Mama always told me to have puff pastry on hand, curl my eyelashes, stand up straight, and to stop burping so much or she’d take me to see a gastroenterologist.

I’ve always listened to that tip about the puff pastry.

Just keep a box in your freezer, especially starting right after Halloween because trying to find puff pastry during the holiday is a) expensive and b) a total pain in the ass.

Imagine my delight when I had all these damn blueberries in my fridge and the puff pastry in the freezer! It’s hand-held fruit pie time Collins family!

A ridiculously simple dessert to bake for friends, neighbors, a day at the beach, or in our case, a Sunday afternoon picnic. Serve cold, room temperature, or slightly cooled from the oven with a scoop of vanilla ice cream.

I know someone who took two to work with him this morning as his breakfast, but I’m not going to name names.

Puff pastry is a really clutch freezer item. Make sure you have some at all times! I’m slouching as I type this, didn’t curl my eyelashes today, and just serenaded Sean with a burping song while he got ready for bed. Some advice is just easier to take from moms than others.

hand-held fruit pies
Store-bought puff pastry and fresh berries combine to create a pie that is easy to eat in one hand.

2 sheets (17.3-ounce package) frozen puff pastry, thawed
1 cup blueberries
1 cup blackberries
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
4 ounces cream cheese, cut into 8 pieces
1 egg beaten with 1 tablespoon cream
2 tablespoons turbinado (raw sugar)

Place the 2 sheets of puff pastry on a work surface. Roll out any creases in the dough. Cut each into fourths so you have 8 squares; set aside. In a bowl, combine the blueberries, blackberries, sugar, cornstarch, salt, and cinnamon; toss gently. Place a dollop of cream cheese in the center of each square. Top each with equal amounts of the fruit mixture. Fold the dough over filling into an envelope. With a fork, crimp the edges to prevent any fruit from spilling out. Transfer to a baking sheet and brush with the egg and cream mixture then sprinkle with the turbinado. Cut three little slits on top of each fruit pie. Bake in a 425-degree-F oven for 15 minutes until pastry is golden and puffed. Cool slightly before serving. Serves 8.

NOTES: Sometimes kids’ kitchen tools, like the petite little rolling pin, really come in handy. I got that cute little jar of colored sugar from TJ Maxx! Also, the puff pastry has little cardboard pieces folded in–don’t eat those. I cut the cardboard into pieces and used them as a layer between each square so they didn’t stick together. It’s the little things that make puff pastry much more manageable.