Dough (Shortcut Version):
You can use this quick version or sub with 1 sheet of frozen puff pastry, defrosted.
- ½ cup (60g) all-purpose flour
- ¼ tsp sugar
- Pinch of salt
- 2 tbsp cold unsalted butter, diced
- 2–3 tbsp ice-cold water
Mix it up:
- In a bowl, mix flour, sugar, and salt.
- Cut in cold butter until crumbly.
- Add water, 1 tbsp at a time, just until dough forms.
- Wrap & chill 15 mins (or roll right away if you’re impatient—it still works).
Filling:
- ¼ cup fresh or frozen blueberries
- 1 tsp sugar (or more to taste)
- ½ tsp lemon zest
- ½ tsp lemon juice
- ½ tsp cornstarch
Mix it all in a small bowl and let sit for 5 minutes.
Assembly:
- Roll out dough into a ~5–6” square or circle.
- Spoon filling onto half the dough, leaving edges clear.
- Fold over, press edges to seal (crimp with fork).
- Optional: Brush with a little milk or egg wash + sprinkle sugar on top.
Bake:
- Preheat oven to 375°F (190°C).
- Bake on parchment-lined tray for 18–22 mins or until golden and bubbling.
🥄 Optional Icing Drizzle: Mix 2 tbsp powdered sugar with a few drops of lemon juice. Drizzle once cool!
Let me know if you want a version with cream cheese or a gluten-free twist!
