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Blueberry Cream Pie Poppers

Blueberry Cream Pie Poppers are the perfect two-bite luscious berry mini pies that are easy to make, same buttery flaky crust, snack size. Half the amount of crust of hand pies, but all the filling crammed into a mini!
Prep Time1 hour
Cook Time25 minutes
Freezing Time7 hours
Servings: 24 Pie Poppers
Author: Portlandia Pie Lady

Equipment

  • 4-inch round cookie or biscuit cutter
  • Rolling pin
  • Parchment paper
  • Two Baking sheets

Ingredients

Blueberry Pie Filling

  • 2 cups frozen or fresh blueberries
  • 1/3 cup granulated sugar
  • Pinch of cinnamon
  • Dash of salt
  • 1 tablespoon butter
  • 2 teaspoons lemon juice + 1 teaspoon water
  • 2 tablespoons cornstarch or tapioca starch

Cream Cheese Filling

  • 8 ounce cream cheese (brick or spread, but NOT whipped)
  • 1/4 cup powdered sugar

Grandma's Pie Crust (large batch for 24 pie poppers)

  • 3 cups all purpose flour
  • 3/4 cup vegetable shortening
  • 3/4 cup butter (room temp is good, but cold-ish is okay)
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 tablespoons sugar
  • 3/4 cup very cold water

Egg wash

  • 1 egg, beaten
  • 2 tablespoons cool water

Instructions

Blueberry Filling & Cream Cheese Filling

  • Place blueberries, sugar, cinnamon, salt, and butter into a medium sized sauce pan over medium-high heat.
  • Let berries come to a simmer, stirring occasionally. Reduce heat to medium and simmer for about 10 minutes.
  • In a separate bowl stir the lemon juice, water and corn starch together until no lumps. If slurry is too thick, add 1 more teaspoon of water.
  • Using a whisk, gently stir the cornstarch mixture into the simmering berries. Cook and stir until thickened, about 2 to 3 minutes. Remove from heat and let cool while you prepare the mini tins (or egg cartons) to freeze the filling into individual pods.
  • Spoon 1-1/2 tablespoons of filling into plastic wrap lined mini muffin tins. Freeze for 4 to 6 hours or overnight. (FYI: I tried making poppers with non-frozen pie filling; NEVER AGAIN! Crazy effing mess. )

Cream Cheese Filling

  • While berry filling is freezing, mix the cream cheese and powdered sugar together. If using brick, take out of fridge a couple of hours before you will use it. If using the spread it can stay in fridge until ready to use.

Grandma's Pie Dough (for 24 poppers)

  • In a large bowl, stir all of the dry ingredients together (flour, sugar, baking powder, and salt).
  • Using a large tine fork or pastry cutter, cut in the shortening/butter until pea-sized and crumbly.
  • Add the cold water all at once and mix just until it forms a ball (do not knead or over mix).
  • Divide dough in half. Roll each half and cut 12 (4-inch) round mini pie crusts. You will need to re-roll the scraps for the last 2, but ONE re-roll is okay for the dough this size.
  • Place 1 tablespoon of cream cheese mixture into center of dough circle. Place one frozen berry nugget (largest diameter face down on dough), fold up edges, pinch the sides, and place pinched/seam side down on parchment lined baking sheet.
  • Brush with egg wash, and bake @ 375 for 25 minutes.