In a small saucepan, combine blueberries, sugar, lemon juice, and lemon zest.
Cook over medium heat until the berries start to break down (about 5–7 minutes).
In a small bowl, mix cornstarch and water, then stir it into the blueberry mixture.
Let it simmer another 1–2 minutes until thickened.
Remove from heat and let it cool completely.
Roll out your pie dough on a lightly floured surface.
Use a round cutter to cut out circles.
You’ll need two circles per cookie (top and bottom).
Spoon a small amount of blueberry filling into the center of one circle.
Top with a second circle.
Use a sandwich cutter or press the edges with a fork to seal.
Make sure the edges are sealed well so the filling doesn’t leak.
Add Egg Wash
Brush the tops lightly with egg wash.
You can also add a small slit on top if you want a more “pie” look.
Preheat oven to 375°F.
Place cookies on a parchment-lined baking sheet.
Bake for 15–18 minutes, or until golden brown.
Let cool completely before glazing.