Food & Drink

Recipe of the day: Blueberry-cream cheese hand pies

Blueberry cream cheese hand pies
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

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

Melissa Clark, the author of the Good Appetite column, demonstrates how easy it can be to make a very light and flaky pie crust. A related recipe, for brown sugar and spice apple pie, can be found on Diner's Journal.