It looks so good! I'll have to try this recipe! Makes approximately 32 3-inch pie cookies. Ingredients for Pie Crust 2 ½ cups flour (whole wheat pastry or all-purpose) 6 tablespoons sugar 1 teaspoon salt 2 ½ sticks (12 tablespoons) cold unsalted butter ~½ cup ice water Ingredients for Filling 2 ½ cups blueberries ½ cup sugar (my blueberries were a little sour, lower this if yours are riper) juice and zest from ½ lemon 1 tablespoon melted butter 1 tablespoon cornstarch Method Mix the flour, sugar, and salt together with a fork. Cube the butter and "cut" it into the flour mixture with a pastry cutter until there are no butter bits that are bigger than a pea. Make sure you don't go smaller than this, however, since you'll start to lose flakiness if the butter is too small. Add the ice water, a tablespoon or two at a time and use a fork to wet the flour/butter mixture. Keep adding until the dough just starts to hold together. You don't want the dough too wet, and you don't want to mix in the water too much. I find it useful to just use my hands to mix at this point. Divide the dough in two, cover each half with plastic wrap, and refrigerate for a couple hours at least (overnight is best). This is especially important with the whole wheat pastry flour since it makes the dough a little easier to work with. Toss the blueberries, sugar, lemon juice and zest, butter, and cornstarch in a medium bowl. Set aside. Preheat your oven to 350° F. Line the bottom of a cookie sheet with parchment paper. Remove one of the covered dough halves from the refrigerator. Divide this in half and roll out on a floured board. Using a 3-inch round cutter, cut eight circles out of the pie dough. Place these on the parchment paper, evenly spaced. Spoon a small amount (5-6 blueberries and a little sauce) into the center or each pie circle. Cut eight more circles out of the pie dough (you may have to gather the scraps and re-roll it out). Place each circle on top of the blueberry-topped bottom circles. Press down the edges with something thin (the top of a paintbrush or pen would work). Brush with egg yolk and sprinkle with sugar. Cut some small slits in the top. Bake for 10-14 minutes, or until the filling is bubbly. Cool on a wire rack. Repeat in three more batches with the rest of the pie crust and filling.