Easy dessert alert! These Blueberry Lavender Pastry Pies are so simple and delicious! Puff pastry, fresh blueberries and lavender sugar (instructions included) are the secret to making this beautifully rustic dessert! Serve with vanilla ice cream.
The day before, make the lavender sugar. (see notes)
Set your puff pastry out 20 to 25 minutes before unfolding and rolling out on a lightly floured surface to a 12x12 square. Then cut into 4 squares.
Brush a little of the beaten egg on the outer edge of each square and fold to create a edge or crust. Use a fork to dock the center of the dough.
Place the four squares onto a parchment lined, rimmed metal baking sheet and freeze fro 25 minutes.
Meanwhile, preheat your oven to 425°.
In a medium bowl, combine the blueberries, sugar, lemon, salt and cornstarch, tossing to combine.
Once the pastry is frozen, divide the blueberry mixture among each one and dot with a piece of butter.
Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the pastry is golden and flakey, and the blueberries have burst.
TO MAKE THE LAVENDER SUGAR:In a jar with a tight fitting lid, combine 1 cup sugar with 1-1/2 teaspoons of dried lavender. Secure the lid and let it sit for 18 -24 hours at the least, shaking occasionally.If you don't have time to make the sugar, combine the 3 tablespoons of sugar with a pinch of lavender.