Mini Blueberry Pies

My family and I recently just moved, so this was the first recipe I have made in the new house. Talk about challenging! Things just don't feel right yet. I must have reached in the wrong drawer or looked in 3 different cabinets to find everything I needed. I tried to organize everything as I unpacked, but it's going to take me a few more recipes before I feel at home in my new kitchen. However, these super simple, cute, and delicious blueberry mini pies turned out amazing despite my organizational challenge. These mini blueberry pies were yummy right out of the oven and also the next day for breakfast, right out of the fridge!  My favorite part is the little bite of cream cheese in the middle. Enjoy!

-Sarah

Mini Blueberry Pies

adapted from Pillsbury.com

6T flour

1/4 cup sugar

1T lemon peel

1/4 cup cold butter

1 can blueberry pie filling

1 package cream cheese (room temperature)

1/4 cup sugar

1 egg

1 can Pillsbury Grands Flaky Layers (refrigerated)

Directions

1. Heat oven to 350 degrees F.  Mix flour, 1/4 cup sugar and lemon peel in bowl.  Cut in butter until mixture looks likes course crumbs. Set aside.  

2. Beat cream cheese, 1/4 cup sugar, and egg until smooth.

3 Separate dough into 8 biscuits.  Split each biscuit in half to make 16 rounds.  With floured fingers, flatten each out (much like a tiny pizza dough). Press 1 biscuit round into ungreased regular size muffin cup.  Spoon 1 T cream cheese filling and 2 T blueberry pie filling into each cup.  Sprinkle each with 1 T streusel.  Cup will be full.

4.Bake 18-22 minutes or until golden brown. Cool 5 minutes and remove mini pies and place on cooling rack.  Cool 10 minutes and then serve.