Boysenberry Hand Pies for Two

First, preheat your oven to 425°.

Line a small baking sheet with parchment paper.

Place the clean and dry boysenberries in a bowl and toss them with the cornstarch. Not all of the cornstarch will stick to them, but just enough will. Then take your pie crust and roll it out slightly on a lightly floured counter. You’re looking to make it spread about an additional ½” in all directions. Cut three 6” circles out of the dough, using a large cookie cutter or lid. Discard the scraps or save for another use (like cobbler topping, mmm!). Place about 4-5 berries in the center of each dough circle and carefully fold the dough over to form a half-moon. Use a wet fingertip to seal the crusts, then crimp them with a fork. Carefully move the pies to the baking sheet and bake 20-22 minutes, until golden brown. No matter how hard you try, some berry juice will escape. It’s okay. Let the pies cool slightly.

Whisk together the powdered sugar, lime juice and enough milk to form a glaze that can be drizzled over the pies. Drizzle away – and serve pies slightly warm.