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Notes
You’ll have more blueberries and cream cheese than you need for this recipe, so you may want to grab a second package of pie crusts to make more pies. You could probably get another 8 servings out of it!
Feel free to use your own favorite pie crust recipe, but I like to save time by using store-bought crust whenever I can.
8 ounces cream cheese, room temperature
¾ cup granulated sugar, plus 1 tablespoon
2 teaspoons lemon zest
1 tablespoon lemon juice
1 large egg
2½ cups frozen blueberries
2 tablespoons all-purpose flour
1 – 15 ounce package refrigerated pie crust (2 crusts)
2 tablespoons heavy cream
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