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Blueberry-Cream Cheese Hand Pies
Credit:
Johnny Miller
Recipe Summary
prep: 1 hr 15 mins
total: 3 hrs 15 mins
Yield: Makes 8
Ingredients
Ingredient Checklist
8 ounces cream cheese, room temperature
3/4 cup granulated sugar
2 teaspoons lemon zest, plus 1 tablespoon lemon juice
1 large egg
10 ounces frozen blueberries
2 tablespoons all-purpose flour
Pie Dough, each disk rolled 1/8 inch thick
2 tablespoons heavy cream
1 tablespoon sanding sugar
Cook's Notes
These hand pies travel well, so tuck them into lunchboxes or brown bags. You can substitute 2 store-bought pie crusts for the homemade ones, if you like.
Gallery
Blueberry-Cream Cheese Hand Pies
Credit:
Johnny Miller
Recipe Summary
prep: 1 hr 15 mins
total: 3 hrs 15 mins
Yield: Makes 8
Gallery
Blueberry-Cream Cheese Hand Pies
Credit:
Johnny Miller
Blueberry-Cream Cheese Hand Pies
Credit:
Johnny Miller
Blueberry-Cream Cheese Hand Pies
Recipe Summary
prep: 1 hr 15 mins
total: 3 hrs 15 mins
Yield: Makes 8
Recipe Summary
prep: 1 hr 15 mins
total: 3 hrs 15 mins
Yield: Makes 8
prep: 1 hr 15 mins
total: 3 hrs 15 mins
prep:
1 hr 15 mins
total:
3 hrs 15 mins
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 8 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 2 teaspoons lemon zest, plus 1 tablespoon lemon juice
- 1 large egg
- 10 ounces frozen blueberries
- 2 tablespoons all-purpose flour
- Pie Dough, each disk rolled 1/8 inch thick
- 2 tablespoons heavy cream
- 1 tablespoon sanding sugar
Directions
Preheat oven to 400 degrees. Stir together cream cheese, 1/2 cup granulated sugar, lemon zest, and egg until smooth. Toss blueberries with 1/4 cup granulated sugar, lemon juice, and flour.
Lay 1 dough round on a parchment-lined baking sheet and cut into quarters. Spoon 1 heaping tablespoon cream cheese mixture into center of each quarter. Spoon 2 tablespoons blueberry mixture on top. Brush edges with cream and bring opposite corners together to form triangles; trim if needed. Crimp edges to seal, brush tops with cream, and sprinkle with sanding sugar. Repeat with remaining dough round and fillings. Cut a small vent in each pie and bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool completely on wire racks before serving.
Cook's Notes
These hand pies travel well, so tuck them into lunchboxes or brown bags. You can substitute 2 store-bought pie crusts for the homemade ones, if you like.
Cook’s Notes
These hand pies travel well, so tuck them into lunchboxes or brown bags. You can substitute 2 store-bought pie crusts for the homemade ones, if you like.
Reviews (6)
Add Rating & Review
136 Ratings
5 star values:
38
4 star values:
37
3 star values:
42
2 star values:
12
1 star values:
7
Reviews (6)
Add Rating & Review
136 Ratings
5 star values:
38
4 star values:
37
3 star values:
42
2 star values:
12
1 star values:
7
Add Rating & Review
136 Ratings
5 star values:
38
4 star values:
37
3 star values:
42
2 star values:
12
1 star values:
7
136 Ratings
5 star values:
38
4 star values:
37
3 star values:
42
2 star values:
12
1 star values:
7
136 Ratings
5 star values:
38
4 star values:
37
3 star values:
42
2 star values:
12
1 star values:
7
- 5 star values:
- 38
- 4 star values:
- 37
- 3 star values:
- 42
- 2 star values:
- 12
- 1 star values:
- 7
Martha Stewart Member
Rating: 5.0 stars
06/15/2020
I have used refrigerated crescent rolls to make this. They stretch.
