Mixed Berry Hand Pies

1. 1

   Use pulsing action to process butter, cream cheese spread and flour in food processor until mixture is well blended and forms ball.

2. 2

   Divide dough in half; shape each half into ball.

3. 3

   Wrap individually in plastic wrap.

4. 4

   Refrigerate 1 hour.

5. 5

   Heat oven to 375 degrees F. Toss berries with granulated sugar, cornstarch and lemon zest.

6. 6

   Roll out 1 ball of dough into 14x7-inch rectangle on lightly floured surface.

7. 7

   Cut lengthwise in half, then cut each strip crosswise in half.

8. 8

   Repeat with remaining dough.

9. 9

   Beat egg and water until blended.

10. 10

    Spoon 1/4 cup berry mixture onto one end of each dough strip.

11. 11

    Brush edges of dough with egg; fold in half.

12. 12

    Seal edges with fork; place on parchment-covered baking sheets.

13. 13

    Cut small slits in tops to allow steam to escape; brush with any remaining egg.

14. 14

    Sprinkle with coarse sugar.

15. 15

    Bake 35 to 40 min.

16. 16

    or until juices are bubbly and pastries are golden brown.

* Per serving · 4 servings · Values may vary.