Preheat the oven to 375℉ and line 2 baking sheets with parchment paper.

In a medium saucepan, combine the blackberries and sugar. Heat over medium heat and cook the berries mashing with a spoon, until they break down and release their juice. This will take about 2 minutes.

In a small bowl, stir together the cornstarch and lemon juice. Stir the cornstarch mixture into the berries and then add the lemon zest and stir until it's well mixed and there are no cornstarch lumps.

Keep stirring, over medium low heat, until the filling thickens, anywhere from 2-4 minutes. Remove from heat and transfer to a bowl and cool just a bit.

On a lightly floured counter, roll out one of the pie doughs until it's about 1/8" thick. Use a 5" round cookie cutter to cut out as many rounds as you can. Repeat with the second dough round, and then gather the dough scraps to preroll. You need at least 8 rounds.

Place the dough rolls on the baking sheet. Place 1 cube of the cream cheese and 1 Tablespoon of berry filling in the center of each dough round. Fold the dough over to form a crescent and crimp the edges with a fork to seal them.

Repeat with all the dough rounds.

Repeat with remaining pie dough rounds, cream cheese and filling. Whisk together the egg and 1 tablespoon water in a small bowl. Brush all the filled pies with the egg wash, sprinkle with the raw sugar and cut small vents into the pies. (If you brush them after venting, the egg will cover the vent!) Bake until the pies are golden brown, 20 to 25 minutes.

In a small bowl, whisk together the egg and 1 Tablespoon water. Brush all the filled turnovers with the egg wash and then sprinkle the tops with raw sugar. Cut small vents into each turnover and bake for 20-25 minutes to until they are a nice golden brown. Remove from oven and cool for at least 15 minutes before serving.