Blueberry Pinwheels (Pets de soeurs)

Take your upcycling to a new level! Use excess pie dough to make these perfect pinwheel pastries - or make a fresh batch because they’re just that delicious! Stuffed with blueberries and cinnamon, each one is like a pie in miniature. We love them with tea, on a picnic, or as a lunchbox surprise.

Prep Time
15 minutes
1 hour chilling time
Cook Time
25 to 30 minutes
Rolling Pin
Rolling Pin
approximately 24 pieces
  • Leftover pie dough from making a single crust pie or ½ recipe “Pie Crust” or “Galette Dough”
  • 2 tbsp (28 g) butter, melted and cooled
  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
  • 4 tsp (8 g) lemon zest, finely grated
  • 2 tsp (5 g) cornstarch
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp (3 g) salt
  • ⅓ + ¼ cup (88 g) fresh blueberries
Egg wash (optional):
  • 1 egg
  • 1 tbsp (15 ml) water

Step 1

On a lightly floured work surface, roll pie crust into a rectangle approximately 12 by 16 inches. Remove any excess flour from the surface of the dough with a pastry brush.

Step 2

Step 3

Step 4

Step 5

Starting from the long side closest to the edge of the work surface, tightly roll up the pie crust into a log, tucking the blueberries under as the pastry is rolled. If necessary, lightly re-brush with butter along the edge without the sugar mixture to help ensure the log is sealed.

Step 6

Wrap log tightly in parchment paper or plastic wrap. Place into the fridge to chill with the seam side down; at least 1 hour.

Step 7

Step 8

Remove chilled roll from the fridge. With a sharp serrated knife, cut the log into ½-inch slices. Lay the slices onto the parchment-lined baking sheet, about an inch apart.

Step 9

Step 10