Blueberry Hand Pies

Instructions

• Combine flour, cream cheese, butter, sugar and salt in a food processor and process until dough begins to come together. Transfer to a bowl and gather gently into a ball. Shape into a rough square, wrap in plastic and chill for 30min.

• Preheat oven to 350°F.

• Lightly dust an area of countertop with flour and roll pastry out into a rectangle about 16 in. long and 12 in. wide. Using a pastry cutter (or a ruler and a knife), mark out a grid of 8 equal-sized rectangles 3.5 in. wide and 5.5 in. long. Gather scraps into a ball, re-roll and cut out 1 more rectangle.

• Toss blueberries with 2 tbsp sugar, cornstarch and lemon rind.

• Brush beaten egg around the edge of one half of a piece of pastry. Spoon about 2 heaping tbsp of the blueberry mixture inside egg-washed edge, and fold in half and press firmly to seal (make sure edges are sealed well or filling will leak). Repeat with each piece of pastry.

• Lay hand pies on a parchment-lined baking sheet, brush tops with the rest of the beaten egg, cut a small X in the middle of each and sprinkle with remaining 1 tbsp sugar.

• Bake for 22 min or until pastry is golden and blueberry filling is bubbling.