Blueberry Basil Hand Pies

Directions:

In a medium bowl, combine the blueberries, brown sugar, cornstarch, lemon juice, and lemon zest. Toss everything to coat. In another small bowl, mix together the softened goat cheese and both chopped fresh basil.

Roll out the pie crust on a well floured surface until it is 1/8 inch thick. Using a circular 4 inch biscuit or cookie cutter, cut out as many circles from the dough as you can (re-rolling it as needed), making sure you end up with an even number. In a small bowl, combine the egg and water to make the egg wash.

Place about 1 tbsp of the goat cheese basil mixture in the center of one of the pie dough circles, and cover with a scoop of the blueberry mixture. Place this bottom crust of the hand pies on a silicone lined baking sheet. Brush egg wash around the edges of the dough. Before adding the top crust, use a butter knife to create air vent holes. The pattern of vent holes is up to you. Place the top crust over the filling and use your fingers to crimp the edges, sealing the bottom and top crusts together. Use a fork to create the decorative detail on the edges of the pie.

Repeat these steps with all the pie dough rounds, placing each pie 2 inches apart on the baking sheet.

Place the baking sheet in the fridge for 30 minutes to chill the dough before baking. After 30 minutes, preheat the oven to 350º F. Brush each pie with more of the egg wash and sprinkle with raw or sanding sugar. Bake for 18-22 minutes or until the pies begin to turn golden. Serve warm or cold. Enjoy!