The Pie Project: mini blueberry and lemon cream pies

[ Recipe adapted from Krafted Koch ]

These little pies very nearly didn’t make it into the oven. I managed to drink a glass or two of wine before starting and ended up eating a surprising amount of both the raw pastry dough and the blueberries.

So in the end I had about five of these tasty little mini blueberry & lemon cream pies that actually went through the oven. I don’t have a mini pie pan (YET) so I used a regular ol’ muffin tray which worked perfectly fine, and had I not eaten so many of my ingredients I probably would have been able to make at around seven or eight of them.

I’m still on the hunt for the perfect hand pie recipe for me — I’m a filling gal over crust usually, and my hand pies always seem very heavy. That doesn’t stop me from eating them though, of course.

There’s a quick recipe summary below with my edits, but please do visit Krafted Koch for more comprehensive version of both the filling recipe and the crust!

The Crust:
2 cups sifted flour
1 tsp salt
¾ cups butter
3 to 4 tbsp water

The Filling:
226g cream cheese, whipped
1 egg beaten – divided
1 tbsp water
3 tbsp flour divided
zest of 2 lemons – divided
juice of 2 lemons
4 cups blueberries
⅔ cups sugar
3 tbsp butter
cinnamon sugar – garnish

1. Preheat your oven to 175°C and grease your muffin tin (or mini pie pan if you’re super fancy).
2. In a mixing bowl combine the flour and salt, then cut in the butter until the mixture is course. Sprinkle with a tablespoon or less of water at a time and toss lightly, adding just enough water to reach the consistency of a firm ball. On a lightly floured surface, roll the dough and cut out tops and bottoms for your pan using a cookie cutter (I used an egg ring — genius). Press the bottom pastries into your pan.
3. In a small bowl beat the cream cheese, half the egg, 1 tbsp flour and half of the lemon zest. Pour a few tablespoons of mixture into each crust.
4. In a large bowl toss the blueberries, 2 tbsp flour, sugar, lemon juice and the rest of the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust, pressing the edges of the crust so it is firmly sealed.
5. Add 1 tbsp water to the remaining egg and mix well. With a pastry brush, brush the tops of the pie crusts with the egg wash and sprinkle with the cinnamon and sugar mixture.
6. Cover the pies with foil and bake for 30 minutes at 175°. Remove the foil and bake for an additional 10-15 minutes, or until the crust is golden brown.