Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Blueberry-Cream Cheese Hand Pies 3.6 (134) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 1 hrs 15 mins Total Time: 3 hrs 15 mins Yield: 8 These little pies with heart-healthy blueberries will please grownups and children alike. Ingredients 8 ounces cream cheese, room temperature ¾ 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. Print