Mini Blueberry Cheesecake Swirl Pies
This was only an idea I've had for a few days. I searched the internet for some sort of recipe of what I had in mind and couldn't find anything that baked blueberries and cheesecake together. Not to mention in a regular pie crust, most used a graham cracker crust. What follows is my experiment.
First I got the fillings ready.
For the blueberry I just used a pint of blueberry pie filling that I had canned.
1 8oz package cream cheese, room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla
With an electric mixer on medium speed, mix until well blended.
Now, if you wanted to you could use a store bought crust. I prefer this all-butter recipe.
2 1/2 cups flour
2 sticks very cold butter
1 tablespoon sugar
1 cup ice water
With the oven preheated to 325F I baked the mini pies for 50 minutes. Once they were cool enough I simply twisted them to loosen and pulled them out of the muffin tin.
Now, I'm off to fry up some chicken for dinner to go with these pretty little pies.
**Follow up on the pies. As they cook the filling rises and makes the pretty crown you see in the picture. Then as the cool, the crown remains but the filling returns to the size it was when filled. (Just extra pie crust, not really a bad thing.) The cream cheese settled to the bottom and sides of the pan with a little remaining mixed in. The flavor was wonderful! My crust should have been thinner, it was a little too crusty on bottom. All in all, it was a good experiment.