Ingredients

• 1 ¾ cups Bob's Red Mill Organic Unbleached All Purpose White Flour (240 g)
• ¾ cup Organic Dark Rye Flour (90 g)
• 1 Tbsp Sugar (12 g)
• ½ tsp Kosher Salt
• 1 cup cold Unsalted Butter, cut into 1-inch pieces (225 g)
• 6 oz cold Cream Cheese, cut into 1-inch pieces (170 g)
• 2 tsp Apple Cider Vinegar
• 3-5 Tbsp ice cold water

• Two 14.5 oz cans Oregon Fruit Blueberries in 100% Blueberry Juice (822 g)
• 2 Tbsp Bob's Red Mill Organic Unbleached All Purpose White Flour (20 g)
• 1 Tbsp Cornstarch (8 g)
• ¼ cup Sugar (50 g)
• ¼ cup reserved Blueberry Juice
• 2 tsp Lemon Juice

• 1 Egg, beaten (50 g)
• 1 Tbsp Water

• 2 oz Cream Cheese, room temperature (55 g)
• 2 Tbsp unsalted Butter, room temperature (55 g)
• 1 cup Powdered Sugar (120 g)
• 2 Tbsp reserved Blueberry Juice
• ½ cup Sprinkles, if desired

Instructions

1. Combine flours, sugar and salt in the bowl of a food processor. Add in cold butter and cream cheese and pulse until the butter is the size of peas. Drizzle in apple cider vinegar, followed by the water, one tablespoon at a time, until the dough just comes together.
2. Tip the dough out onto a floured work surface and divide into two equal pieces. Gently shape each piece into a square, wrap in plastic wrap and chill for at least 30 minutes in the refrigerator.
3. While the dough is chilling, drain and reserve the juice from the blueberries. Combine the drained blueberries, flour, cornstarch, sugar, ¼ cup blueberry juice and lemon juice in a small saucepan. Heat on medium, stirring occasionally for 8-10 minutes or until thickened. Set aside to cool.
4. Flour your work surface and rolling pin. Working with one piece of dough at a time, roll the chilled dough into an 18 x 8-inch rectangle. With a sharp knife, cut the dough into twelve 3 x 4-inch pieces.
5. To assemble, brush the edges of one pastry piece with egg wash, add 1 ½ tablespoons of blueberry filling and top with another piece of dough. Lightly press the edges together then seal, crimping all edges with the tines of a fork. Cut a small ½-inch slit to allow for venting. Repeat with remaining dough, creating 12 hand pies total. Freeze assembled pies for 30 minutes or until solid.
6. Preheat the oven to 400ºF.
7. Brush the hand pies with remaining egg wash and bake from frozen on a parchment lined tray, about 26-28 minutes or until golden brown. Let cool completely.
8. Soften the butter and cream cheese in the microwave for 15-30 seconds until very soft, but not hot. Whisk in powdered sugar and blueberry juice to make the frosting. Drizzle the frosting on top of the cooled hand pies and top with sprinkles, if desired.