Preheat oven to 450 degrees.

Cook over medium heat, blueberries, lemon juice, and lemon zest about 5 minutes. In separate bowl mix together cornstarch and water until cornstarch is dissolved. Add cornstarch mixture to blueberries. Lower heat on stove. Stir mixture until thick and bubbly, about 2 minutes.

Roll out pie dough in two separate rectangle flats about 1/4" thick. Cut each half into 9 rectangles about 3"x4".

Spoon about 1/3 cup blueberry filling in the center. Place second pie dough layer over filling. Gently press dough closed around filling, using your fingertips. Crimp edges with fork. Poke holes on top with toothpicks.

Brush top with egg wash. (1 egg beaten with 1 tablespoon water.

Bake in the preheated oven until pies are golden brown and filling is bubbling, about 9-11 minutes. Let cool for at least 10 minutes before glazing

Mix powdered sugar with lemon juice until smooth. Cover top of hand pie with glaze. Spring with lemon zest if desired.

Enjoy!