Lemon Blueberry Pie
Blueberry Lemon Pies: easy individual dessert servings. Baked in puff pastry and filled with a creamy lemon filling and fresh blueberries.
Equipment
- 4 4" Cast Iron Skillets
- Hand Mixer
- Stand Mixer
- Bowls, measuring cups and spoons
Ingredients
- 4 Circles Puff Pastry (cut to 6" circles)
- 1 tablespoon Fresh lemon juice One medium lemon
- 1 tablespoon Lemon zest One medium lemon
- ¼ Cup Granulated sugar
- 1 Large Egg, room temperature
- 1 Cup Cream Cheese, room temperature
- 1 Pint Fresh blueberries Rinsed and dried
- 1 Large Egg, lightly whisked
- 1 Tablespoon Raw or granulated sugar
Instructions
- Preheat OvenPreheat oven to 400° F.
- Prepare Pie CrustCut four 6" circles from the puff pastry and place them into mini pie pans.
- Make Cream Cheese FillingIn a medium bowl, combine cream cheese and granulated sugar, mixing until smooth.
- Add the egg, lemon juice, and lemon zest mixing well.Gently fold in the blueberries.
- Assemble TartsSpoon the blueberry filling onto the puff pastry in each mini pie pan.Fold any excess puff pastry in over filling allowing at least 1" for steam to escape.
- Lightly brush with a beaten egg and sprinkle with raw or granulated sugar
- Bake TartsBake for 18–20 minutes or filling is bubbly and the puff pastry is deep golden brown.
- Transfer tarts onto cooling rack and cool a minimum of 30 minutes before serving.
Notes
Puff Pastry: This can be either homemade or store-bought. Just make sure to roll it out to even levels, then cut into 6" circles.
Cream Cheese: Full-fat works best for texture and flavor. Please ensure it is at room temperature for ease of mixing.
Egg: Take out the egg and let it reach room temperature before adding it in to the filling so it mixes in even.
Lemon Juice and Zest: You can get enough juice and zest from one medium lemon. Otherwise, it will be very sour, and you can also use lemon extract.
Blueberries: Blueberries should be washed and drained well before adding into the filling; extra moisture should not be present.
Assembly: Fold puff pastry over filling in such a way that it gets the rustic look, leaving steam to ventilate.
Bake until pastry is golden brown and filling bubbles. If the pastry browns too quickly, cover edges with aluminum foil.
Cooling: Pies should be cooled on a rack at least 30 minutes before serving to let the filling set so that it will not run all over when being served.
Storage: Leftovers can be refrigerated for up to 3 days in an airtight container. Reheat, uncovered, in the oven until the pastry is crispy.