Using puff pastry for the crust of this easy pie recipe eliminates the fuss of pie dough. This delicious berry pie will definitely be a crowd favorite.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil. On a lightly floured surface, roll thawed puff pastry into a 15x12-inch rectangle. Transfer to the parchment-lined baking sheet; set aside.

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  • In a medium bowl, stir together the 1/4 cup sugar, cornstarch, and ginger. Halve any large berries. Add berries to sugar mixture; gently toss to coat.

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  • Spoon berry mixture onto one crosswise half of the prepared puff pastry, spreading evenly to 1 inch from the edges. In a small bowl, whisk together egg and the water. Brush some of the egg mixture on the uncovered edges of the pastry.

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  • Fold over the uncovered pastry half to enclose the fruit. Using a fork, firmly press together edges of top and bottom pastry to create a seal. Brush the top of the pastry with egg mixture and, if desired, sprinkle with coarse sugar. Cut 2 to 3 slits in pastry top.

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  • Bake in the preheated oven for 25 to 30 minutes or until pastry is golden and filling is bubbly. Transfer to a wire rack; cool. Cut into bars. Makes 16 bars.

Tips

Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 1 day.

Make-Ahead Tip:

Store the baked and cooled pie in a single layer in an airtight container, then refrigerate for up to 1 day. Or freeze for up to 4 months.

Nutrition Facts

116 calories; total fat 6g; cholesterol 13mg; sodium 43mg; carbohydrates 14g; fiber 1g; sugar 3g; protein 2g.

Reviews (1)

55 Ratings
  • 5 star values: 26
  • 4 star values: 14
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
03/14/2017
love it