When we’re not feeling up to making an entire pie, we love to make these individual pies. You’ll notice that the filling bubbles out a bit during baking — this is perfectly fine. Plenty of filling will be left in the middle.
1 (17.3 ounce) box puff pastry sheets, thawed (2 sheets)
2 cups fresh blueberries
3 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
1/8 teaspoon salt
1 egg yolk
1 tablespoon cream
2 tablespoons coarse sugar, for topping pies
Heat oven to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil.
In a medium bowl, combine blueberries, 3 tablespoons of sugar, cornstarch, lemon juice, almond extract, and the salt. Stir then set aside.
Unfold one of the thawed puff pastry sheets on a lightly floured work surface. Roll the pastry sheet into a 12-inch square. Cut into four 6-inch squares. Repeat with the remaining pastry sheet. Transfer pastry squares to the baking sheets.
Spoon 1/4 cup of the blueberry filling onto one half of each pastry square. Spoon liquid accumulated on the bottom of the bowl over blueberries.
In a small bowl, make egg wash by whisking egg yolk and cream. Brush edges of pastry with egg wash, fold the half of pastry without filling over blueberries then use a fork to press edges and seal. Brush tops with more egg wash and top with coarse sugar. Cut two 1-inch slits into the top of each pie.
Bake 15 to 20 minutes until golden brown and filling is bubbling out of the slits on top. (Don’t worry, plenty of filling is left inside). Cool pies on baking sheets for 5 minutes then transfer to cooling racks to cool completely.