Instructions:Line two sheet pans with parchment paper and set aside.

First, make the blueberry filling:In a small saucepan set over medium high heat, combine the blueberries, lemon juice, sugar, and cornstarch. Heat until the mixture begins to simmer.

Once simmering, stir constantly and mash the berries lightly. Turn the heat down if the mixture bubbles and boils too vigorously.

Continue simmering, stirring, and mashing the berries for 5 minutes until the mixture is thick like pudding.

Once the mixture is thickened, remove the blueberry jam from the heat and allow it to cool slightly before transferring it to a bowl. Pop the bowl in the fridge to chill completely before filling the cookies. The jam will thicken as it cools, and you'll have approximately 1/2 cup of jam.

Next, make the Pie Dough:In the bowl of a food processor, add flour and salt. Pulse a few times to combine.

Add in the cold, cubed butter and pulse until the mixture looks like coarse sand.

Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.

Drizzle in the water and pulse until the mixture starts to form a ball around the food processor blade.

Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.

Once mixed, dump the pie dough onto a piece of plastic wrap.

Gently form the dough into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough.

Wrap tightly in the plastic and chill in the fridge for one hour. 

Cut out the cookies:Once the jam and pie dough have chilled, remove the pie dough from the fridge and place on a lightly floured work surface. Grab a rolling pin and dust with flour as well.

Roll the pie dough out until it is about 1/8" thick. It can be a little over, just keep it thinner than 1/4".

Using a 2" sized circle cutter, cut out discs of pie dough. Transfer the discs to a sheet pan or cutting board to get them out of your way. Pop the discs in the fridge if the dough is getting too soft and warm.

Once all the discs are cut out. Gather the scraps and gently pat them together. Wrap in plastic and pop them in the fridge to chill and relax the gluten. We'll re-roll these later.

Assembling the pie cookiesCombine the egg and heavy cream in a small dish and whisk until combined. Set aside in the fridge until ready to use.

Lay about 12-15 pie dough cutouts on your prepared cookie sheet, allowing about 2" in between each disc. Put the remaining pie dough cutouts in the fridge while you assemble the cookies.

Grab your blueberry filling and drop a 1/2 teaspoon of pie filling into the center of each cookie disc. Do not scoop heaping amounts. Make sure the filling is level or even slightly less than the measuring spoon.

Repeat until all the discs have a dollop of blueberry jam in the middle.

Brush a little egg wash around the edge of the pie crust. This will act as glue to attach the top crust.

Grab another dough cutout and place it on top of the blueberry jam. Lightly press the edges around the filling to glue them together, then grab a fork and crimp the edges closed. Try not to press on the jam filling.

Repeat this process until all the pie dough discs are topped, glued, and crimped together. Pop the pan in the freezer and freeze until firm (about 15 minutes).

While the cookies are freezing, preheat the oven to 400°F and re-roll, and cut out your remaining pie dough in the fridge.

Repeat the same cutting, filling, sealing, and freezing process as above until all the pie dough and jam has been used up.

Bake the cookies:Once the cookies have firmed up in the freezer, give them a brush with the egg wash.

Use a thin knife to cut 4 slits in the top of each cookie*. These slits will help the steam escape during baking.

Sprinkle the cookies with the turbinado sugar and bake at 400F for about 15-18 minutes until golden brown and puffed.

Remove the cookies from the oven and when the cookies are cool enough to handle, transfer them to a cooling rack. Serve and enjoy!