In a large mixing bowl combine the flour, sugar and salt. Add the grated butter in the bowl and quickly but gently knead 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 throughout the dough. Form the dough into a flat ball, then cover and refrigerate for 20 minutes.

Meanwhile, in a small bowl, add the blueberries, brown sugar, cornstarch, lavender and combine. Stir in the lemon juice until incorporated.

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.

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.

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.