Blueberry Breakfast Pies with Lemon Cream Cheese Dip


2-9 inch pre-rolled pie crusts (15 oz. package)

1/2 pint blueberries (6 oz.)

2 T. sugar

1 T. flour

2 tsp. lemon juice (about 1/2 lemon, juiced)

water for sealing pie edges together


For the topping:

1 T. granulated sugar


For the Lemon Cream Cheese Dip:

8 oz. cream cheese, softened

3/4 cup powdered sugar

zest of 1 lemon (1/2 tablespoon)

2 tsp. lemon juice

splash vanilla extract


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

1.  Remove pre-rolled pie crusts from fridge and let come to room temperature for about 10 minutes.

2.  In a small bowl, coat blueberries in flour, sugar and lemon juice. Set aside.

3.  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 1/2 inches in diameter–you can decide how big or small you want these to be.}

4. 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. Once it’s sealed, press edges down with a fork to ensure their seal. Brush the top of the pie with more water and sprinkle top with sugar. Place on prepared baking sheet and cut a small slit in the top. Repeat with remaining ingredients.

5.  Bake 10-12 minutes or until edges are golden brown and blueberry juices have started to show. Remove from baking pan immediately onto cooling rack.

6.  For the Lemon Cream Cheese Dip, whip all ingredients together until smooth and well incorporated. Spoon into serving bowl with Blueberry Pies around.


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