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    Blueberry Triangle Pastries


    Source of Recipe


    The Midwest Gardener's Cookbook

    List of Ingredients




    1 package ready made pie crust
    1 cup fresh blueberries (wash and drain)
    1/4 cup sugar
    1 tablespoon cornstarch
    1/4 teaspoon nutmeg
    1 egg, beaten

    Recipe



    Place each pastry on waxed paper and then cut the doughs into quarters. Toss berries with sugar, cornstarch and nutmeg. Divide berry mixture among pastry quarters. For each quarter, dampen with water along cut edges and rim. Fold one cut edge of crust over berries, lining up the two cut edges. Seal edges and rim tightly. Prick tops with fork. Brush with beaten egg wash. Bake on cookie sheet at 400ºF for 15 minutes or until golden brown. Makes 8.

 

 

 

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