Blueberry Pocket Pies

• 1 1/2 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 tsp flour
• 1 1/2 tsp tapioca
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1 Tbsp melted butter
• 1 package refrigerated pie crust dough (includes 2 crusts) or 1 recipe for a homemade double pie crust
• 1 egg
• 1 Tbsp Water

Preheat oven to 425° F. In a medium bowl, mix blueberries, sugar, flour, tapioca, nutmeg, salt, lemon zest, lemon juice and melted butter. Roll out one sheet of pie crust to about a 12” circle. Trim pastry with the bottom side of pocket pie press to cut a circle. Place cut pastry on top of pocket pie press. Brush edge of pastry with water and put a 1/4 cup of blueberry filling in the center. Fold pocket pie press and squeeze edges together to seal. Repeat with remainder of pastry and filling. In a small bowl, mix egg and water together. Place pies on baking sheet and brush egg wash on pies. Bake until evenly browned, about 15-20 minutes.