5.0 from 3 votes
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!
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 12 pies
Calories: 272 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 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
- plash vanilla extract
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.
Cup of Yum
Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
31g
(10%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
21mg
(7%)
Sodium
197mg
(8%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
264IU
(5%)
Vitamin C
3mg
(3%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pies
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 21mg | 7% |
| Sodium | 197mg | 8% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.