BLUEBERRY-CREAM CHEESE HAND PIES
These little pies with heart-healthy blueberries will please grownups and children alike. 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.
8 ounces cream cheese, room temperature
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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
reheat 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.
From Martha Stewart