Divide the blueberries in half, placing 255g in a medium-size bowl, and 255g in a small saucepan. Add two tbsp of water, and 1 tbsp of lemon juice to the blueberries in the saucepan and begin cooking over medium heat for 2 minutes.

While the blueberries are cooking, in a small bowl, combine the 1/2 cup sugar, 3 tbsp of cornstarch, 1/4 tsp cinnamon, and 1/4 tsp salt. Then pour this into the saucepan with the blueberries. Continue cooking over medium heat for about 5 minutes. The blueberries will get really thick. Remove them from the heat and stir in 1 tbsp of butter. After this, scoop the cooked blueberries into the bowl with the fresh blueberries. Stir to combine and then place in the freezer to begin chilling the mixture.

Line a baking sheet with parchment paper.

In a medium-size bowl, combine 2 1/2 cups flour with 1/2 tsp of salt, and 4 tsp of sugar. Next, cut 2/3 cup of coconut oil into the flour. After this, stir 8-10 tbsp of water to bring the dough together. Make sure the dough is not too dry or it will crack while you're trying to roll it out.

Generously flour the counter and roll the dough out into a large circle that is 1/4" thick. Use a 5" round circle to cut out the hand pies. Place them on the baking sheet as you go. Squish up the discard, roll it into a ball, re-flour the counter, and roll it out again. Cut more circles. Repeat until all the dough is gone and you have 10 circles.

Remove the filling from the freezer and stir it. Scoop 3tbsp of filling into the middle of each circle. Mix up the egg wash and brush it along the bottom half of the circle. Fold the top half of the circle over the filling, lining it up with the bottom half, and use a fork to press the edges closed. Try to keep the edges clean of filling as this makes the seal weaker and they'll break open in the oven. Repeat until all ten are filled, folded and pressed.

Place them in the refrigerator for at least 10 minutes. This will chill the coconut oil and help them hold together better while baking. Meanwhile, preheat the oven to 350 degrees.

After they're done chilling, remove them from the fridge, brush them all with the leftover egg wash, and place them in the oven. Bake for 45-50 minutes or until they are a nice golden brown!

Toward the end of the baking time, make the glaze. In a small bowl, mix together the 1/2 cup of powdered sugar with 1/2 tbsp of milk and 1 tsp of vanilla. Set to the side.

Once the Blueberry Hand Pies are finished baking, remove them from the oven and immediately brush the tops of each one with the Vanilla Glaze while they're still hot. You can also sprinkle them with lemon zest for a little added fanciness!

Remove them from the baking tray and let them finish cooling on a cooling rack.

Pick up that hand pie and get a bite! Enjoy!