Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat and set aside. 
2. In a heavy bottom saucepan, cook the blueberries, lemon juice, and granulated sugar on medium-high heat for 4-5 minutes.
3. Once cooked down, use a masher or the back of a spoon to mash the berries. 
4. In a small bowl, mix together the cornstarch and 1/4 cup water to create a slurry.
5. Pour the slurry into the berry mixture, stir well to combine, and reduce the heat to medium-low and cook until thickened.  Usually 3-4 more minutes. 
6. Remove from the heat and set aside for 10 minutes to cool.
7. Lay the pie crust out on a clean surface, and roll into even thickness, then use a cookie cutter or bowl as a guide and cut the crust into circles.  
8. Continue cutting and then rolling the dough out again until all dough is used.  This should create 10-12 circles.
9. Place the dough circles onto the prepared baking sheet(s). 
10. In a small bowl, whisk together one egg and 1 teaspoon water to create an egg wash. 
11. Brush the outside of each pastry circle with a small amount of egg wash. 
12. Fill the center of the dough with 1 heaping teaspoon of the blueberry compote and 1 teaspoon of mascarpone cheese. 
13. Fold the dough over creating a half-moon shape and crimp the edges to seal. 
14. Cut a small slit in the top of each pie.
15. Brush the tops with additional egg wash, then sprinkle with a bit of sugar.
16. Bake for 20-25 minutes until golden brown and bubbling. 
17. Let cool on the pan for 5 minutes before transferring to the wire rack to finish cooling.  You may serve immediately or let cool for 10-15 minutes before serving. 
18. Refrigerate any leftovers.