Directions

1. Preheat over to 350 degrees F
2. Combine Kodiak Cakes mix, salt and sugar into a bowl and mix
3. Add very cold butter and Kodiak Cakes mixture to a food processor
4. Pulse until mixture becomes crumbly
5. Add ice water slowly until dough forms together
6. Remove dough onto a floured surface, and form into a ball
7. Wrap in plastic or wax paper and place in the rifrigerator
8. In the meantime, add blueberries to a sauce pan
9. Add lemon juice and sugar
10. Bring to a boil and stir frequently until all the blueberries pop and mixture becomes more of a liquid
11. Add cornstarch, mix until combined and remove from heat to let cool
12. Remove pie dough from the fridge, and place on a floured surface
13. Roll dough out until about 1/4 inch thick
14. Cut and place into greased mini pie molds
15. Fill each pie mold with blueberry filling(about 3/4 full)
16. Cut a piece of dough big enough to cover each pie, and cut the extra dough off
17. Make slits in the top of each pie for venting(cut out a star in the middle of the top of each pie before placing on top, and then cut slits)
18. Beat egg in a small bowl with about 1 tablespoon water
19. Brush the top of each pie with egg wash
20. Sprinkle turbinado sugar on each pie
21. Place all pie molds on a large baking sheet
22. Bake for 18-22 minutes, or until pies are golden brown on top(if you're making a larger pie, a longer baking time is needed)
23. Serve with ice cream or whipped cream...or BOTH! Enjoy!