Mama Maggie's Kitchen

0 Preheat oven to 375°F and line a baking sheet with parchment paper. 
1 Unroll pie dough. Using a round cookie cutter, cut 3-4 inch circles out of one sheet of dough. 
2 Gently roll up the remaining scraps of dough. Roll it out again to make more round cut outs. 
3 Place cut outs on the baking sheet. 
4 In a medium-sized bowl, mix together the blueberries, lemon zest, lemon juice, sugar, salt, and cornstarch. Mix to combine. 
5 Add 1 tablespoon of the blueberry mixture to the center of each round cut out. 
6 Fold dough over and press with your fingers to seal. 
7 With a fork, press down on the edges to seal the dough even more. 
8 Whisk an egg with water and brush the tops of the empanadas.   
9 Sprinkle with sugar.
10 Using a knife, cut two or three small slices on the tops of each empanada. 
11 Bake for 18-20 minutes or until golden brown.