Ingredients
8ozcream cheese,room temperature
¾cupgranulated sugar,plus 1 tsp
2tsplemon zest
1tbsplemon juice
1large egg
2½cupsfrozen blueberries
2tbspall purpose flour
15ozpie crust,(1 package) refrigerated
2tbspheavy cream
Preparation
Preheat oven to 400 degrees F. In a medium bowl, combine the cream cheese, half a cup of sugar, lemon zest, and egg and stir until smooth.
In a large bowl, toss the blueberries with ¼ cup of sugar, lemon juice, and flour. Place one pie crust on a baking sheet lined with parchment and cut into quarters with a sharp knife.
Spoon 1 tablespoon of the cream cheese mixture into the center of each quarter. Then spoon 2 tablespoons of the blueberry mixture on top. Brush the edges with heavy cream and fold the crust over to create triangles.
Crimp edges of the pies to seal. Brush tops of pies with more heavy cream and sprinkle with ½ tablespoon of sugar. Repeat with second pie crust and fillings.
Cut a small vent in the top of each pie with a sharp knife and bake for 20 to 25 minutes, until golden, rotating the baking sheets in the oven halfway through.
Let the pies cool completely on wire racks before serving.
