STREAMING NOW: Taste Testers

Blueberry Cream Cheese Mini Pies

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is from Pillsbury, and these are absolutely fabulous! You could try using a different pie filling. I have tried this with canned pie filling and had perfect results.”

Ingredients Nutrition


  1. Heat oven to 350°.
  2. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoons lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
  3. In 2-qt. saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover, cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoons lemon peel and 1 tablespoons lemon juice. Add remaining blueberries; stir gently. Set aside.
  4. In small bowl, beat cream cheese filling ingredients until smooth; set aside.
  5. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. Press 1 biscuit round into each of the 16 ungreased regular-size muffin cups. Spoon 1 tablespoons cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoons Streusel (cups will be full).
  6. Bake 18-22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a