BLUEBERRY PIE COOKIES

Ingredients
For the Filling:

• 1 T. butter
• 1 pint (about 1 1/2 c.) fresh blueberries
• 1/4 c. water
• 1/2 c. granulated sugar
• 1 T. cornstarch
• 1 tsp. lemon juice
• pinch ground cinnamon
• pinch salt

For Assembly:

• Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
• 1 large egg
• 1/4 tsp. water
• sanding sugar or granulated sugar for sprinkling on top (optional)

Directions

1. FOR THE FILLING: Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
2. Bring to a gently boil over medium to medium-high heat.  Lower heat and simmer  for about 1 minute until thickened (mixture will be quite thick).  Set aside to cool slightly.
3. FOR ASSEMBLY: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
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