Blueberry Cream Cheese Mini Pies

http://www.pillsbury.com/recipes/blueberry-cream-cheese-mini-pies/f44ef8da-6646-4830-88c9-532879fa186c/?WT.dcsvid=NDYwMTA0OTk3MgS2&rvrin=4EB89536-743C-4626-8EB6-3E19A6D268F5&WT.mc_id=Newsletter_PB_PB_2011_8_23

INGREDIENTS
Streusel
6
tablespoons all-purpose flour
1/4
cup sugar
1
tablespoon grated lemon peel
1/4
cup cold butter or margarine
Blueberry Filling
3/4
cup sugar
3
tablespoons cornstarch
1
cup water
4
cups fresh or frozen blueberries
1
teaspoon grated lemon peel
1
tablespoon fresh lemon juice
Cream Cheese Filling
1
package (8 oz) cream cheese, softened
1/4
cup sugar
1
egg
Crust
1
can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
DIRECTIONS
1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon 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. 2 In 2-quart 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 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside. 3 In small bowl, beat cream cheese filling ingredients until smooth; set aside. 4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full). 5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.