For the Crust:
In a large mixing bowl combine the flour, sugar and salt. Add the grated butter in the bowl and quickly but gently kneading the butter into the flour mixture. The butter should begin to incorporate, but the dough won't be uniform. The mixture should look crumbly.
Next add the ice cold water and knead again until the mixture comes together. There will still be small pieces of butter thoughout the dough. Form the dough into a flat ball, then cover and refrigerate for 20 minutes.
For the Filling:
Meanwhile, in a small bowl, add the blueberries, brown sugar, cornstarch, lavender and combine. Stir in the lemon juice until incorporated.
To Assemble and Bake:
Preheat oven at 375 degrees F.
On a lightly floured surface using a rolling pin roll out the pie dough to about a quarter inch in thickness. Using a small bowl for a template, cut 7 inch circles out of the dough with a knife. Any imperfection in the rounds won't matter once the turnovers are crimped and assembled.
On each round, evenly distribute little pieces of cream cheese in the center. Next fill each round with about a quarter cup of filling, leaving about a half inch space around the edge for easy crimping.
Brush the egg wash around the exposed edges and fold the pastry over into a half moon shape. Using a fork or fingers, press down on the edges to seal. Using a small knife cut 3 small holes on top of pastry. This will allow steam to escape. Finally, brush egg wash on turnovers and sprinkle with turbinado sugar.
Lay on parchment paper on a sheet tray about 1 inch apart. Bake for 25-30 minutes.
Serve warm and enjoy.
Notes:
For easy handling and a fast clean up, roll the pie crust between two pieces of parchment paper using a rolling pin. If the dough gets too warm and hard to handle, lay the dough with parchment on a sheet tray and pop it in the fridge. After 5-10 minutes continue cutting our rounds and filling. The rolled pie crust can be cut and made the day before.
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