No need to thaw frozen blueberries before using. You can substitute the blueberries for your other favorite berries too, or a combination of blueberries and different summer berries..
• Granulated sugar
• Fresh lemon – zest and the juice
• Cinnamon – a hint of ground cinnamon works well with blueberries
• Vanilla – good quality vanilla extract or vanilla paste complements the blueberries
• Salt – a flavor enhancer
• Cornstarch – works as a thickener for blueberry juices.
• An egg for the egg wash at the end.

Recipe Variations

This tart is very versatile. Here are some other ways to change it up:

• Using frozen blueberries. Fresh blueberries will give you the best flavor, but we make this tart year-round using frozen blueberries when they’re not in season. Make certain they are thawed and drained of any excess liquid.
• Change the berries and jam. Other delicious combinations we’ve tried include strawberries and raspberry jam and also blackberries and apricot jam. Mix and match your favorite ingredients and have fun with it. (Keep in mind that berries break down easier, so if using denser fruits like apples or pears, you will need to slice them very thin and possibly adjust your baking time, keeping a careful eye so your pastry doesn’t burn.)
• Swap out the almonds. The sliced almonds can be replaced with chopped pecans or walnuts. Or simply omit if nut allergies are a concern.
• Top with powdered sugar. Instead of the glaze, a simple dusting of powdered sugar can be used instead. Consider mixing the jam with some lemon zest so you still get that lovely lemon flavor.

★ Why You’ll Love this Recipe ★

This recipe is very simple and easy to make using fresh blueberries.

Pectin or tapioca gels the filling so it’s not super runny.

Lemon adds tangy and brightness!

Finally, the puff pastry dough topper adds a flaky texture that’s delicious and pretty too!

MORE BLUEBERRY RECIPES

When blueberries are in season we also love making Blueberry French Toast Casserole, Cream Cheese Filled Blueberry Lemon Bread and Blueberry Lemon Bread with Lemon Glaze.

Shaping

Preheat the oven to 400°F/ 205°C.

Roll the puff pastry dough out into a 16inch circle. It can be a rustic circle, with no need for perfection. Place the dough onto a sheet of parchment paper. It will hang over the edges for now but later you will fold the edges of the pastry over and then it will fit.

In a bowl combine the blueberries, cornstarch, sugar, salt, lemon juice, lemon zest, cinnamon, and vanilla, and toss it all together to coat.

Lay the blueberries into the center of the dough leaving a 2-inch (4-5 cm) edge. Sprinkle on any of the left behind cornstarch/sugar mixture that’s left in the bowl.

Fold the edges of the dough over the filling, going around the edge of the circle. Transfer the galette to a baking sheet.

In a small bowl whisk the egg and use a pastry brush to brush the edges of the pastry with the beaten egg.

If your oven isn’t at temperature yet, place the unbaked galette in the fridge while you wait.

Bake the galette at 400°F/ 205°C for 15 minutes, then turn the oven down to 375°F/ 190°C and continue baking for around 25 minutes more until the edges of the galette are a deep golden brown and the filling is bubbly and thick.

More Blueberry Recipes

These Blueberry Puff Pastry Tarts, made with fresh blueberries, blackberry jam, and a silky lemon glaze, are so impressive looking, but incredibly easy to make. Enjoy one for breakfast, a light dessert, or Sunday brunch. Beautiful on a buffet table, sure to impress your friends and family!

FOR THE TARTS

• , thawed (I used Pepperidge Farm brand)
• , cleaned and dried
• , lightly toasted

FOR THE GLAZE

• Preheat oven to 400 degrees F. Line two baking sheets with parchment paper.

• Unfold both puff pastry and cut in thirds along the creases (so you’ll have 6 strips), then cut those strips in half, so you have 12 rectangles total, 4 1/4-by-3 inches each. Place the rectangles on the baking sheets.

• Score each pastry with a sharp knife, about 1/2-inch from the outer edge, all the way around making a rectangle inside the rectangle – do not cut all the way through. Then using a fork, score the inner rectangle about 6 times to keep it from puffing during cooking. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.

