I’m jumping on the Pi day bandwagon! And why not? Any excuse to make pie. And I also happen to love dates that have some numerical-mathematical significance. 3-14-15 and 3.1415! It’s amazing! And tasty.
And oh my goodness. These sweet little pies are magical. The best way I can describe them is to compare them to those Duncan Hines boxed mix blueberry muffins with the can of blueberries and the streusel topping. Making those is one of earliest memories I have of baking something on my own. If you haven’t ever had them before you are missing something special.
These came into being so perfectly. I had a frozen pie crust (this recipe from Smitten Kitchen), a can of blueberry pie filling (don’t judge), a half package of cream cheese and some leftover frozen streusel from kolaches (this recipe). All of that came together to make something so incredible that I will be making these again without changing a thing.
Aside from making the pie crust there isn’t much work to do.
Prepare the crusts.
Spread with cream cheese.
You could make this in a regular pie plate, but these mini pie pans are a generous individual size and I really liked the way the pies baked in them. After the pies cooled they were very easily removed from the pans. They seem pricey, but are worth it. They’d be great for pot pies, too.
Go enjoy Pi day and have a great weekend!
Blueberry Cream Cheese Streusel Mini Pies
- 1 unbaked pie crust for a 9-inch pie
- 5 ounces cream cheese, softened
- 1 1/2 tablespoons sugar
- 1 can blueberry pie filling
- 1/2 cup sugar
- 1/2 cup flour
- 3 tablespoons butter, chilled
- Make streusel: Use a pastry blender to combine sugar, flour and butter. Chill.
- Preheat oven to 400°F.
- Divide the pie crust into 4 pieces, roll each piece out into a circle that fits into the pan. Trim the edges. Freeze for 20 minutes.
- Beat cream cheese and 1 1/2 tablespoons of sugar together until well combined. Spread cream cheese mixture into the bottom of each pie.
- Top with blueberry filling.
- Top with streusel.
- Place pies on a baking sheet and bake for 15 minutes, then reduce the heat to 350F and bake for another 10-15 minutes until the crusts and tops are golden brown. If they brown too quickly top with a sheet of foil.
- Let cool and then serve warm or room temp with vanilla ice cream.