Individual Blueberry Lemon Pies
Blueberry Lemon Pies: easy individual dessert servings. Baked in puff pastry and filled with a creamy lemon filling and fresh blueberries.
Prep Time 18 minutes mins
Cook Time 20 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 8 minutes mins
Course Dessert
Cuisine American
Servings 4
Calories 368 kcal
Pie Crust
- 4 Circles Puff Pastry (cut to 6" circles)
Pie Filling
- 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 Softened
- 1 Pint Fresh blueberries Rinsed and dried
Egg Wash and Sugar Topping
- 1 Large Egg Lightly whisked
- 1 Tablespoon Raw or granulated sugar
Cream Cheese Filling
Add cream cheese and granulated sugar to a medium-sized bowl. Mix together until no lumps remain.
1 Cup Cream Cheese, ¼ Cup Granulated sugar
Add the egg, lemon juice and lemon zest. Mix well.
1 tablespoon Fresh lemon juice, 1 Large Egg, 1 tablespoon Lemon zest
Add fresh blueberries and toss gently.
1 Pint Fresh blueberries
Assemble Tart
Place blueberry filling on top of the puff pastry in each mini-pie pan.
Fold overhanging puff pastry over filling (leave at least a 1"opening to allow steam to escape)
Brush puff pastry with a lightly whipped egg. Sprinkle with raw or granulated sugar.
1 Large Egg, 1 Tablespoon Raw or granulated sugar
Calories: 368kcalCarbohydrates: 37gProtein: 8gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 150mgSodium: 218mgPotassium: 205mgFiber: 3gSugar: 30gVitamin A: 962IUVitamin C: 13mgCalcium: 79mgIron: 1mg
Keyword blueberry lemon individual pies, cast iron skillet pies