• Spread 2 teaspoons of jam onto the center of each rectangle, then top with a handful of blueberries.

• Place in the oven and bake for 15-20 minutes or until the blueberries have popped and the puff pastry is puffed up and golden brown.

• Remove from the oven and sprinkle with the sliced almonds. Let cool completely.

• Once completely cooled, make the lemon glaze by whisking together the powdered sugar, heavy cream, lemon juice and lemon zest. (Add more powdered sugar to make it thicker or more lemon juice to thin it out. The consistency should be thick, but pourable.) Drizzle over the tarts. Let set.

• Serve and enjoy!

Using frozen blueberries. Fresh blueberries will give you the best flavor, but we make this tart year-round using frozen blueberries when they’re not in season. Make certain they are thawed and drained of any excess liquid.

Top with powdered sugar. Instead of the glaze, a simple dusting of powdered sugar can be used instead. Consider mixing the jam with some lemon zest so you still get that lovely lemon flavor.

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

bluberry tart, blueberry puff pastry, puff pastry tart

HOW TO STORE

Refrigerate: Store in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost blueberry pastries is in the refrigerator overnight.

Reheating: Use the microwave, air fryer, or toaster oven to reheat leftovers.

Serving

Once baked, let the galette cool for at least 15 minutes before serving to let some of the juices in the filling thicken up. Serve with vanilla ice cream or whipped cream.

Other ideas

Try this rough puff pastry to make

What is a galette

A galette is a pie for a busy person. It’s a free-form pie, made from flaky pastry dough rolled into a circle and topped with fruit. The taste is just like a pie, with a little more crispness from the exposed pastry.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking blueberry pie puff pastry bars.

Is it possible to use other fillings for puff pastries?

Yes, of course! You can use whatever fruit pie filling you prefer. We recommend trying raspberry, apple, cherry or peach, for example.

Is it better to use homemade or store bought puff pastry?

We recommend buying puff pastry premade! We prefer the Pepperidge Farms puff pastry you can find in the freezer section of your local grocery store. However, if you’re feeling ambitious you can always make your own!

Blueberry Puff Pastry

These crispy and flaky puff pastries filled with mouthwatering blueberry pie filling are amazingly delicious and the perfect summer dessert. This blueberry puff pastry can be eaten any time of day.

• pastry blender (or 2 forks)

• blueberry pie filling

Topping Ingredients:

Egg Wash Ingredients:

Glaze Ingredients:

• Preheat the oven to 400°F. Line the baking sheet with parchment paper to prevent the puff pastry from sticking to the pan.

• Open the defrosted puff pastry dough. Cut each puff pastry piece into 4 rectangles.

  

• Place pieces on parchment paper on the baking sheet.

• Using a knife, cut a shallow score (cut) about ½” all the way around the outside of each pastry piece.

  

• In a small bowl, whisk together egg and water. Brush the edges with egg wash.

  

• Poke the pastry (except the edges) with a fork 3-4 times.

• Spread 2-3 tablespoons of blueberry pie filling inside the scored edges.

  

• In a medium bowl, mix topping ingredients together with 2 forks or a pastry blender.

  

• Sprinkle some topping over the blueberry filling.

  

• Bake for 20 minutes or until puff pastry is puffed up and the topping is golden.

  

• While the pastries are cooling down, mix powdered sugar and water in a small bowl. Use a fork or piping bag to drizzle the glaze over the pastries. Serve.

  

• You may need to bake these in 2 batches, depending on the size of your baking sheet.
• Use lemon juice for the glaze instead of water for a slight hint of tart lemon flavor.
• Serve while warm or refrigerate for later.

Did you create this?

Ingredients Needed

Here’s what you’ll need to make this easy blueberry tart recipe:
(Scroll below to the printable recipe card for details and measurements.)

• Puff pastry – Thawed according to package directions. Once baked, it’s delicate, light, and flaky! (I used Pepperidge Farm brand)
• Egg and milk – Beaten together to make an egg wash so the pastry bakes up nice and golden.
• Blueberries – Plump, juicy fresh summer blueberries are ideal, but frozen can be used (see note below.)
• Blackberry jam – Provides wonderful sweetness and blackberry flavor, which compliments blueberries perfectly.
• Sliced almonds – Lightly toasted sliced almonds give the tart a nice nutty flavor.
• Glaze – A combination of powdered sugar, heavy cream, lemon juice and zest.

