What do you do when you have a heap of blueberries that are about to go off?
That’s where these came from. More out of necessity than anything. Not only were they delicious but they’re actually kind of cute.
For the dough, I made a Cream Cheese Dough (for this recipe double),
1 1/2 Cups All-purpose Flour
1/2 tsp Kosher Salt
1/2 Cup Cream Cheese, cold, cut into 3/4 in cubes
1/2 Cup Unsalted Butter, cold, cut into 3/4 in cubes
1 Tbsp Water, Ice Cold
1 Tsp Fresh Lemon Juice
In a bowl combine the flour and salt. Blend the dry ingredients on low speed until combined (either in a stand mixer with the paddle attachment or with a hand mixer if you aren’t fortunate enough to have a stand mixer) should be about 15 seconds. Turn the mixer off, add the cream cheese cubes into the bowl. Mix on medium speed for about 2-3 mins, mixture should look like cornmeal. Add the butter, continue mixing on medium speed until the mixture looks rough, with pieces of butter no larger than small walnuts and no smaller than peas.
Sprinkle the water and lemon juice into the bowl. Mix on low for about a minute until everything is combined and the dough is pliable but slightly rough. It should hold together when pressed but there should not form a ball in the bowl.
Turn out the dough onto a lightly floured surface. Shape it into a disc, about 3-6 inches and wrap it in plastic wrap. Refrigerate for at least an hour but preferably overnight.
For the Blueberry Lemon Filling,
3 Cups of Blueberries
1/3 Cup Granulated Sugar, extra for sprinkling on top of pies
2 Tbsp Cornstarch
1 Tsp Fresh Lemon Juice
1/2 Tsp Lemon Zest
1/4 Tsp Kosher Salt
Egg Wash, as needed
Preheat oven to 375 and set the rack in the lowest tier. Line two baking sheets with parchment paper.
In a saucepan, combine the blueberries, granulated sugar, cornstarch, lemon juice, lemon zest, and salt. Stir to combine. On medium heat, bring to a simmer, cook and keep stirring until the juices are thickened, should be about 2-3 mins. Remove from the heat and let it cool for about 30 minutes.
Roll out half of the dough to 3/8 in thick. Using a round 4 1/2 in cutter, cut bout 8 discs from the dough. Re-roll and use the scraps. Place the discs on the baking sheet and refrigerate for 30 mins. Repeat for the other half of the two.
Take the chilled dough out of the fridge. You can either make them round, placing about a 1-2 tbsp of filling in the center. Brush the edge with water and place the second disc on top. Press the edges gently to seal.
I made my pies in half rounds. Use about a tablespoon of filling in the center and fold the dough in half. Seal the edges. You can decorate the border with the tines of a fork if you would like. Repeat with the remaining dough.
Place the pies on the baking sheet and brush the pies with egg wash, you can sprinkle the pie wit the extra sugar if you prefer. Use a paring knife and cut decorative vents for the steam to escape on the top of each pie.
Bake for 20-25 mins until the filling is bubbly, thick and the crust is golden brown. Remove from the oven and let cool for at least an hour on a cooling rack to let the filling thick and set.