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!).
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.