Place the flour, butter and icing sugar in a food processor and pulse until it resembles breadcrumbs.
With the food processor running add the iced water slowly 10mls at a time until the mixture balls together. Stop immediately.
Remove pastry and divide in two and wrap in plastic.
Refrigerate for 20mins.
Preheat oven to 180 degrees.
Prepare two cookie slides with baking paper.
Roll the pastry out between two pieces of plastic film until the desired thickness is achieved.
Use a cookie cutter to cut 10 rounds from the pastry.
Place each pastry base on the prepared cookie slide.
Filling
In a mixing bowl combine all the blueberry filling ingredients.
Place a tablespoon of blueberry filling in the middle of each pastry base. Heap the filling in the middle of the pastry leaving a 1cm gap around the edge.
Once all the bases have filling roll the remaining pastry out to the desired thickness.
Use a larger cookie cutter to cut the pastry top.
Cut 10 pastry tops.
Use a pastry brush to brush around the pastry bases with water.
Gently place a top on each of the hand pies.
Press the edges lightly to seal the pie.
Brush the top of each pie with water and sprinkle raw sugar over the top.
Pierce each of the pies with a sharp knife to allow the pies to vent as they cook.
Cook for 15-20 minutes or until the pastry is golden.