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Easy Freshly Baked Hostess Blueberry Fruit Pies In 1 Hour
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Easy Freshly Baked Hostess Blueberry Fruit Pies In 1 Hour

Hostess blueberry fruit pies are one of America's favorite sweet treats! But because they are so hard to find, we will be making our own from scratch! Today's recipe is inspired by these old-school treats. We'll create our own blueberry pie filling that will be enclosed in a delicious buttery pastry crust. Once the pies have been baked, they are drizzled with a tangy glaze. This helps finish them off nicely and gives them a classic look and feel.
Prep Time40 minutes
Baking Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: does hostess still make fruit pies, does the hostess still make fruit pies, hostess blueberry fruit pies, hostess blueberry pies discontinued, hostess fruit pies blueberry
Servings: 12 pies
Author: Cakedecorist

Equipment

  • Measuring cups and spoons
  • Mixing bowls
  • Medium saucepan
  • Silicon or rubber spatula
  • Whisk
  • Heat-proof bowl
  • Cookie sheet or baking tray
  • Non-stick baking paper
  • Rolling Pin
  • Pastry brush

Ingredients
  

Ingredients for the pies

Ingredients for the glaze

Instructions 

  • Soften the blueberries
    To start these pies, you first need to make and cool the blueberry filling. It cannot be used before it has completely cooled down to room temperature.
    First, place the blueberries and sugar inside a medium to large saucepan. Put the pan over medium heat and slowly bring the mixture to a simmer. The berries will soften and the sugar will melt.
    Once your blueberries start to burst, give the mixture a good stir.
    3 cups fresh blueberries, washed, 1/2 cup granulated white sugar
  • Thicken the blueberry filling
    In a separate small bowl, whisk together the cornstarch and lemon juice to form a thick slurry. Add the slurry to the blueberry-sugar mixture and whisk it in well. Add the lemon zest and vanilla extract too.
    Bring the filling to a boil while gently stirring every now and then. The sauce will take between 3-5 minutes to thicken completely.
    3 1/2 tablespoons cornstarch, 1 tablespoon lemon juice, Zest of 1 lemon, 1/2 teaspoon vanilla extract
  • Cool the blueberry filling
    Remove the thickened filling from the heat. Transfer it to another heat-proof container. Leave it at room temperature to cool completely.
    If you are making this filling in advance, store it inside the fridge until you are ready to use it. Before using it to make the pies, leave it at room temperature to heat up.
  • Prepare the pastry for the pies
    Preheat the oven to 400ºF (200ºC) and place the rack in the middle of the oven. Line two cookie sheets with non-stick baking paper. Set them aside.
    Unfold the completely thawed sheets of puff pastry. Then, roll each sheet into a 10-inch square. You can lightly dust the surface with some cake flour if you like.
    Cut each square into quarters, making four 5x5-inch squares per sheet. You should end up with 12 small squares.
    3 sheets of frozen puff pastry, completely thawed
  • Assemble the Hostess blueberry fruit pies
    Whisk together the beaten egg and milk to create an egg wash.
    Next, spoon between 1 1/2 to 2 tablespoons of cooled blueberry filling into each square. Brush the edges of the square with some egg wash.
    Then, fold over one half of the pastry and press the edges together. You should have a neat rectangle. Crimp the edges to secure them.
    Place the finished pies onto the lined baking tray. Repeat the process until all of your pies have been made.
    1 large egg, room temperature, 2 tablespoons milk
  • Bake the blueberry pies
    Brush each pie with egg wash on both sides.
    Bake them for about 20-22 minutes, or until they become golden brown and crispy. Once completely baked, place them on a cooling rack to cool.
  • Make the glaze
    While the pies are baking, make the glaze. Whisk together the powdered sugar, lemon juice, and vanilla extract. Adjust the consistency using the water.
    Drizzle the lemon glaze over the cooled pastries and leave them to dry completely.
    2 cups powdered sugar, sifted, 1 tablespoon lemon juice, 1/4 teaspoon vanilla extract, 1/4 - 1/3 cup water

Notes

We made pies that are more or less the same size as the originals. But, you can make the portion sizes bigger or smaller if you'd like to.
If your blueberry filling is still too runny once it has cooled down, you can add more cornstarch. Whisk some juices into a small bowl with cornstarch to create a slurry. Add it to the blueberry filling and whisk it in well. Again, bring the filling to a boil, then allow it to cool completely.
As you fold over the pastry, make sure to press out any air pockets that are forming. If you have too much air in the pies, they will burst open.
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