1 can (21 ounce) blueberry pie filling (you won’t use all of the blueberry)
1 can (21 ounce) Cherry pie filling
1 egg + 1 tablespoon of water = egg wash
granulated sugar for decoration
For the Glaze:
1 cup of confectioners sugar
1 teaspoon vanilla extract
a little bit of water to make glaze
Open 1 can of Cherry pie filling + 1 can of Blueberry pie filling.
Prepare the egg wash: (1 egg + 1 tablespoon water. Take a fork and whisk it together.) You will also need a little pastry brush for applying the egg wash to the sides of the puff pastry.
You will need a push star to help make all those star cutouts.
A pizza cutter for the stripes or a decorative roller that cuts pretty edges.
When you remove the puff pastry from the box, there are usually 2 sheets. When you unfold a sheet, there are creases in the pastry. Flour your work surface lightly, and roll the pastry out a bit thinner, and made sure all of the creases are gone.
In the top left corner of the pastry, and at least 1 full inch away from the sides, you will spread a layer of Blueberry pie filling. You can decide how large your blueberry square will be. I used about 3/4 cup of filling. The cherry pie filling goes everywhere else.
CAUTION: Make sure that you leave a 1″ border all the way around, that doesn’t have any filling on it!
Take the pastry brush, and lightly brush that 1″ border with the egg wash.
Fold the 1″ border up and over the filling on all sides. Fold the corners in like an envelope, so that it’s secure. Pinch if needed to secure. The egg wash help glue the corners together.
Cut some stripes & stars from the remaining sheet of puff pastry, and cover the raw edges with decorative stripes & stars. Secure the ends of the stripes underneath the pies edges.
Lightly brush the top of the puff pastry with egg wash, and lightly sprinkle with sugar if desired.
IMPORTANT: Cover the top of the pie carefully with parchment paper, and place back in the fridge for at least 30 minutes to chill thoroughly. This is to ensure a crispy, poofy puffy pie.
Pre-heat oven to 400 degrees. Remove the pie from the fridge and bake for 20 to 25 minutes or just until golden brown on top and bottom crust.
Vanilla Glaze: 1 cup confectioners sugar + 1 teaspoon pure vanilla extract + a tiny amount of water added until you reach a drizzling consistency. Make sure you stir the mixture until it’s very smooth. Drizzle over the top of the pastry pie with a fork or pour the glaze inside a squeeze bottle, and squeeze stripes over the pie.
Eat & Enjoy as is, or with ice cream or Whipped Cream