Preheat oven to 350 degrees. Prepare a baking sheet with foil on it, be sure to spray the foil with baking spray.

Mix blueberries together with sugar (look at measurement in the ingredient listing) in a small or medium sized bowl. Set aside.

Whether the pie dough is leftover or packaged pie crust, mold the dough into a square shape and roll out to about 1/8 inch think.

Cut into 4 or 5 inch squares. Add a little bit of the blueberry sugar mixture into the middle of the squares. Be careful not to overfill them!

If you choose, add egg wash to the edges of two adjacent sides. Then, take one corner and fold over to meet the other corner, creating a triangle. Using the tines of a fork, push down on the edges to create a crease. Using the fork, prick holes on top of the hand pie, twice. Brush an egg wash over it and sprinkle sugar on top.

Reroll leftover dough from cutting and/or 2nd pie crust until you have used up your dough and blueberries and repeat the above steps for each pie.

Bake for 15-18 minutes or until golden brown.