Cook the berries over medium heat until they soften, pop open, and release their juice. Continue cooking until the juices come to a full boil. Mix the cornstarch slurry into the berries. Stirring constantly, cook the berries until the juices return to a boil and thicken.

Transfer the filling to a bowl and allow to cool completely before assembling the pies.

Roll the dough to 1/8" thick. Use a 4"-5" round cutter to cut circles. (I used a 4.5" cutter). Piece together the scraps, re-roll and cut until all the dough is used.

Place the dough rounds on your work surface. Brush each dough round with egg wash making sure to go all the way to the edges. Place a heaping tablespoon of the filling in the center of each round.

Fold the round over to form a 1/2 moon and pinch the edges to seal. Line the assembled pies to a parchment lined baking sheet and refrigerate for at least a 1/2 hour.

Line a second sheet pan with parchment paper. Use a fork to crimp the edge of each pie and poke a vent hole at the top of each pie. Line the pies onto the two sheet pans.

Bake until the pies are golden brown and the dough is completely baked, about 12-15 minutes. Some of the blueberry filling will leak out, that's fine.

Cool the pies on the sheet pans for 5-10 minutes until their cool enough to handle, but still slightly warm.

Dip the top of each pie into the glaze, completely submerging the top half of the pie. Set the pie onto a cooling rack to dry.

Serve slightly warm or room temperature.