Blueberry Breakfast Pies with Lemon Cream Cheese Dip

Ingredients

  • 2-9 inch pre-rolled pie crusts
  • 1/2 pint blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon flour
  • 2 teaspoons lemon juice (about 1/2 lemon, juiced)
  • water for sealing pie edges together

For the Topping

  • 1 tablespoon granulated sugar
  • 2 teaspoons lemon zest

For the Lemon Cream Cheese Dip

  • 8 ounce cream cheese, softened
  • 3/4 cup powdered sugar, sifted
  • Zest of 1 lemon (1/2 tablespoon)
  • 2 teaspoons lemon juice
  • Splash vanilla extract

Preparation

Click here for preparation method.

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