PIE DOUGH PREP

1. Once your pie dough has chilled, on a lightly-floured counter, roll one disk to 1/8"-1/4" thickness.
2. Using a 5"-6" round cookie cutter or other round template stamp out circles of the rolled dough. Gather the dough scraps together, form a disk and re-roll, cut more dough rounds.
3. Transfer the dough rounds to a lined baking sheet, and chill in the refrigerator for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining disk of dough.

HUCKLEBERRY HAND PIE FILLING

1. Place the huckleberries in a mixing bowl. Add the zest and juice of one lemon, sprinkle wish sugar and toss to coat. Stir in the tapioca starch and allow to sit for 15 minutes.

SHAPE & BAKE

1. Preheat oven to 375°.
2. Remove the chilled dough rounds from the refrigerator and let stand at room temperature for a few minutes until just pliable.
3. Spoon about 2 tablespoons of huckleberry filling onto one half of each round of dough. Lightly brush a small amount of cold water around the edges of the of the dough rounds, then fold the round in half creating a half-moon shape.
4. Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.
5. Repeat process with remaining dough rounds. Place the hand pies back on the lined baking sheet, and return to the refrigerator or freezer to chill for another 30 minutes.
6. Whisk 1 egg, 1 teaspoon of water and dash of salt together in a small bowl.
7. Remove the chilled hand pies from the refrigerator. Using a pastry brush, lightly brush the hand pies with the egg wash and sprinkle with granulated, sparkling or turbinado sugar. Cut three small slits in the top of each hand pie.
8. Bake until the hand pies are golden brown, about 20 - 25 minutes, rotating the pans halfway through.
9. Remove the pies from the oven, and let stand to cool before serving.