Preheat oven to 400 degrees F.

Combine berries with sugar, zest, and cornstarch. If whole fresh berries, lightly mash to help release just a little bit of the juices. Let stand for at least 10 minutes while prepping your pie crust.

Roll out pie crust (I recommend still rolling as two separate crusts to avoid overworking. You may roll scraps after the initial turnovers are formed. Just remember, the more times you roll, the tougher the pastry dough will get).

Using a 4-6 inch diameter bowl, cut out circular disks. Place onto two large baking sheets (may line with parchment if desired).

In the middle of each disk, place a scoop of filling (how much will depend on the size). Do not overfill as the juice will try to squeeze out towards the edges as you are sealing and may make a huge mess and make it difficult to seal!

Fold over into a half circle.

Pinch edges together to seal.

With a fork, crimp edges to create a better seal.

With a sharp knife, cut 3-4 slits on top of the turnover for steam to escape.

Brush top of crust with egg wash.

Sprinkle with granulated sugar.

Bake for 17-20 minutes, or until outside is golden brown.