★ Tips & FAQs ★

Pick your own blueberries!

It’s a great way to keep little kids occupied over the summer.

Fresh picked blueberries, depending on where you live, are typically available throughout the last few weeks of summer.

Ever been blueberry picking?

If you’ve never been, then you’ve gotta add this to your bucket list! Grab a hat and head to your nearest blueberry farm. Pick blueberries until your heart’s content, no one minds if you sample a few as you pick, then come back to this super easy recipe.

Make this pie with fresh picked blueberries!

Blueberry fields are typically marked so that you could choose between sweet or tart berries and you can sample as you go if you’re not sure.

The tart blueberries are the BEST for making pies. Because they combine with the sugar to create a bright and delicious flavor that isn’t too sweet or flat tasting.

Fresh blueberries are surprisingly affordable!

I was pleasantly surprised to find our whole blueberry excursion only cost about $6!

So pick a bunch! Try making blueberry pancakes, blueberry muffins, blueberry pop tarts, and of course you have to try this blueberry pie.

What are some good toppings for blueberry pie?

You could go traditional and top your blueberry pie with vanilla ice cream or whipped cream but I actually really like to use a dollop of vanilla Greek yogurt. I also sometimes a mint leaf because a little green makes everything look fresh and pretty.

A summer dessert you can enjoy for the holidays too.

Thanks to modern conveniences you can pretty much get fresh blueberries all year long at the grocery store.

So this pie can be made and served up for Thanksgiving, Easter or for other special occasions like birthdays and anniversaries — any time of the year.

Storing this Pie

Refrigerator: This pie will keep on the counter for about 2 days. You can also store it longer in the fridge for up to 5 days.

Freezer: This pie can be frozen for up to 4 months.

Making Ahead, then Freezing

You can also make this pie and then freeze it before you cook it.

When you’re ready to bake it: let it warm up in the oven as the oven preheats. You may need to add 5-10 minutes additional cook time to account for it defrosting. It’s done when the filling it bubbling and the crust is golden brown. Cover loosely with foil as needed to prevent crust from over browning.

Use a pie crust from the bottom, puff pastry top.

Since a trip to the store was not going to happen after running around the hot, sunny fields, I grabbed what I had available for crust — puffed pastry. I think it was one of those Bob Ross happy accidents because the puff pastry really made the pie so different and delicious!

An easy way to make your pie pretty.

If you get lazy from time to time like I do, and you don’t care to take the time to perfectly crimp the edges of your pie, here’s an easy solution.

Get a fluted pie pan.

The edges of the pan itself are fluted (scalloped) and so it makes the pie look way fancier without having to do any actual work yourself. Genius? I think so!

Just press the crust into the pan and use the edge of the pan to cut to size.

Watch the how-to video to better see how it’s done.

How to Make Blueberry Tarts with Puff Pastry

It’s so easy to make these blueberry tarts with puff pastry in just a few steps. Here’s a summary:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)

1. Prep the puff pastry. Unfold both puff pastry and cut in thirds along the creases, then cut those strips in half, so you have 12 rectangles total, 4 1/4-by-3 inches each. Score each pastry with a sharp knife, about 1/2-inch from the outer edge, all the way around making a rectangle inside the rectangle. Do not cut all the way through. Then using a fork, score the inner rectangle about 6 times.
2. Apply egg wash. Whisk together the egg and milk. Brush the edges of each pastry shell with the egg wash.
3. Top with jam and blueberries. Spread 2 teaspoons of jam onto the center of each rectangle, then top with a handful of blueberries.
4. Bake. Bake on parchment-lined baking sheets in a preheated 400F oven for 15-20 minutes or until the blueberries have popped and the puff pastry is puffed up and golden brown.
5. Sprinkle with almonds. Remove from the oven and sprinkle with the sliced almonds. Let cool completely.
6. Drizzle with glaze. Once fully cooled, whisk together all the glaze ingredients and drizzle over the tarts.

