Preheat oven to 180°C/350°F. Line an oven tray with baking paper.

Process flour, almond meal and 2 teaspoons coconut sugar until combined. Add ricotta, oil and 2 tablespoons ice-cold water; pulse until dough starts to come together. Transfer to a work surface and gently knead to bring dough together. Cut dough in half, shape each half into a disc and enclose in plastic wrap. Refrigerate for 30 minutes.

Meanwhile, place blueberries, remaining coconut sugar, the rind, juice and cornflour in a medium saucepan. Cook, stirring and lightly crushing some of the berries, over medium heat for 4 minutes or until mixture thickens. Transfer to a bowl; cool slightly.

Roll half the dough out on a lightly floured surface to 2mm thick. Using a 9cm cutter, cut out 6 rounds. Place on prepared tray. Divide the berry filling between the rounds, leaving a 1cm border. Lightly brush dough edges with egg. Roll remaining dough out on a lightly floured surface; cut out 6 x 10.5cm rounds. Cover pies with the larger rounds, pressing down on the edges with a fork to seal. Lightly brush tops with egg and sprinkle with extra sugar. Using a sharp knife, cut two x 2cm slashes in the top of each pie.

Bake for 25 minutes or until golden brown. Serve hand pies warm, dusted with icing sugar and topped with extra strips of lemon rind, if you like.