• Emily Tillmann

Mini Blueberry Cream Cheese Pies

Updated: Sep 14

Created, Written & Photographed by the creators of the Point

These little pies are so cute and perfect to serve at an appetizer party. The fresh blueberries add such a bright natural color that is so appetizing! If you have leftovers, my serving suggestion is to warm the pies in your microwave and top with some ice cream - YUM!

 

Mini Blueberry Cream Cheese Pies

makes 32 mini pies


Ingredients:

Blueberry Filling

  • 1 pint fresh blueberries

  • 1/2 cup sugar

  • 6 tablespoons water

  • 4 tablespoons flour or 2 tablespoons corn starch

Cream Cheese Filling

  • 8 oz cream cheese at room temp

  • 1/2 cup sugar

  • 1 egg yolk

  • 1 teaspoon lemon juice

  • 1 teaspoon vanilla extract

Other

  • 2 refrigerated pie crusts at room temp

  • 1 egg white

  • coarse sugar

Instructions:

  1. Preheat oven to 375F and line 2 baking sheets with parchment paper or nonstick cooking spray.

  2. Begin by making your pie fillings. In a small bowl, combine 6 tablespoons water and 2 4 tablespoons flour until combined - a paste will form.

  3. In a small sauce pan, add your pint of blueberries, 1/2 cup of sugar, and water mixture. Heat on medium/high for 5-7 minutes or until thickened into a sugary filling. Be careful not to squish to many of the blueberries! Set aside.

  4. For the cream cheese mixture, add your 8 ounces cream cheese to a large mixing bowl. Beat until light and fluffy.

  5. Add in your 1/2 cup sugar, egg yolk, teaspoon lemon juice, and teaspoon of vanilla. Beat until everything is evenly combined. Set aside.

  6. On a large cutting board, or a clean floured surface, roll out your first pie crust. Use a pizza cutter to cut it into 16 triangle slices.

  7. Without picking up any pie slices, spread half of your cream cheese mixture evenly across. Top with half of your blueberry mixture.

  8. Slowly roll your pie slices like a crescent roll. This will be messy - but it will be yummy! After you finish rolling all 16, place evenly on your baking sheet.

  9. In a small bowl, whisk your egg white with a splash of water. Brush onto each pie and top with coarse sugar.

  10. Repeat steps 7-9 with the second pie crust.

  11. Bake for 20-25 minutes or until browned. Let cool on pan for a few minutes, and then remove to a cooling rack. You can serve warm or reheat in the microwave for just a few seconds. Store in airtight container for 3 days.

15 views

Related Posts

See All

Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us