Ingredients

The following ingredients have 8 Servings
  • 8 ounces cream cheese (room temperature)
  • 3/4 cup granulated sugar (plus 1 tablespoon)
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 1 large egg
  • 2 1/2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • 1 package refrigerated pie crust (15 ounce, 2 crusts)
  • 2 tablespoons heavy cream

Instruction

  • Preheat oven to 400 degrees. In a medium bowl, combine the cream cheese, 1/2 cup of sugar, lemon zest, and egg and stir until smooth.
  • In a large bowl, toss the blueberries with 1/4 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. 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 edges of the pies to seal. Brush tops of pies with more heavy cream and sprinkle with 1/2 tablespoon of sugar. Repeat with 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.