Little, lemon-spiked blueberry pies with a flaky cream cheese crust. Forks entirely optional.
Hostess fruit pies never had it so good! These homemade hand pies put them to shame.
Dripping with a fresh and luscious blueberry filling wrapped in a flavorful cream cheese crust that melts in your mouth.
I’m a crust girl. I used to scrape the filling off the pie and only eat the crust. The picky child in me didn’t like mushy fruit.
If you’ve ever eaten a pie and wished for more crust here’s the answer!
These have a higher ratio of crust to filling than a regular pie. Especially the miniature round pies with a mere teaspoon of filling inside. They’re crust heavy.
They need nothing more than a dusting of coarse sugar over top of the crackly crust. You won’t find them overly sweet. The natural sweetness and flavor from the blueberries shine through.
These are the perfect, portable desserts to tuck along on a picnic, hike or for a day at the beach.
They can’t melt and there’s no need to lug along plates and forks. Wetnaps, maybe. Blueberry stained hands and mouths are bound to happen.
Such a pretty sight.
Little, lemon-spiked blueberry pies with a flaky cream cheese crust.
- To make the crust: Add the flour to a large mixing bowl or to the bowl of a food processor. Add the cream cheese, salt, and buttermilk powder if using. Use a pastry blender or a fork to cut the cream cheese into the flour until crumbly. If using a food processor pulse a few times until crumbly.
- Dice the cold butter up and work it into the flour with the pastry blender/fork until crumbles the size of dimes form or pulse in the food processor until crumbly.
- Sprinkle the dough with the cold water a tablespoon at a time and toss - squeeze the dough with your hands after each addition - if it holds together don't add more water. If it doesn't stick together keep adding the water a tablespoon at a time until the dough sticks together
- Divide the dough into 2 pieces, flatten each one into a disk, wrap with saran wrap and refrigerate 30 minutes.
- Meanwhile make the blueberry filling: add the blueberries, sugar, lemon zest and juice to a medium saucepan and cook over medium heat, stirring often about 10 minutes. Mix in flour and butter and continue cooking until thickened about 5 minutes. If your blueberries don't thicken add another teaspoon of flour and cook 2-3 minutes. Remove from heat and mix in vanilla extract. Allow to cool.
- While the blueberry filling is cooling line 2 baking sheets with parchment paper. In a small bowl beat the egg with a tablespoon of water.
- On a floured surface roll out one of the disks to 1/8 to 1/4 inch thick (round in shape for round pies and rectangular or square for triangular pies). Cut an even number of circles out with a 2" biscuit cutter or cut 5x5 inch squares.
- For the round pies place about a teaspoon of filling (you'll be able to tell how much filling they can hold after making one; if it gushes out when trying to close it use a little less) in the center, brush the edges with egg wash, brush the top circle with egg wash, place over top and press around the edges with your fingers then crimp with a fork.
- For the pie triangles place about 2 tablespoons of the filling in the center; brush all edges with egg wash; fold over and press with your fingers then crimp.
- Brush the tops with egg wash and sprinkle with sugar. Poke a hole or two in the top of each one to allow steam to escape with a fork or the tip of a sharp knife Place on baking sheets an inch apart. Repeat. Refrigerate the pies for an hour.
- Preheat oven to 400 degrees F. Bake rounds about 18-20 minutes and triangles about 22 minutes or until golden brown all over. Cool on wire racks.
Pie crust adapted from King Arthur Flour