Easy Lemon Blueberry Hand Pies

Prep:

1. Pull the refrigerated pie dough out and let it sit on the countertop for about 10 minutes to warm up and become more pliable.
2. Line two baking sheets with parchment paper. You can bake all of them in one baking sheet tightly, just make sure to leave room between each hand pie.

Make the hand pies:

1. On a floured surface, unroll pie dough and roll out to ¼ inch thick. Using a round biscuit cutter, cut your dough into circles.
2. Transfer half of the pie dough circles onto the lined baking sheets. In the middle of each circle, scoop a dollop of goat cheese, a little lemon zest, and a few blueberries. Top with another pie dough circle and using a fork, gently crimp the edges to seal.
3. With a toothpick, poke a few holes on top of the hand pies.
4. Chill the hand pies in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 400F.
5. In a small bowl, whisk an egg and a tablespoon of water. Brush the tops of each hand pie with the eggwash.

Bake:

1. Bake in the preheated oven for 16 to 18 minutes, until the tops are golden brown. Remove the baking sheet from the oven and cook the second baking sheet, if you're cooking them in batches.
2. Let them cool down to room temperature slightly before serving.

Storage:

1. Leftover baked hand pies can be kept in the fridge in an airtight container for up to 5 days. Assembled, unbaked hand pies, can be frozen in a zip bag for up to 2 months. They can thaw out while the oven preheats and baked according to the recipe instructions.