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Blueberry Breakfast Pies With Lemon Cream Cheese Dip

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2-9 inch pre-rolled pie crusts (15 oz. package)

1/2 pint blueberries (6 oz.)

2 tablespoons granulated sugar

1 tablespoon flour

2 teaspoons lemon juice (about 1/2 lemon, juiced)

water for sealing pie edges together

1 tablespoon granulated sugar

2 teaspoons lemon zest

8 oz. cream cheese, softened

3/4 cup powdered sugar, sifted

zest of 1 lemon (1/2 tablespoon)

2 teaspoons lemon juice

splash vanilla extract

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