I made these yummy little hand pies yesterday. Becca and I really love them, but I made enough to share with my neighbor. I made one with just raspberries, a few with both, and the rest with blueberries.

I rolled out the pie crusts and cut them in 4 pieces each (8 all together). On each small pie crust, I spread a little cream cheese to cover almost the entire piece. You need a little blank space around the edges so you can pinch them together.

For the berry filling, I mixed together the following in a bowl- 1 pint blueberries, 1/2 pint raspberries. 1/4 cup of white sugar, 2 tablespoons cornstarch, a few about a teaspoon of cinnamon, a splash of vanilla, and a pinch of salt. I also would normal add a splash of lemon juice or orange juice, but I had none 😦  I used 1 heaping tablespoon per hand pie, closed them up and pinched the edges together with my fingers then a fork. I also brushed each pie with a some egg wash.

I baked them at 400 for about 15 minutes. I did them in 2 batches. There will be some leakage from the berries and possibly cream cheese, but that is fine.  They taste really great with a cup of coffee!

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