Blueberries and Cream Hand Pies

Print Recipe

Blueberries and Cream Hand Pies

These Blueberries and Cream Hand Pies are incredibly yummy and perfect for traveling!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: blueberries and cream hand pies, blueberry pies, hand pie recipes

Servings: Hand Pies

Author: Alyssa Rivers

Ingredients

1 (8-ounce) block cream cheese, room temperature
¾ cup granulated sugar, plus 1 tablespoon, divided
2 teaspoons lemon zest
1 tablespoon lemon juice
1 large egg
2 ½ cups frozen blueberries
2 tablespoons all-purpose flour
1 (15-ounce) package refrigerated pie crust, 2 crusts
2 tablespoons heavy cream

Instructions

Preheat the oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.
In a medium bowl, using a hand mixer whisk together the cream cheese, 1/2 cup of sugar, lemon zest, and egg until smooth.
In a large bowl, toss the blueberries with 1/4 cup of sugar, lemon juice, and flour, and set aside.
Place one pie crust on a baking sheet lined with parchment and cut into quarters like a pizza.
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.
Crimp the edges of the pies to seal. Brush the tops of the pies with more heavy cream and sprinkle with ½ tablespoon of sugar. Repeat with the second pie crust and fillings.
Cut a small vent in the top of each pie with a sharp knife and bake until golden, 20 -25 minutes, rotating the baking sheets in the oven halfway through.
Let the pies cool completely on wire racks before serving.

Notes

You'll have more blueberries and cream cheese than you need for this recipe, so you may want to grab a second package of pie crusts to make more pies. You could probably get another 8 servings out of it!

Nutrition

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