Blueberry Pie Cookies

Directions

1. 1
   FOR THE FILLING: Melt butter in a saucepan over medium heat.
2. 2
   Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
3. 3
   Bake at 350 for about 15 to 20 minutes, until crust is golden brown.
4. 4
   Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
5. 5
   Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds).
6. 6
   Remove to a wire rack to cool.
7. 7
   Bring to a gently boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick). Set aside to cool slightly.
8. 8
   Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges to seal each pie cookie, and then use a fork to crimp the edges.
9. 9
   Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
10. 10
    Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
11. 11
    Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using. Use a small knife to cut slits in the top of each pie cookie.