Shelly Hospitality's Blueberry Turnover Hand Pies

1. Preheat oven to 425 degrees F (220 degrees C).

2. Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.

3. Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.

4. Bake in preheated oven until browned, 18 to 20 minutes.

Cook's Notes:

I used a gadget like a stainless steel ravioli/pierogi/dumpling maker on one batch and they were a snap.