Blueberry Hand Pies

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  • Each pie
  • 200cal
  • 11g fat (3.5g sat)
  • 30mg chol
  • 125mg sodium
  • 24g carb
  • 1g fiber
  • 3g protein


  • 1 1/2 cups blueberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 3 tablespoons cream cheese, at room temperature
  • 1 teaspoon maple syrup
  • 1 prepared double pie crust
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Coarse sugar, for sprinkling


Preheat oven to 400° F. Line a baking sheet with parchment paper.

In a small bowl, combine blueberries, sugar, cornstarch, lemon zest and juice; set aside. In a separate bowl, mix together cream cheese and maple syrup until smooth.

If necessary, roll out pie crust on a lightly floured surface until 1/8-inch-thick. Using a cookie cutter or bowl, cut out as many 5- to 6-inch rounds as you can. Re-roll dough scraps and cut out more rounds.

Place 1 teaspoon cream cheese in the center of each round. Top with a generous tablespoon of blueberry filling, making sure to leave a 1/2-inch border. Brush borders with egg wash and fold dough over to enclose the filling. Press tightly shut with your fingers, then use a fork to crimp and seal the edges.

Transfer hand pies to the prepared baking sheet and brush tops with egg wash and sprinkle with coarse sugar. Using a sharp knife or scissors, cut a small vent in the top of each pie. Bake until crust is golden and filling is bubbling from the vent, about 20 minutes. Let cool for a few minutes before serving.

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