★ Ingredients You’ll Need★

Here’s everything you’ll need to make this homemade blueberry pie:

The blueberry filling

The filling is vibrant, sweet, and juicy. It’s made of blueberries, lemon juice, lemon zest, vanilla, a hint of cinnamon, granulated sugar, and salt. There is also cornstarch added which helps to thicken up the filling so the galette doesn’t leak.

The best part of this blueberry galette is that you can use either fresh blueberries or frozen blueberries, so you can make this delicious dessert at any time of year. It’s not just for the summer months!

Easy Individual Blueberry Tarts

These Blueberry Puff Pastry Tarts incorporates puff pastry, fresh fruit, a sweet creamy middle, topped with nuts, and drizzled with a smooth lemon glaze. They bake up golden and flaky, light and wonderful.

They’re simply beautiful and impressive looking, but the puff pastry used instead of a traditional shortbread crust, makes this tart recipe so easy to make. No special equipment or skills needed.

These blueberry tarts are cut into individual servings, which make a delicious treat to serve for breakfast or dessert, and are perfect for a Sunday brunch when entertaining.

INSTRUCTIONS

This section shows how to cook blueberry pie bars in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. You can print the recipe with or without photos.

PREPARE: Preheat the oven to 400ºF and line a baking sheet with parchment paper.

SHAPE THE PASTRY DOUGH: First, cut each sheet of pastry into 4 squares, then score the edges with a knife. Whisk together the egg and water in a small bowl, and brush the edges of the puff pastry squares with the egg wash. Poke the middle part of the squares with a fork 3-4 times. (Do not poke the edges!)

FILL THE PASTRY: Spoon 2-3 tablespoons of blueberry pie filling into the center of each square. Using a pastry blender, mix all the topping ingredients together in a bowl. Then sprinkle the mixture on top of the blueberry filling.

BAKE AND GLAZE: Bake for 20 minutes or until puffed up and golden brown. Let the pastries cool for a bit, while you mix the glaze. Drizzle the glaze over the pastries using a fork or a piping bag. Serve.

WHAT TO MAKE NEXT: If you love puff pastries then you’ll love our mouthwatering Mini Chocolate Puff Pastries.

Pastry Blender – We love using this pastry blender to work butter into flour and sugar. Works quick and keeps the mess to a minimum.

Full Recipe

Ingredients

Pastry

• 125g (1 cup*) all-purpose flour
• 113g (½ cup) unsalted butter, cold
• ¼ teaspoon salt
• ¼ teaspoon granulated sugar
• ¼ teaspoon apple cider vinegar/white vinegar or lemon juice
• 40-55g (3-4 Tablespoons) cold water

Filling

• 450g (3 cups) blueberries fresh or frozen, no need to thaw if frozen
• 50g (¼ cup) granulated sugar
• 2 Tablespoons cornstarch
• 1 ½ Tablespoons fresh lemon juice
• ½ Tablespoon lemon zest
• 1 teaspoon vanilla extract or paste
• ¼ teaspoon cinnamon
• Pinch of salt
• 1 egg for brushing

Instructions

Pastry

1. Begin by chopping the butter into 1inch cubes and placing them in the freezer for 5 minutes to ensure it’s nice and cold.
2. To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.
3. Use a pastry cutter to roughly cut the butter into the flour, but not too small. A few small pieces are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator.
4. Pour the lemon juice or vinegar over the dough and add the ice-cold water. Drizzle it in slowly a tablespoon of water at a time. Use a spatula or your hands to combine it into a shaggy dough and add in enough water as needed but not too much. Add any extra water in slowly, a tablespoon at a time.
5. It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. You don’t want it sticky though. Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.

Laminating

1. On a floured work surface, roll the dough with a rolling pin into roughly a 5x10inch rectangle. You will see large chunks of butter in the dough. Dust off any excess flour from the top of the dough.
2. Fold the bottom third of the dough up to the middle, then fold the top third of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.
3. Repeat this process 4 more times so you do 6 folds in total. If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.
4. After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24. 

