How To Make Blueberries and Cream Hand Pies
Portable pockets of goodness, these hand pies are filled with a sweet and zesty mixture of frozen blueberries, cream cheese, and lemon.
Serves:
Ingredients
- 8ozcream cheese,room temperature
- ¾cupgranulated sugar,plus 1 tsp
- 2tsplemon zest
- 1tbsplemon juice
- 1large egg
- 2½cupsfrozen blueberries
- 2tbspall purpose flour
- 15ozpie crust,(1 package) refrigerated
- 2tbspheavy cream
Instructions
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Preheat oven to 400 degrees F. In a medium bowl, combine the cream cheese, half a cup of sugar, lemon zest, and egg and stir until smooth.
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In a large bowl, toss the blueberries with ¼ cup of sugar, lemon juice, and flour. Place one pie crust on a baking sheet lined with parchment and cut into quarters with a sharp knife.
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Spoon 1 tablespoon of the cream cheese mixture into the center of each quarter. Then spoon 2 tablespoons of the blueberry mixture on top. Brush the edges with heavy cream and fold the crust over to create triangles.
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Crimp edges of the pies to seal. Brush tops of pies with more heavy cream and sprinkle with ½ tablespoon of sugar. Repeat with second pie crust and fillings.
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Cut a small vent in the top of each pie with a sharp knife and bake for 20 to 25 minutes, until golden, rotating the baking sheets in the oven halfway through.
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Let the pies cool completely on wire racks before serving.
Nutrition
- Calories: 462.06kcal
- Fat: 25.40g
- Saturated Fat: 11.65g
- Trans Fat: 0.00g
- Monounsaturated Fat: 8.52g
- Polyunsaturated Fat: 2.40g
- Carbohydrates: 55.62g
- Fiber: 2.18g
- Sugar: 24.43g
- Protein: 4.68g
- Cholesterol: 59.57mg
- Sodium: 331.92mg
- Calcium: 43.08mg
- Potassium: 130.20mg
- Iron: 1.00mg
- Vitamin A: 130.57µg
- Vitamin C: 5.89mg
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