Blueberry Hand Pies

Ingredients:  

Crust
320 gr flour
1 tsp salt
1 Tbsp sugar
220 gr cold butter, cubed
80 ml ice water
Filling
1½ cups blueberries
2 Tbsp sugar
3 Tbsp cornstarch
1 Tbsp lemon juice

Instructions:

In a food processor, add flour, salt, and sugar. Cut the cold butter into cubes and add to the flour. Pulse until the butter is the size of peas. Add ice water and pulse until the dough comes together.
Form the dough into a disc and wrap in a plastic film. Place in the refrigerator for at least 1 hour.
In a medium bowl, toss the blueberries with sugar, corn starch, and lemon juice.
Roll out the dough until it’s 6-7 mm thick.
Cut out circles, place them on a baking sheet lined with parchment paper.
Brush the edges of each circle with egg wash. Place 1-2 tablespoons of blueberries in the middle of one piece of dough. Place the second piece on top. Seal the edges. Brush the tops with egg wash.
Bake at 200°C 15-20 minutes until golden brown.

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