Martha Stewart Member
Rating: 2 stars
10/07/2018
I had high hopes for this, but it turned out very messy due to not enough pie crust. Wish I had read the other comment about having more pie crust. Had a lot of leftover cream cheese mixture and berries, what a waste, and it was very difficult to close the handpies as the mixture began to seep out. Needs better instructions on what shape to roll the dough and having the appropriate amount of pie crust to filling.
Martha Stewart Member
Rating: Unrated
07/01/2017
I'd like to make several batches of these to keep in my freezer- unbaked. Do you think they would be okay? I'd rather not bake them first....
Martha Stewart Member
Rating: 5 stars
04/30/2017
Oops! I forgot to add that I also added 1/2 teas[filtered] of cinnamon to the berry and sugar and lemon juice mix. I like cinnamon with blueberries and you don't notice the cinnamon taste in the final pie but somehow it's a fuller taste - cinnamon and blueberries is a great combination. Again, THANKS Martha!
Martha Stewart Member
Rating: 5 stars
04/30/2017
I made these today - WOW! Fan-tas-tic! I am a great cook but a lousy baker so instead of abusing my life partner with hard dough, I bought the pre-made pie dough and used that -worked great! I used a hand mixer to cream the cheese and sugar - hope that was right. I ended up with what I consider about three more pies worth of cream cheese mix and approx. 2 Tbl.'s worth of berry mix with no pie dough to use with it so maybe the suggestion should be to buy two boxes of pie dough and use three pie crusts. That way I could have easily stretched the other pies and gotten a yield of about 11 pies. The hint of lemon in the finished pie is wonderful! I cooled mine down as directed but after dinner, couldn't resist and put one pie back into a 350 oven for 5 minutes and it really brought out the sweetness of the filling. Martha, you hit this one out of the park - especially for those of us who can cook but can't bake! My life partner was licking his chops and begged seconds. These will be made again and again. Thanks!
Martha Stewart Member
Rating: 5 stars
07/02/2012
This might be my favorite desert of all times! Perfect balance
Martha Stewart Member
Rating: 5.0 stars
06/15/2020
I have used refrigerated crescent rolls to make this. They stretch.
Rating: 5.0 stars
Rating: 2 stars
10/07/2018
I had high hopes for this, but it turned out very messy due to not enough pie crust. Wish I had read the other comment about having more pie crust. Had a lot of leftover cream cheese mixture and berries, what a waste, and it was very difficult to close the handpies as the mixture began to seep out. Needs better instructions on what shape to roll the dough and having the appropriate amount of pie crust to filling.
Rating: 2 stars
Rating: Unrated
07/01/2017
I'd like to make several batches of these to keep in my freezer- unbaked. Do you think they would be okay? I'd rather not bake them first....
Rating: Unrated
Rating: 5 stars
04/30/2017
Oops! I forgot to add that I also added 1/2 teas[filtered] of cinnamon to the berry and sugar and lemon juice mix. I like cinnamon with blueberries and you don't notice the cinnamon taste in the final pie but somehow it's a fuller taste - cinnamon and blueberries is a great combination. Again, THANKS Martha!
Rating: 5 stars
I made these today - WOW! Fan-tas-tic! I am a great cook but a lousy baker so instead of abusing my life partner with hard dough, I bought the pre-made pie dough and used that -worked great! I used a hand mixer to cream the cheese and sugar - hope that was right. I ended up with what I consider about three more pies worth of cream cheese mix and approx. 2 Tbl.'s worth of berry mix with no pie dough to use with it so maybe the suggestion should be to buy two boxes of pie dough and use three pie crusts. That way I could have easily stretched the other pies and gotten a yield of about 11 pies. The hint of lemon in the finished pie is wonderful! I cooled mine down as directed but after dinner, couldn't resist and put one pie back into a 350 oven for 5 minutes and it really brought out the sweetness of the filling. Martha, you hit this one out of the park - especially for those of us who can cook but can't bake! My life partner was licking his chops and begged seconds. These will be made again and again. Thanks!
Rating: 5 stars
07/02/2012
This might be my favorite desert of all times! Perfect balance
All Reviews for Blueberry-Cream Cheese Hand Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry-Cream Cheese Hand Pies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
