Step 1

In the bowl of a food processor, add the flour, sugar and salt. Pulse a few times to combine.

Step 2

Next, dice the cold butter and add it to the food processor. Pulse it about 10 times to evenly incorporate it into the dough--the pieces should be about the size of peas.

Step 3

Next, slowly stream in half the water, and pulse the dough a few times to bring it together. Stream in the remaining half of the water and pulse the dough until it comes together in a ball.

Step 4

Remove the dough from the food processor. Divide it in half, wrap each half in plastic wrap, and press it flat into a disk. Chill for about 15 minutes. You can chill it up to 2 days in advance, but let it rest on the counter for 30 minutes before attempting to roll it.

Step 5

Flour a work surface very well, and flour a rolling pin.

Step 6

Roll out one dough disk into a rectangle that measures roughly 15" x 8". Trim the edges into a perfect rectangle, and then cut out 6 small rectangles that measure roughly 5 x 3". If the dough seems overly wet, use extra flour to keep it from sticking.

Step 7

Move the 6 rectangles to a baking sheet lined with parchment paper.

Step 8

Repeat with the other dough disk, but these 6 rectangles are your top crusts. Set them aside.

Step 9

Next, preheat the oven to 425.

Step 10

In a small bowl, combine the blueberries, corn starch, sugar, lemon zest and juice, cinnamon and salt. Stir to combine. Set aside.

Step 11

Next, (and this is the most important part): beat together the egg and milk mixture. Brush it on the bottom crusts evenly.

Step 12

Then, divide the blueberry filling mixture on top of 6 of the dough rectangles. Pile it in the center of the dough, leaving a 1/2" border on all sides.

Step 13

Cut out a small shape from the top crusts (I chose a star, but you could also just cut slits). Place the top crusts on top of the blueberry filling, and using your fingers, gently stretch the dough to make the edges meet. Press the edges of the pie together lightly to seal it. Then, use a fork to crimp them closed.

Step 14

Finally, brush the remaining egg and milk mixture on top of the pies. Sprinkle with coarse sugar.

Step 15

Optional: cut out additional shapes with dough scraps to decorate the pies.

Step 16

Bake the pies for 18 minutes, or until the crust is golden brown and the fruit filling is bubbly.

Step 17

Let cool, and then enjoy!