Make the Jam:

1. Into a small saucepan, and over Medium-high heat, place the blueberries and the water. Mash with a large spoon or a potato masher. Add the sugar, mix until dissolved, cooking an additional minute.
2. Add the lemon zest and juice and bring to a rolling boil.  Continue boiling 7-8 minutes until mixture begins to thicken.
3. Place in a glass or ceramic dish to cool completely. 

Make the Crust:

1. Slice the cold butter – about 10 slice per stick. Place slices in the freezer while you gather the other ingredients for the crust. Into the bowl of a stand mixer fitted with a paddle attachment, place the flour, sugar and salt. Mix a few seconds to combine. Add the slices of cold butter. Have the ice water at your side.
2. Turn the mixer to the lowest speed and mix for several seconds, just until slices appear to be coated with flour and a little misshapen. Turn off mixer.
3. When you’re ready to add the ice water, return the mixer to lowest speed and slowly drizzle in the water, until the point where the dough still has a “shaggy” look and the flour at the sides of the bowl has disappeared. This takes only a very short time, maybe 12-15 seconds or so.
4. On a floured surface, pour out the dough. Divide in half. Shape each half into a small rectangle about an inch thick. Wrap each tightly in plastic wrap and place in the fridge for at least an hour, up to several days.

Shape the Hand Pies:

1. Preheat oven to 350F (conventional), or 325F for Convection. After refrigerating crust, remove from fridge and let it set at room temperature 10-15 minutes, this will make it easier to roll out. Roll each rectangle into a larger rectangle of about 9×12 inches, plus a little extra at the edge.  This will give you enough crust to cut each into nine 3×4” rectangles. Feel free to cut them free-form or using a ruler. Depends how perfect or rustic you care to make them. No need to separate the shapes from each other yet, just cut the lines as you wish. Designate one of the sheets of crust as “bottom” and one as “top”.
2. Using a pastry brush, coat the “bottoms” sheet of rectangles with an egg wash, just your egg beaten nicely with a Tablespoon or two of milk or water.
3. Place a heaping tablespoon of the blueberry jam on each egg-washed rectangle.  Top each with a “top” 3×4 rectangle. Using your fingers, press down around the edges of each rectangle to seal.
4. Gently separate each rectangle from the others at this point. Then, using a fork or a chopstick, press the edges together to further prevent the filling from leaking. 
5. Place each pie onto a baking sheet, leaving at least an inch between pies.
6. Bake in preheated oven 30-32 minutes, or until golden brown.  Don’t worry if filling leaks a bit while baking.  

Top the Cooled Pies:

1. When pies are fully cooled, mix together the Glaze ingredients and top each pie with a spoonful of the glaze.  Decorate with sprinkles or finishing sugars as you wish. 
2. Pies keep at room temperature for several days.