Preheat oven to 400 degrees F and line a baking sheet with parchment paper or a Silpat line, set aside.

Lightly flour your work surface and unroll the crusts.

Lightly flour a 2-inch cookie cooker and cut out as many circles as you can, 6-8 is the average amount you should be able to cut.

In a small bowl stir together blueberries, granulates sugar, lemon juice, lemon zest, and cornstarch.

Fill the center of half of the pie dough circles, making sure to leave at least a 1/4-inch border around the edges.

In a small bowl whisk together egg and milk.

Brush the edges of the filled circles with the egg/milk mixture and place the second dough round on top.

Crimp the edges of the pies with a fork and cut a few slits in the middle of each pie, this will help to vent steam while the hand pies bake.

Brush the top of the hand pies with the egg/milk mixture.

Sprinkle the tops of each hand pie with sanding sugar.

Place the pies onto the prepared baking sheet and bake until golden brown, about 15-18 minutes.

Enjoy warm or room temperature.