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Set oven to 400°F and line a sheet pan with parchment paper.
Roll crust to ¼ inch thick, cut into 3–5 inch rounds.
Cook half blueberries with sugar, cornstarch, salt, and lemon until thick, stir in rest.
Spoon filling into rounds, brush edges with egg wash, fold, and crimp.
Brush with egg wash, sprinkle sugar, cut vents.
Place pies on sheet pan, bake 25–30 minutes until golden and bubbling.
Let cool slightly before serving warm or at room temperature.