• Line 2 baking sheets with parchment paper.
• Roll each ball of dough out to a 5-6 inch round on a well floured surface, adding more flour as necessary to keep dough from sticking.

filling

• Combine blueberries, cornstarch and lemon zest in a small bowl; set aside.
• Place sugar in a saucepan over medium heat and stir to dissolve.
• Add blueberry mixture and heat to a full rolling boil.
• Boil hard 1 minute, stirring constantly.
• Remove from heat. Skim foam, if necessary.

how to assemble

• Spread 2 tbsp mixed berry jam into center of each round, leaving a ½ inch edge to seal.
• Top with ¼ cup blueberry mixture.
• Fold dough in half over filling, using the tines of a fork to press edges together.
• Place each finished hand pie on prepared baking sheet.
• Brush pies with milk and sprinkle with sugar; cut a decorative slit into top of pie.
• Repeat with remaining dough.
• Place hand pies on baking sheets lined with parchment and refrigerator for 20 minutes.
• Pre-heat oven to 400°
• Bake hand pies in the center of the oven until filling is bubbly and crust is golden, about 25 minutes.
• Allow to cool slightly before eating.