Blueberry Hand Pies

Filling

• 2 cups Blueberries, fresh or frozen
• 1/3 cup Granulated sugar
• 2 tbsp Cornstarch
• 1 tbsp Lemon juice

Pastry

• 2 Basic pie pastry dough, two discs

Finish

• 1 Egg, beaten
• 2 tbsp Coarse sugar

Filling

1. 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. (Tip: It should look considerably thicker than a filling for a full sliced pie — there's no plate to catch a runny one here.)
2. Spread on a plate and cool completely.

Shape

1. Roll each pastry disc out and cut into rounds or squares, about 4 inches, for 16 pieces total (8 tops, 8 bottoms).

Fill

1. 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

1. 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.