Blueberry hand pies

• About 15- 30 minutes before baking, pull your dough from the fridge and set it on the counter to soften just a touch. If you are using a store bought crust, disregard this step.

  Preheat oven to 385 degrees.

  Line a baking sheet with parchment and set aside.

  Mix egg and milk in a small bowl and set aside. This is your egg wash.

  Now, you want your

  Roll pie dough to ⅛ inch thick on a lightly floured surface. You don't want to have this too heavily floured as the dough will absorb too much flour and become tough. So, use what you need, but not too much.

  I used a 3 inch biscuit cutter to cut mine. I like to dip in the flour, then cut. It keeps the circles from sticking.

  Cut your circles as close as your are able to avoid waste.

  Place half the circles on the baking sheet. They don't spread much, so you won't need more than an inch between them.

  Fill the circles on the baking sheet with the blueberry filling. You want to make sure the filling stays in the middle of the circle. I used about 1 ½ tablespoon in mine.

  Brush egg wash around the edges of the circles on the parchment.

  Place another circle on top of the filled circles. You may need to stretch it just a touch to get the circle to cover the bottom. Press closed with your fingers first. Next, crimp with a fork. With the flaky dough I use, the fork crimps won't hold their shape in baking, but it will help to keep the filling in.

  Brush the top with the egg wash. I used a pair of sharp scissors and snipped the top for vent. Those berries will release a lot of steam when they start baking.

  Now, place in oven on the middle shelf.

  Bake until they are a deep golden brown and the blueberries have started to leak from the pies.

  If you are using the cream cheese glaze, you can drizzle right away or wait until they are cooled slightly. We have done it both ways and like it both ways. This will be a personal preference.

  Now, sit back and enjoy. You deserve it!

Cream Cheese Drizzle

• Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon milk. Mix on high speed until smooth. Add more milk to achieve the desired consistency.

• In small bowl add egg yolks and ¼ cup water. Mix well and set aside.

  Add dry ingredient to food processor. Pulse to combine.

  Add in butter and pulse again to combine. I only did mine about 4 times. It goes quick.

  Now, turn on food processor and pour yolks through the spout. Continue mixing until it comes together, no more than 15 seconds. If you notice it is still dry within 10 seconds, add in another tablespoon or 2 of the water. Before you add it though, pinch the dough between you fingers, if it sticks together it is good, don't add any more!

  Now, turn on to a surface and knead it together.

  Wrap in saran wrap and chill at least 2 hours. I usually prefer to make this the day before, just to have it done.

  Now, when you are ready to roll, place on the counter top for at least 15 minutes to soften slightly.

  Now, sit back and enjoy. You deserve it!

• In a bowl of food processor, combine flour and salt. Add in butter and pulse. You want to still have chunks of butter in there, just not anything bigger than a pea. To this add the water. Only pulse this for several seconds, then test. Pinch the dough in your fingers. If it still seems crumbly, add more water, one tablespoon at a time. You want to work quickly because you don't want the butter to soften in dough. It's better to keep it in the chunks. This gives you the flaky crust you are looking for!

  When it's ready, form into disk, wrap in saran wrap and place in fridge. Let it rest and refrigerate for at least 2 hours.

  When you are ready, use as directed in recipe. Remembering to keep the dough chilled.

• Have all ingredients prepped and ready to go before you start. Make sure all ingredients are chilled. Add flour, xanthan gum and salt to food processor. Mix. Add in cubed, chilled butter. Pulse until butter is in pea sized chunks, don't overmix. You want small chunks of butter in dough. Add water and pulse again until it comes together. After the first couple seconds, check to see if you need more water. You want the dough to start to come together when you pinch it. See video for example. Wrap dough in saran wrap and refrigerate for at least an hour or up to 3 days. Pull out and use as desired.

• Pulse flours and salt in food processor until blended. Add chilled butter and pulse again until butter is in small, pea sized chunks- see video. Add water and pulse. I prefer to pulse instead of just turning it on. I feel like it mixes these pastry doughs more efficiently. Pulse a few times and check to make sure you have enough water. Pinch a small amount of dough together, if it is too crumbly, add more water, a tablespoon at a time. Split dough and form into 2 disks. Chill for at least an hour, or up to 3 days