Ube and Blueberry Mini Pies

Instructions

1. Add flour, salt and sugar to a medium bowl. Stir until combined.
2. Grate the butter over flour and mix briefly with a fork or spatula to coat the butter with flour. When it’s all combined, you should have pea-sized pieces of butter and flour.
3. Add the ube extract to a bowl of iced water then sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
4. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate or freeze while you work not he filling.
5. To make the filling, Heat the jam, blueberries, sugar, vanilla, lemon juice and zest, lavender (if using) into a small saucepan. Bring to a boil and let it simmer for a few minutes. To add the cornstarch, mix a 1 teaspoons of water with two teaspoons of cornstarch then stir it into the filling. When it thickens up, turn off the heat and let it cool.
6. Roll out each disc of dough and cut into a total of 6-8 circles per disc. While you're working on one dough, leave the other in the freezer. Assemble the pies on a parchment lined baking sheet. Spoon the filling in the middle leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough.
7. Preheat the oven to 425 degrees F. Brush the tops of the pies with beaten egg and sprinkle with coarse salt/sugar. Transfer to the oven and bake for 12-15 minutes or until golden brown. It's OK if the edges get dark. Serve with ice cream. Enjoy!