Northwest Berry Hand Pies

1 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1 teaspoon salt

1/2 cup unsalted butter, cold & cubed

1 teaspoon vanilla extract 

1/4 cup ice water

1 10 oz package Stahlbush Island Farms Northwest Berry Blend 

1/4 cup white sugar

2 teaspoons cornstarch

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 pinch fine salt 

1 egg, whisked for egg wash

For the pastry:

* In a large mixing bowl sift together the flour, sugar & salt.

* Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.

* Add the vanilla extract followed by the water one tablespoon at a time until the dough begins to come together.

* Turn out onto a lightly floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes or overnight. 

For the filling:

* In a large skillet over low heat add the berries, sugar, cornstarch & lemon juice. Stir to combine. 

* Cook until the berries begin to soften, about 5 minutes. Remove from heat. Stir in vanilla & salt. Set aside to cool slightly.

To assemble:

* Preheat oven to 375(f) degrees. Line a baking sheet with parchment paper. 

* On a lightly floured surface, roll out prepared dough to 1/4 inch thick. Using a biscuit cutter (or mason jar lid) cut dough into 16 circles. 

* Transfer 8 of the circles to the prepared baking sheet. Spoon a tablespoon of the filling onto the centre of the circles. Lightly brush the edges with egg wash.

* Cut a small slit in the centre of the remaining 8 circles. Place crust on top & crimp edges with a fork to seal. 

* Place pies in the freezer for 15 minutes to chill.

* Brush the tops with remaining egg wash. Bake for 20 to 25 minutes or until golden brown. Let cool slightly before serving.