1. Line a baking sheet with parchment paper. Set aside.

2. Mix the cornstarch and water together in a small bowl. Set aside.

3. Add the blueberries, sugar, and lemon juice to a medium saucepan and cook over medium-low heat for 6 minutes gently stirring constantly.

4. Turn the heat to medium-high and stir in the the cornstarch/water mixture.

5. When the blueberry filling reaches a boil, turn off the heat, stir in the vanilla, and let the filling cool to room temperature.

6.  Unfold the the puff pastry sheets and place them on a lightly floured surface.

I flour a large piece of parchment for easy clean up! ?

7. Using a sharp knife, cut each sheet into 9 equal squares.

• 1 lengthwise cut left to right
• 3 even cuts top to bottom
• 9 rectangles for the bottoms of the Homemade Blueberry Picnic Pies
• 9 rectangles for the tops of the Homemade Blueberry Picnic Pies

8. Transfer the 9/bottom rectangles to the prepared baking sheet.

9. Use a pastry brush to brush the edges of the 9/bottom rectangles with the egg wash.

10. Staying within the egg washed edges, spoon a bit of the cooled blueberry mixture onto each of the 9/bottom rectangles.

11. Lining up the edges, place the 9/top rectangles over the filling. Crimp the edges with a fork to seal shut.

Repeat.

12. Chill the Homemade Blueberry Picnic Pies in the refrigerator for an hour.

13. Preheat the oven to 375° F.

13. Brush the tops of the Homemade Blueberry Picnic Pies with the egg wash and sprinkle with the sparkling sanding sugar.

14. With a sharp knife, put two slits in the tops of each pastry.

15. Bake the pies for 30 minutes or until the tops are golden brown. Remove Homemade Blueberry Picnic Pies from the oven and allow to cool on a baking rack until ready to package pretty or serve.