Puff Pastry Berry Pie
Making a puff pastry pie is so incredibly easy - you can prepare it in under ten minutes. I make mine sweet and tart with a mixture of cranberries and cherries.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
- 24 ounces frozen cherries defrosted overnight in the refrigerator
- 8 ounces frozen cranberries defrosted overnight in the refrigerator
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 tablespoon ground ginger
- 1 teaspoon ground nutmeg
- zest of 1 orange I use an 8 ounce Navel orange, but any kind will do
- 14 ounces puff pastry 1 sheet, defrosted overnight in the refrigerator
- 1 egg yolk
Preheat oven to 400 F.
Place cherries and cranberries in a bowl and use a potato masher to smash them.
Use a sieve to remove the excess liquid. You won't need it for this recipe, but you can use it in cocktails or in other recipes.
In a large bowl, mix the sugar, brown sugar, flour, cinnamon, ginger, nutmeg, and orange zest with the smashed berries.
Pour into a 3 quart casserole dish.
Gently roll out puff pastry to the approximate size of the casserole dish. If the dish has a lid, like the DoveWare, use the lid as guide.
Use a pizza cutter to cut out the dough to the exact size of the dish. Save scraps for other puff pastry projects.
Use a lame or continue to use the pizza cutter to gently score designs in the pastry, being careful not to cut all the way though it.
Place puff pastry on top of the filling.
Use a pastry brush to brush the pastry with egg yolk.
Bake for 45 minutes or until evenly browned.
Calories: 387kcal | Carbohydrates: 65g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 89mg | Potassium: 192mg | Fiber: 3g | Sugar: 42g | Vitamin A: 1.4% | Vitamin C: 7.9% | Calcium: 3.6% | Iron: 8.9%