Blackberry Turnovers (Hand Pies)

2 to 2 and ½ cups blackberries, fresh or frozen (if frozen, thaw well before use, and thoroughly drain the liquid that comes off to avoid "pie soup")

⅓ cup granulated sugar

½ teaspoon fresh lemon zest (optional)

1 tablespoon plus 1 teaspoon cornstarch (for frozen, 2 tablespoons cornstarch)

1 double-crust pastry crust (try our flaky all-butter, flaky shortening, or use store bought)

1 egg, beaten, for egg wash (optional)

Granulated sugar, to dust (optional)

Note: Ingredients may have been altered from the original.

Directions at foodapparel.com

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