Blueberry Cream Cheese Hand Pies of Deliciousness

I’m definitely not a great pie maker. Sometimes, the crusts come out soggy, and they don’t look so pretty – although my fillings are usually pretty tasty. What I’ve ended up doing recently is making hand pies or little tartlets, things that don’t require a pie tin or much manipulation of crusts, and I’ve had much better results. Plus, tiny pie-lets are cute, easy to eat, and way easier to rationalize having more than one (they’re small!).

Mine were totally this pretty, but we ate them before I could take a picture.

I found this recipe in a food magazine and have adapted it but upping the lemon, cutting out the sugar (adding honey) and using wild Maine blueberries… and they were DELICIOUS. There’s a half of one left and I’m not sure I’ll be able to resist eating it before Dan comes home…


  • two pie crusts (like a top and a bottom) (I like the Cook’s Illustrated Vodka Pie Crust)
  • 1 package (8oz) of cream cheese, room temperature (you want it soft for easy mixing)
  • 1 egg
  • lemon zest (to taste – I used a lot, maybe 2 heaping T, and it was sooo tasty) and splash of lemon juice
  • 8-10 oz frozen blueberries or other berries (small ones work best)
  • 1/4 C honey (or more to taste, or sugar, if you want sweeter pies)
  • optional spices (I didn’t put any in… next time I might throw in some ground ginger and crystallized ginger bits)
  • 2T flour
  • optional: 2T heavy cream


  • chill the pie crust in the fridge for a few hours (it does much better rolling out)
  • preheat the oven to 400 degrees and prep a cookie sheet with parchment paper
  • blend together the cream cheese, honey, lemon zest and egg until fully mixed
  • in another bowl, mix blueberries with lemon juice, any spices, and enough flour to coat everything (about 1-2T)
  • roll out dough into two large disks, and cut each disk into quarters (or thirds, or halves, depending on how big you want your pies to be – experiment!) and lay out on the cookie sheet
  • place a large dollop of the cream cheese mix on one side of the pie dough quarters (you’ll be folding them in half in a second, so think about placement). You may have to adjust/experiment with amounts to not over- or under-fill your pies.
  • Place a scoop of the blueberry mixture on top of the cream cheese – I crammed as much as would fit, since I knew it would bake down. I did have some leakage, but not too much.
  • Brush the inside edges of the pie crust with water or with heavy cream, fold over, and crimp the edges tightly with a fork. Cut a little slit in the top of the pie. You can brush the top with heavy cream and dust with sanding sugar if you wish to – I didn’t.
  • Bake for 20-25 minutes until golden brown on top, rotating once at 10 minutes.
  • Let cool (hot blueberries = burned roof of mouth) and then enjoy! They are especially good totally cool, for breakfast the next morning.
This entry was posted in Baked Goods, Comfort Food, Sweets. Bookmark the permalink.

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