Recipes

Blueberry Breakfast Pies with Lemon Cream Cheese Dip

Category:	Breakfast, Baking, Brunch, Desserts,
Ingredients:	Pies 2 (9-inch) pre rolled pie crusts ½ (6 ounces) pint blueberries 2 tablespoons granulated sugar 1 tablespoon flour 2 teaspoons lemon juice (about ½ lemon, juiced) Water for sealing pie edges together Topping 1 tablespoon granulated sugar 2 teaspoons lemon zest Lemon Cream Cheese Dip 8 ounces cream cheese, softened ¾ cup powdered sugar, sifted Zest of 1 lemon (½ tablespoon) 2 teaspoons lemon juice Splash vanilla extract
Directions:	Preheat oven to 450°. Lightly grease baking sheet with non—stick cooking spray. Set aside. Remove pre-rolled pie crusts from fridge and bring 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 ½ 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 the pie is sealed, press edges down with a fork. 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 to 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 dip, whip all ingredients together until smooth and well incorporated. Spoon into a serving bowl and serve with Blueberry Pies.

Category:

Breakfast, Baking, Brunch, Desserts,

Ingredients:

Pies

2 (9-inch) pre rolled pie crusts
½ (6 ounces) pint blueberries
2 tablespoons granulated sugar
1 tablespoon flour
2 teaspoons lemon juice (about ½ lemon, juiced)
Water for sealing pie edges together

Topping

1 tablespoon granulated sugar
2 teaspoons lemon zest

Lemon Cream Cheese Dip

8 ounces cream cheese, softened
¾ cup powdered sugar, sifted
Zest of 1 lemon (½ tablespoon)
2 teaspoons lemon juice
Splash vanilla extract

Directions:

Preheat oven to 450°. Lightly grease baking sheet with non—stick cooking spray. Set aside.

Remove pre-rolled pie crusts from fridge and bring 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 ½ 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 the pie is sealed, press edges down with a fork. 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 to 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 dip, whip all ingredients together until smooth and well incorporated. Spoon into a serving bowl and serve with Blueberry Pies.

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Blueberry Breakfast Pies with Lemon Cream Cheese Dip

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