Shaping

1. Preheat the oven to 400°F/ 205°C.
2. Roll the puff pastry dough out into a 16inch circle. It can be a rustic circle, with no need for perfection. Place the dough onto a sheet of parchment paper. It will hang over the edges for now but later you will fold the edges of the pastry over and then it will fit.
3. In a large bowl combine the blueberries, cornstarch, sugar, salt, lemon juice, lemon zest, cinnamon, and vanilla, and toss it all together to coat.
4. Lay the blueberries into the center of the dough leaving a 2-inch (4-5 cm) edge. Sprinkle on any of the left behind cornstarch/sugar mixture that’s left in the bowl.
5. Fold the edges of the dough over the filling, going around the edge of the circle. Transfer the galette to a baking sheet.
6. In a small bowl whisk the egg and use a pastry brush to brush the edges of the pastry with the beaten egg.
7. If your oven isn’t at temperature yet, place the unbaked galette in the fridge while you wait.
8. Bake the galette at 400°F/ 205°C for 15 minutes, then turn the oven down to 375°F/ 190°C and continue baking for around 25 minutes more until the edges of the galette are a deep golden brown and the filling is bubbly and thick.
9. Once baked, let the galette cool for at least 15 minutes before serving to let some of the juices in the filling thicken up. Serve with vanilla ice cream or whipped cream.

Notes

*This recipe is written using grams as the main measurement. If you don’t have a scale US cup equivalents are also included. Note that these are smaller than metric cups. For best results, use grams.

Make bulk rough puff pastry and portion it to freeze for future baking! See the full recipe.

1

Amount Per Serving:
12g 7g 0g 4g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

MORE FRUIT PIE RECIPES

Summer is the best time to enjoy a crispy, flaky and delicious fruit pie dessert. Have you tried our mouthwatering Cherry Turnovers, Chocolate Dipped Strawberry Hand Pies, or Caramel Apple Cheesecake Hand Pies.

TIPS FOR THE BEST BLUEBERRY PUFF PASTRY

✔️ Defrost your puff pastry before unrolling it. If you try to unroll it while it’s still frozen it will crack.

✔️ Bake until all the puff pastry looks puffed and golden. In some ovens you might need to turn your baking sheet around halfway through cooking to get even cooking.

✔️ Allow the pastry to cool a bit before applying the glaze.

What is Puff Pastry?

Given puff pastry’s impressive nature once baked, it could probably be the eighth wonder of the world. But it’s actually only made up of three ingredients – flour, water, and butter. The dough is folded multiple times to create hundreds of layers. When baked, the steam in both the butter and the dough release, causing the layers to rise about eight times higher. It’s the separation of these hundreds of layers that gives the pastry its light, flaky texture.

Puff pastry is totally easy to prepare, completely versatile, and absolutely delicious – great for when you’re in a pinch, entertaining, or just preparing a quick family dinner. From appetizers, to main dishes, to desserts, and breakfast like this blueberry puff pastry tart. The possibilities are endless.

How to Store Puff Pastry Tarts

These are best served within a few hours after applying the glaze. Leftovers will keep for up to 2 days in the refrigerator in an airtight container, but note that the jam will continue to soften the pastry, so they won’t be nearly as crisp. Plus, they’re not as pretty.

★ How to Make this Recipe ★

Easy as Pie

They don’t say that for nothing! Pie is super easy to make! Watch step by step how to make this blueberry pie:

INGREDIENTS

This section explains how to choose the best ingredients for blueberry pie puff pastry bars, what each one does in the recipe, and substitution options. For measurements and printable instructions, see the recipe card below.

You may have all of these blueberry puff pastry ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts and print the recipe.

• Pantry Ingredients: blueberry pie filling, all-purpose flour, brown sugar, granulated sugar, powdered
• Refrigerated/Frozen Ingredients: puff pastry, butter, egg

VARIATIONS

This quick and easy puff pastry recipe does not only work with blueberry pie filling, but also tastes great with apple, cherry or peach pie filling, for example.

WHAT TO MAKE NEXT: If you love blueberry treats then you’ll love our Blueberry Hand Pies.