Ingredients:
1 cup fresh blueberries
1/2 cup water
Zest of 1 small lemon or half of a large lemon
2 tablespoons cornstarch
2 tablespoons lemon juice
1/4 cup + 2 tablespoons sugar
Pinch of salt
Pie dough
One egg - beaten

Instructions:
In a saucepan, heat blueberries, water and lemon zest to a simmer for 3 to 4 minutes or until berries are soft. While that's cooking, combine cornstarch and lemon juice in a bowl until smooth. When the berries are soft, add the cornstarch mixture, sugar and salt and cook for an additional minute or two. When the mixture thickens, remove from heat and cool completely. (You can put the mixture in the refrigerator to cool down quickly if you are pushed for time.)

While the filling is cooling, unroll the pie dough. (Ready-made pie dough can be purchased at the grocery store. It's usually boxed and found in the refrigerated section where you find canned biscuits and rolls.) Cut out circles in the size you want using cookie cutters for small pies or the lip of a bowl for larger pies. Put the dough circles on a baking sheet covered with parchment paper. Place a spoonful of the cooled blueberry filling in the middle of the round cut out dough leaving at least 1/4 of an inch space around the edge of the dough. Then smooth on eggwash around the edge of the dough, fold the dough over (around the filling) and press the edges together. Then use the prongs of a fork and seal the edges by pressing the prongs into the dough making indentures all around the half-moon shaped edge. When all your pies are sealed, brush some eggwash on the top of the pies, sprinkle some sugar over the eggwash and cut a few slits into the top of the dough to let them breathe while baking. Put them in the oven for about 25 minutes at 350 degrees. You may want to turn the baking sheet halfway through the cooking time to make sure they bake evenly (depending on your oven). Take out when they are golden brown. They can be eaten warm or cooled. Enjoy!