Prep: 1. Separate 1 egg. Cut butter into cubes 2. Prepare crust: Mix the flour and salt together, add the cold butter cubes and using your hands crumble the butter into the flour, then add 1 egg white and 1 whole egg (reserve yolk to seal the hand pies) and mix by hand until the dough forms a cohesive mass. Form the dough into 10-12 small disks, wrap in plastic wrap and place in the fridge. 3. Zest and juice 1/2 lemon. 4. Preheat oven to 375. Make: 1. In a small bowl, whisk together the sugar, cornstarch, cinnamon, and lemon zest. Set aside. 2. In another bowl, coat the blueberries well with lemon juice. Sprinkle on the sugar mixture and toss until blueberries are evenly coated. 3. Roll out disks of pie dough to 1/8 in thick and fill center of dough circle with blueberry filling. 4. In a small bowl, whisk together the egg yolk with two tablespoons water. Brush egg wash on edge of dough circles, fold in half, and seal the edges with a fork. Place hand-pies in the fridge for 30 minutes to an hour. 5. Remove pies from refrigerator, place on a parchment lined baking sheet and brush with remaining egg wash. Sprinkle with a little extra sugar and cut a small slit in the top of each pie to let out steam. 7. Bake for about 15-20 minutes, or until pies are golden brown and flaky. Cool to room temperature before serving.
The egg in this dough makes it hold together better than normal pie dough while being formed into hand pies.