Blueberry Lemon Cheesecake Hand Pies
A beautiful, rich dessert that goes beyond a typical hand pie by adding the lusciousness of lemon cheesecake
Servings Prep Time
8pies 15minutes
Cook Time
15minutes
Servings Prep Time
8pies 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl cream together the cream cheese, sugar, vanilla, and lemon zest. It will be a little bit tough to work with at first but it is best if the cream cheese is cold to start.
  3. Lay out the pie crust (you will only need one of the two in the package) on a light dusting of flour. Roll out about 1″ to make the dough easier to work with.
  4. Use a circle cookie cutter of ~6″ diameter to cut the dough into circles.
  5. Put 1 tsp of the cream cheese mixture and 1 tsp of pie filling on each circle. Fold the circle in half over the filling and press the edges tightly closed. Then roll up the edges for an extra seal.
  6. Place pies on a lightly sprayed cookie sheet. Cut a small slit in the top of each pie.
  7. Scramble the egg in a bowl and then egg wash the top of each pie. Sprinkle each pie with a bit of sugar, and then bake in the oven for 15 minutes. Do not be alarmed if the tops start to crack.
Recipe Notes

Since you are only using one of the two pie crusts in the package, you could double the recipe for the cream cheese mixture to make 16 instead of 8 hand pies. Otherwise, save the crust and make a yummy pot pie!

These would also be good with cherry or strawberry pie filling if you don’t love blueberry ♥