Blueberry Hand Pies

Ingredients

• 1 cup all-purpose flour
• 1 cup oat flour
• 2 tsp granulated sugar
• 3/4 tsp salt
• 1/8 tsp nutmeg
• 2/3 cup coconut oil, chilled
• 6 – 9 Tbsp ice cold water
• 2 cups fresh blueberries
• 1/3 cup granulated sugar
• 1 pinch salt
• 1 Tbsp cornstarch
• 1/4 tsp ground cinnamon
• 1 Tbsp fresh lemon juice
• 1 egg mixed with 2 tsp water, for brushing, optional
• 1/3 cup powdered sugar
• 2 tsp lemon juice or milk

Directions

1. Heat the oven to 350 degrees. In a food processor, combine the flours, 2 tsp sugar, salt, and nutmeg with a few pulses. Add the coconut oil and pulse until the mixture looks crumbly, then pour in 6 Tbsp ice water and add more only as needed, just until the dough begins to hold together.
2. Flour your work surface generously, then roll the dough into an 18 by 12-inch rectangle. Cut it into 8 equal rectangles.
3. In a small bowl, whisk the 1/3 cup granulated sugar with the pinch of salt, cornstarch, and cinnamon. In another bowl, toss the blueberries with the lemon juice, then add the sugar mixture and toss until the berries are evenly coated.
4. Portion the blueberry filling evenly over the 8 rectangles, placing it on one side of each piece and leaving at least a 1/2-inch border around the fruit. Lightly brush the dough edges around the berries with water, then carefully bring the empty side of each rectangle over the filling.
5. Press the edges firmly closed with your fingertips. If you like, run a fork around the edges to add a decorative crimp. Move the pies to a baking sheet lined with parchment paper.
6. Whisk the egg with 2 tsp water until smooth, then brush a light layer over the pies. Prick the top of each pie 2 times with a fork.
7. Bake for about 40 minutes, until the pies are golden. Let them cool a bit, then, if you are adding the glaze, whisk together the powdered sugar and lemon juice in a bowl and drizzle it over the pies.