Lemon & Blueberry Heart Pies


So I was going to let Valentine’s Day pass me by without my doing anything for the blog & it was going to be fine. No biggie, right? But then I started thinking seriously about it all. I remembered how good I used to be about posting & how much I loved it. I remembered that I never would have let such an ideal occasion for baking pass me by, like Halloween. Besides, I totally bought heart shaped cookie cutters months ago specifically for this purpose. I really had no other choice. 

Obviously, the cookie cutters had to be used, so I narrowed my options down to two different baked goods that could easily be shaped. Option a) was lemon & raspberry cheesecake hearts & option b) was these blueberry & lemon cream cheese heart pies. Option a) was the most voted for option of the two (by the 5 people I polled). It made more sense – raspberrys are pink & everyone knows that pink = a cuter version of red & that = Valentine’s Day, right? 

But then I got to the store & blueberries were hella cheaper. 


Besides, lemon & blueberry heart pies totally work for the big day too. I mean, they’re heart shaped, which is always a good thing on Valentine’s Day. Also, despite their deceptive name, blueberries are actually rather purple in colour. & everybody knows that purple is good friends with pink & we all know that pink & red are practically bffs (see last paragraph for more information). Anyways, they’re delicious, they’re super quick & easy to make, & they’re cute. All things that make for a happy Valentine’s Day. 


I’m not going to ramble on, we all know what pie tastes like. Basically, imagine a pie that’s filled with lemon & blueberry cream cheese & is cut into adorably cute little heart shapes. That is these pies. They’re adorable, they’re simple, & they’re good. The filling is zingy & flavorful, the pastry is crispy & light. My only problem was that I couldn’t squeeze enough filling into the little pastry shapes (it was like performing heart surgery), but I had some left over that we could use as a dip. Or a pancake topping, but more on that later. 


Happy Valentine’s Day!

Makes approx. 10 4-inch wide hearts


For the pastry:

  • 2 cups of plain flour
  • 2 teaspoons of caster sugar
  • 12 tablespoons of butter
  • ¼ cup & 1 tablespoon of ice water

For the cream cheese:

  • 145g of cream cheese, at room temperature
  • ½ large lemon, juiced
  • 2 tablespoons of icing sugar

For the blueberries:

  • 1 cup of fresh blueberries
  • zest of 1 large lemon
  • ½ large lemon, juiced
  • 2 tablespoons of icing sugar
  • 1 tablespoon of cornflour

For the topping:

  • 1 egg
  • 2 teaspoons of water
  • granulated sugar, for dusting liberally with


  1. First, make the pastry. Place the flour & the sugar in a food processor & pulse. Add the butter in two loads, pulsing in between & afterwards pulsing until the mixture resembles coarse breadcrumbs. Next, slowly & gradually pour the iced water in through the feed tube & pulse. When the dough starts to gather up into a ball or clump, stop pulsing. Remove the dough from the food processor & flatten into a disk. Wrap the disk in cling film & refrigerate for 30 minutes. 
  2. Next, make the cream cheese. Mix all of the cream cheese ingredients together in a large bowl & mix well. 
  3. Now, the blueberry filling. Combine all of the blueberry filling ingredients together & let it sit in a small bowl for 15-20 minutes. After 15 minutes, mix the blueberry filling into the cream cheese filling & place in the fridge. 
  4. Preheat the oven to 185 degrees C & line two baking sheets with parchment paper. 
  5. When the dough has rested remove it from the fridge & on a lightly floured surface roll it out until it is roughly 1/8" in thickness. Using a heart shaped (or any other shaped) cookie cutter, cut out twenty or so hearts. Place ten of the hearts onto the baking sheets & top with as much blueberry filling as you possibly can. Place into the fridge. 
  6. While the heart bottoms are in the fridge, prepare the tops. Use a sharp knife to make three small incisions in the heart face – this is cute & also lets steam come out of the baking pies. 
  7. Mix the egg & the water together in a small bowl. Remove the bottom of the pies from the fridge. 
  8. Brush the egg wash all around the edges of the pie fillings. Take a pie top & stretch it ever so slightly, so as to make room for the bulging filling. Place the top over the bottom & press down into the egg wash using the tines of a fork. Repeat with all of the other hearts. 
  9. Brush the tops of the pies with some egg wash & liberally sprinkle with the granulated sugar (we’re talking really liberally here). Bake in the preheated over for 20-25 minutes, or until the tops are golden in colour. Leave to cool just slightly & then feed to loved ones. 

– best eaten within the first day
– especially delicious heated in the microwave for 7ish seconds

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