BLUEBERRY CREAM CHEESE HAND-PIES

1 (8 ounce) package cream cheese, at room temperature
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
2 eggs (divided)
1 pint fresh blueberries (about 1 cup)
Pastry dough for 2-crust pie, purchased or homemade
Coarse sugar for garnish*

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or foil.

In the bowl of an electric mixer or food processor, combine cream cheese, sugar, lemon juice, lemon zest and 1 egg. Beat until smooth. Carefully stir in blueberries. Refrigerate until needed.

Beat the remaining egg in a small bowl and set aside.

Roll out dough into two 12-inch circles. Cut each circle into quarters. Spoon 3 to 4 tablespoons of filling into the center of each piece of dough. Brush edges with beaten egg. Fold the dough in half to form a triangle and crimp the edges with a fork. Brush the top of each pie with more beaten egg and sprinkle with coarse sugar. Cut a steam vent in the top of each pie.

Bake for 15 to 20 minutes or until golden brown. Cool on a wire rack.

*Coarse sugar crystals can be purchased at cake-decorating stores and some cookware stores. But you can use any coarse sugar, such as turbinado.

Makes 8 servings
Source: The Oregonian, June 12, 2007