Pre-heat oven to 400° F.

Combine blueberries, sugar, cornstarch, lemon zest and lemon juice in a sauce pan. Stir on medium high heat until thickened. Remove from heat and let stand at room temperature.

Roll out the pie crust following the brands instructions. Cut as many stars in the dough as possible, reworking the dough and rolling out as needed. Remember you will need two stars (a top and bottom) for each hand pie.

Whisk one egg in a small bowl, and set aside to use for assembling the hand pies.

Place a spoonful of the blueberry sauce in the center of each star.

Dip your finger into the egg wash, to apply a little around the edge of each star to help seal before placing the other star on top.

Press edges of dough together with a fork to seal.

Place blueberry hand pies on a parchment lined baking sheet. Cut a slit in the top of each hand pie with a sharp knife to allow steam to escape while baking. Sprinkle with sugar.

Bake at 400°F until golden brown for about 20 to 25 minutes. Remove from oven and place hand pies on a wire rack to cool.