With freshly ripe blueberries, meyer lemon cream and a flaky pie crust, these Mini Blueberry & Meyer Lemon Cream Pies will be gobbled up in no time!
Growing up, my mother wasn’t a big blueberry pie fan, so we rarely enjoyed it. When we did, it was usually at a pot luck function or the 4-H canteen and it was filled with sticky sweet, canned blueberry filling. Because of this, I thought I didn’t like blueberry pie. After starting to cook and bake on my own, I tried making a fresh blueberry pie, and I fell in love. I prefer to let the blueberries shine and not add too much sugar so it isn’t overly sweet. This particular recipe adds a fresh layer of meyer lemon cream on the bottom for a sweet surprise.
Meyer lemons are a cross between a lemon and an orange. If you aren’t able to find Meyer lemons, feel free to substitute either lemons or oranges.
To get started, cut out your pieces of pie crust and press them in the molds. Fill each one with a layer of lemon cream filling, topped with the fresh blueberry mixture and a pat of butter. Top the blueberries with your second piece of pie crust and press the edges so they are sealed firmly. Brush with egg wash and sprinkle with cinnamon and sugar and you are ready to pop them in the oven!
My boss was raving to me about how great the blueberries were this season and that they were on sale at the local grocery store. As I was heading out of work for the day, it struck me that I should put them to good use in these pies. I scrounged up this mini pie set I had recently purchased and they turned out so adorable and delicious!Because these pies aren’t loaded with sugar and overly sweet, they pair wonderfully with a cold scoop of ice cream when they are warm right out of the oven. If you prefer your desserts sweeter, feel free to add some more sugar to the blueberry mixture.
- 2 double pie crust recipes (4 crusts total — or 2 if you make a standard size pie)
- 8 oz. cream cheese whipped
- 1 egg beaten — divided
- 1 Tbsp water
- 3 Tbsp flour divided
- zest of 2 Meyer lemons — (can substitute lemons or small oranges) — divided
- juice of 2 Meyer lemons — (can substitute lemons or small oranges)
- 4 c. blueberries
- ⅔ c. sugar
- 3 Tbsp butter
- cinnamon sugar — garnish
- Preheat your oven to 350° and spray your pans with non-stick spray.
- Prepare your pie crust according to the recipes and cut out tops and bottoms to fit 8 mini pie crust tins or one standard size plate. Press one piece into the bottom of each pan.
- In a small bowl, beat the cream cheese, half the egg, 1 Tbsp flour and half the lemon zest. Dollop a couple of Tablespoons of cream mixture on each crust.
- In a large bowl, toss the blueberries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust.
- Press the edges of the crust so it is firmly sealed.
- To the remaining egg, add 1 Tbsp water and mix well. With a pastry brush, brush the tops of the pie crusts with the egg wash and sprinkle with the cinnamon and sugar mixture.
- Cover the pies with tinfoil and bake for 30 minutes at 350°. Remove the tinfoil and bake for an additional 10-15 minutes, or until the crust is golden brown. If you made the recipe in one large pie as opposed to the mini pies, you will need to extend the baking time a little.
- Serve warm, preferably with a scoop of ice cream.