1Pre-made Pie Crustfound in the refrigerated section of your grocery store...usually near the butter
1cBlueberriesfresh or thawed (if frozen)
1/4cSugarif your blueberries are not very sweet, you may consider adding a bit more than the 1/4 cup
1tbspCornstarch, Arrowroot Powder or Tapioca Flour
1 1/2tspLemon Juice
JUST BEFORE BAKING:
1/4 cNon-Dairy Milkfor brushing and sealing the pastries
FOR THE OPTIONAL GLAZE MENTIONED IN THE POST (not shown)
1tbspLemon Juiceor more if needed to get a drizzling consistency
TO MAKE THE BLUEBERRY FILLING:
Add blueberries, sugar, cornstarch, salt and lemon juice to a small saucepan over medium to medium high heat. Cook until the blueberries burst and release their juices. The sauce should be thickened at this point. Allow to cool completely.
Preheat the oven to 400 degrees and line a baking sheet with parchment or a silicone mat.
Unroll the refrigerated pie dough and cut as indicated in the post to give you six rectangles.
Place about 1 tablespoon into the center of each rectangle and brush the edges with almond milk. Fold in half.
With a fork, crimp the edges to seal.
Brush with almond milk and sprinkle with sugar.
Bake for 15 to 20 minutes or until golden and crisp. There will be some leakage. This is normal.
Allow to cool.
Stir together powdered sugar and lemon juice to create a glaze that can be drizzled. Add more juice if it's too thick, or more powdered sugar if it's too thin. Drizzle over cooled pastries and enjoy :)