The cream cheese totally sold me, I admit it. I mean, we’re putting yummy blueberries together with sweetened cream cheese. It’s like the recipe creator shot up to the top of a mountain just to yell, “DUH!” and it echoed throughout the land. These are from Martha Stewart’s alternate food publication, Everyday Food – which, bonus, Kindle Fire people, the current issue was free! Yep, had to make ‘em.
We had tons of torrential, gratuitous rain the day we made these. This makes for difficult photographing but nice comfort food weather. At least our reward was pie!
I didn’t realize till I went to jot down ingredients before going shopping that this recipe uses frozen blueberries. I thought we’d be using fresh since they’re pretty much in season now a lot of places. But you use frozen – and I think that only helped the recipe along to a better state. A completely yummy state.
You mix the blueberries, still frozen, with a little lemon juice, some flour and sugar. We let them sit for as long as it tool to whip up the ream cheese mixture and prep the pie crust, which wasn’t that long. We’d advise letting the blueberries rest after mixing for about thirty minutes or so. The additives will begin to melt together as the bluerries thaw and it will make a supremely delectable sauce that you can spoon into the pies as well.
Stir the blueberries every so often to cover them evenly with the juices, especially when you’re spooning them onto the pie crust.
We went with store-bought Pillsbury crust to save on time and we were so glad to do so. Just cut it evenly into quarters with a pastry cutter or sharp knife.
Onto the center of each piece goes one tablespoon of a delectable sweetened cream cheese mixture and then two tablespoons of the blueberries. This seems a little stingy at first, but wait till you fold the crust over.
Trust me, we would never be stingy with pie. True? True.
After you’ve brushed the edges with a little cream as shown above, take the two corners at the widest point and bring them together.
Using the ‘ole fork/press technique…well, you take a fork and press the edges together, like so. Crimp all the way around the open edges until it’s completely sealed. You may have to gently shove back in any berries that are seeing the light and trying to race towards it via your seems. S’ok, they’ll live…long enough to make some tummies happy!
Before baking, brush the tops of each pie with a little cream and sprinkle with sugar. This will help them brown up so purty. We know cuz I forgot to do this for one batch and they didn’t brown as nicely. But they still tasted wooooonderful. *chomp*
How do you like our bio hazard pie symbol? Not to worry, that’s just so folks wouldn’t snatch our pies, yo.
These are surprisingly sturdy little fellas. The recipe said they are highly portable and great for kiddo lunches, picnics, etc. To which I loudly scoffed. But they’re actually very much so, easy to handle and pick up and eat with your hands. They’re also very comforting, very…blueberry! The lemon juice brings out the best in them and the pies taste very fresh and vibrant as a result despite using frozen berries. We couldn’t have been any happier with this easy, tasty recipe. I’ll be making them again ASAP.
Blueberry-Cream Cheese Hand Pies
from Everyday Food, May 2012
Prep Time: 15 minutes Cook time: 20-25 minutes per batch Level: Easy Makes: 8
- 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
- 1 box Pillsbury ready-made pie dough
- 2 tablespoons heavy cream
- 1 tablespoon sanding sugar
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.
As with all baking, watch you pies closely to make sure they don’t burn. We ended up needing to decrease the baking time for each batch by about 4-5 minute. We set the oven alarm for 8 minutes, turned the sheet and set the time/baked for another 8. This worked well for most of the batches.
If you’re not into blueberries, you might be able to get away with using cherries, though it’s possible you might need to chop them slightly smaller. And we can’t guarantee results since we haven’t tested with frozen cherries yet.