Martha Stewart Blueberry-Cream Cheese Hand Pies

Martha Stewart Blueberry-Cream Cheese Hand Pies turn frozen blueberries, lemony cream cheese filling and flaky pie dough into golden triangle pastries in 3 hours 15 minutes. Save this easy blueberry dessert for summer picnics, potlucks or bake sales, because it's a make-ahead hand pie.

Brush the dough edges with cream before you bring the corners together, because that is what glues the triangles shut. Skip it and the cream cheese filling leaks out on the baking sheet while the pies bake.

Martha pairs a lemony cream cheese layer with a spoonful of sugared blueberries in each triangle, so you get a cheesecake bite inside a pastry. Tossing the frozen berries with flour also keeps the juices thick enough to stay put instead of soaking through the crust.

Martha Stewart Blueberry-Cream Cheese Hand Pies

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

1

hour 

15

minutes

Cooking time

25

minutes

Calories

430

kcal

A flaky, sugar-crusted pastry wraps a smooth lemony cream cheese layer and jammy blueberries. They bake until golden, then cool completely so the filling sets.

Ingredients

• 8 ounces cream cheese, room temperature
  

• 3/4 cup granulated sugar
  

• 2 teaspoons lemon zest, plus 1 tablespoon lemon juice
  

• 1 large egg
  

• 10 ounces frozen blueberries
  

• 2 tablespoons all-purpose flour
  

• Pie Dough, each disk rolled 1/8 inch thick
  

• 2 tablespoons heavy cream
  

• 1 tablespoon sanding sugar
  

• Lemon juice
  

Directions

• Preheat and mix: Preheat the oven to 400°F, then stir together 8 ounces cream cheese, 1/2 cup granulated sugar, 2 teaspoons lemon zest and 1 egg until smooth. Toss 10 ounces frozen blueberries with 1/4 cup granulated sugar, 1 tablespoon lemon juice and 2 tablespoons flour in a separate bowl.
• Cut the dough: Lay 1 dough round, rolled 1/8 inch thick, on a parchment-lined baking sheet. Then cut it into quarters.
• Fill the quarters: Spoon 1 heaping tablespoon of the cream cheese mixture into the center of each quarter. Then spoon 2 tablespoons of the blueberry mixture on top.
• Shape the triangles: Brush the edges with heavy cream and bring opposite corners together to form triangles, trimming if needed. Crimp the edges to seal, then brush the tops with more cream and sprinkle with sanding sugar.
• Fill the second round: Repeat the cutting, filling and shaping with the remaining dough round and fillings. That gives you 8 hand pies in total.
• Vent and bake: Cut a small vent in each pie and bake until golden, 20 to 25 minutes. Rotate the sheets halfway through so both batches color evenly.
• Cool completely: Let the pies cool completely on wire racks before serving. The filling sets as it cools, so they hold together when you pick them up.

Tools for this recipe

• Nordic Ware half sheet pan, Reynolds unbleached parchment paper, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use store-bought pie crust for these hand pies?

Yes, 2 store-bought pie crusts work in place of the homemade dough. Roll each one out to about 1/8 inch thick so the triangles bake up crisp and hold the filling.

Do these blueberry-cream cheese hand pies travel well?

They do, which makes them good for lunchboxes and brown bags. Let them cool completely first, then wrap them individually so the sugar topping stays intact.

How should I store leftover hand pies?

Because of the cream cheese filling, keep leftovers in an airtight container in the fridge for up to 3 days. Warm them in a 350°F oven for about 8 minutes to re-crisp the crust.

Can I use fresh blueberries instead of frozen?

Fresh blueberries work with the same 10 ounces and the same flour and sugar toss. They release a little less juice, so the filling will be slightly less jammy.

Why did my hand pies leak while baking?

Overfilling or a weak seal is the usual cause. Stick to 1 heaping tablespoon of cream cheese and 2 tablespoons of berries, brush the edges with cream and crimp them firmly.