No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Blueberry–Cream Cheese Hand Pies

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.

  • prep: 1 hour 15 mins
    total time: 3 hours 15 mins
  • yield: Makes 8
Photography: Johnny Miller

advertisement

advertisement

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

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, May 2012

advertisement

advertisement

Reviews (2)

  • 2 Jul, 2012

    This might be my favorite desert of all times! Perfect balance

  • 2 Jul, 2012

    This might be my favorite desert of all times! Perfect balance