Blueberry Cream Cheese Mini Pies

• STREUSEL
• 6 tablespoons all-purpose flour
• 1/4 cup sugar
• 1 tablespoon grated lemon peel
• 1/4 cup cold butter or 1/4 cup margarine
• BLUEBERRY FILLING
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 4 cups fresh blueberries, can use frozen
• 1 teaspoon grated lemon peel
• 1 tablespoon fresh lemon juice
• CREAM CHEESE FILLING
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup sugar
• 1 egg
• CRUST
• 1 (16 1/3 ounce) can pillsbury grands flaky layers refrigerated biscuits

1. Heat oven to 350u0b0.
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.

streusel, allpurpose, sugar, cold butter, filling, sugar, cornstarch, water, fresh blueberries, lemon juice, cream cheese, cream cheese, sugar, egg, grands flaky

Taken from www.food.com/recipe/blueberry-cream-cheese-mini-pies-471938 (may not work)