Blueberry Hand Pies

CRUST

Add flour, sugar and salt to a large bowl and mix until combined.

Cut in butter with a pastry blender or two knives until the mixture resembles coarse sand and butter is pea size.

While mixing, slowly add cold water a tablespoon at a time until the dough comes together.

Do not overwork dough. Turn dough out onto a floured surface and knead until combined.

Form dough into a disk, wrap with plastic and place in fridge for at least one hour to rest.

FILLING

In a saucepan over medium heat, combine 1 cup of blueberries and sugar. Cook until juices are released, about 5-10 minutes.

Combine cornstarch and water and add to blueberries. Cook for an additional 5 minutes until thickened.

Remove from heat and add remaining 1 cup of blueberries and orange zest. Cool until ready to use.

ASSEMBLE

Preheat the oven to 400oF and line a baking sheet with parchment paper.

Beat egg with a splash of water to make a wash, set aside.

Roll out pie crust to 1/8-inch thickness.

Using a round pastry cutter, cut circles of dough.

To assemble, place a tablespoon of filling onto a dough round, brush the perimeter with egg wash and place a second round on top. (You can also cut top into strips or braid the strips.)

With a fork, press the two pieces together around the perimeter.

Score the top of each pie and brush with egg wash.

Place pies on a baking sheet and bake for 25-30 minutes, or until pies are golden brown.