Blueberry Hand Pies

Steps

• Filling: Cook the blueberries, sugar, cornstarch, and lemon juice over medium heat, stirring, until thickened enough to hold a clear trail when you drag a spoon through it.
  ⏱ Start 6 min timer

  Tip: It should look considerably thicker than a filling for a full sliced pie — there's no plate to catch a runny one here.

• Filling: Spread on a plate and cool completely.
  ⏱ Start 20 min timer
• Shape: Roll each pastry disc out and cut into rounds or squares, about 4 inches, for 16 pieces total (8 tops, 8 bottoms).
• Fill: Spoon filling onto 8 of the pieces, leaving a border, brush the border with water, and top with the remaining pieces. Crimp the edges firmly with a fork all the way around.

  Tip: Press along the entire edge, not just a few spots — a gap anywhere lets the filling escape during baking.

• Bake: Cut a small vent in the top of each, brush with egg wash, sprinkle with coarse sugar if using, and bake at 200°C (400°F) until deeply golden.
  ⏱ Start 22 min timer