Blueberry Cheesecake Hand Pies
Delicious hand pies filled with creamy blueberry cheesecake, perfect for a quick dessert or family baking activity.
Ingredients
For the pie crust and filling
- 1 package Pie Crust (store-bought or homemade)
- 8 oz Cream Cheese, softened
- 1/2 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 cup Blueberries (fresh or frozen)
- 1 Egg (for egg wash)
- 1/2 tsp Ground Cinnamon (optional)
- Flour (for dusting the work surface)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Blend until smooth and creamy. Gently fold in the blueberries.
- On a lightly floured surface, roll out the pie crust. Use a round cutter or a glass to cut out circles about 4 inches in diameter.
- Place about a tablespoon of the blueberry cheesecake filling in the center of each dough circle.
- Fold the dough over to create a half-moon shape and press the edges with your fingers to seal. Crimp the edges with a fork for a prettier finish.
- In a small bowl, beat the egg. Brush the egg wash over the top of each hand pie.
Baking
- Place the hand pies on a baking sheet lined with parchment paper. Bake for about 20-25 minutes or until golden brown.
- Remove from the oven and let them cool slightly before serving.
Notes
To ensure the best results, use fresh blueberries and chill the dough if it's too soft. Store leftovers in an airtight container in the refrigerator for up to three days or freeze unbaked pies.