Blueberry Hand Pies

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TGIF! Gordon, the munchkin and I are house sitting for the next week or so while my brother and sister-in-law are on vacation in Hawaii! I like house sitting and all, but Hawaii would have been much more fun! My daughter LOVES it here. This house is like mecca. There are billions of toys, a huge book library, an indoor swing in her cousin’s room and Satellite TV! It’s a pretty sweet set up. Next week the pictures will be in a different kitchen! Speaking of next week, I’m going to be posting lots of super bowl friendly recipes, so look forward to that! {The super bowl is football, right? Haha….j/k}

Now, onto these pies. Let me start by saying YUM YUM YUM. These were totally awesome! Blueberry pie in general is good as is, great with vanilla ice cream but even better with a lemon cream cheese dip! Who would have thought to make a handheld pie and then dip it into something divine? Well, I sure did the other day….while I was at the gym……on the treadmill…..at 6 a.m.! I promptly went home and made these for breakfast…..umm…..no comment.

I’ve eaten pie for breakfast several times that I can recall, so I don’t really feel ALL that bad for making and eating these. Plus I did just get back from the gym, so that makes up for it, right? Anyways, I am a true believer of blueberries pairing perfectly with lemons. It is a match made in heaven. For ever and ever. And, I love lemon. Really really love lemon. It comes from my Mom. If we were given the choice between chocolate cake and lemon cake, we’d choose the lemon. Every time. Except when I’m pregnant, but that’s a different story. Well, there wasn’t enough lemon in the blueberry filling, so it was only obvious to make some sort of sugar-lemon topping……and lemon dip.

Ohhhhh the dip. Be still my heart. I practically ate it with a spoon before the pies were done baking. It’s like a lemon cheesecake without the eggs. Yum. Tangy and sweet–a perfect combo with the blueberry pie. The buttery flaky juiciness of the slightly warm pie with the cold, creamy tart and sweet dip. It basically made my mouth sing. It was awesome and I proceeded to eat vast amounts. Then, {lucky for me and my backside} my husband came home from work because he forgot something.

“Honey, take these back to work with you!”.

“Okay.”

And then they were gone.

He takes a lot of treats to work with him, because I eat everything in front of my face. It’s a problem. If you’ve been following my blog, then you know what I’m talking about. Moral of the story: these are really good and I have a hard time with self control. The end.

Have a great weekend, folks! Find me on Twitter or Facebook if you want to know what we’re up to!

More Lemon Blueberry Recipes to Try!

• Lemon Blueberry Coffee Cake
• Lemon Blueberry Cheesecake
• Lemon Blueberry Bars
• Blueberry Cinnamon Rolls
• Bakery-Style Blueberry Muffins (easy!)

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5 from 1 vote

Blueberry Hand Pies with Lemon Cream Cheese Dip

These Blueberry Hand Pies are delicious on their own but really over the top when you dip them in lemon cream cheese dip!

servings 12 pies

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

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Ingredients

• ▢ 2 9 inch pre-rolled pie crusts 15 oz. package
• ▢ 1/2 pint blueberries 6 oz.
• ▢ 2 tablespoons granulated sugar
• ▢ 1 tablespoon flour
• ▢ 2 teaspoons lemon juice about 1/2 lemon, juiced
• ▢ water for sealing pie edges together

For the topping:

• ▢ 1 tablespoon granulated sugar
• ▢ 2 teaspoons lemon zest

For the Lemon Cream Cheese Dip:

• ▢ 8 oz cream cheese softened
• ▢ 3/4 cup powdered sugar sifted
• ▢ zest of 1 lemon 1/2 tablespoon
• ▢ 2 teaspoons lemon juice
• ▢ splash vanilla extract

US Customary - Metric

Instructions

• Preheat oven to 450 degrees. Lightly grease baking sheet with non stick cooking spray. Set aside.
• Remove pre-rolled pie crusts from fridge and let come to room temperature for about 10 minutes. In a small bowl, coat blueberries in flour, sugar and lemon juice. Set aside.
• In a different small bowl, stir sugar and lemon zest together to create the pie topping. Set aside.
• Unroll pie crusts onto lightly floured surface. Using a biscuit cutter or a glass, cut out circles. {I used a glass that was about 2 1/2 inches in diameter--you can decide how big or small you want these to be.}
• Take 1 circle of dough and brush half the circle lightly with water. Spoon 1 tablespoon of blueberries into center of dough and fold dough over filling, pressing to seal edges. {I found it easier to bring the dough around the filling, seal it in the center and to one side, then pick it up with the open end facing up and pinching the rest to seal.} Once it's sealed, press edges down with a fork to ensure their seal.
• Brush the top of the pie with more water and sprinkle top with sugar and lemon zest mixture. {The topping mixture is slightly damp because of the oils in the zest and is hard to sprinkle evenly-I found it easier to just sprinkle and then rub a little bit of the topping onto the pie}. Place on prepared baking sheet and cut a small slit in the top. Repeat with remaining ingredients.
• Bake 10-12 minutes or until edges are golden brown and blueberry juices have started to show. Remove from baking pan immediately onto cooling rack.For the Lemon Cream Cheese Dip, whip all ingredients together until smooth and well incorporated. Spoon into serving bowl with Blueberry Pies around.

Nutrition

Calories: 272kcal | Carbohydrates: 31g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 197mg | Potassium: 74mg | Fiber: 1g | Sugar: 13g | Vitamin A: 264IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

Course: Breakfast

Cuisine: American

Keyword: blueberry hand pies