Directions

1. In a KitchenAid® Food Processor pulse flour, butter, salt and sugar until you have a crumbly mixture, about the size of peas. Add water and pulse 5-7 more times or until dough starts to come together. Turn out onto a floured surface and shape into 2 round discs. Cover with plastic wrap and refrigerate for up to 1 hour.
2. To make the filling, mix the cream cheese, heavy cream, egg, sugar, flour, salt and basil together in a bowl. Add the blueberries and mix to desired texture.
3. Preheat KitchenAid® Convection Bake Countertop Oven to 400°F. Roll out dough to 1/4-inch thick and, using a ghost-shaped cookie cutter (or your own cut-out), cut out the dough for individual pies.
4. Layer each ghost with the blueberry mixture, only adding it to the center. Lay another ghost cut-out on top. Crimp edges to seal. Lightly brush edges of circles with egg white. Repeat with remaining dough cut-outs and filling. Cut a small vent in each pie and bake until golden, 10 minutes, rotating sheets halfway through. Cool completely on wire racks before serving.