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Mix filling: Stir together sugar, cornstarch, and salt. Add berries and zest; toss to coat, mashing some berries against side of bowl.
Roll out pastry dough: On a lightly floured surface, roll pastry into a rectangle; cut into six 4-by-5-inch rectangles.
Assemble pastries and freeze: Place 1 heaping tablespoon of filling lengthwise on one half of each rectangle, leaving a ½-inch border. Whisk egg with 1 teaspoon water. Brush borders with egg wash; fold dough over filling and press edges to seal. With the tip of a sharp knife, cut vents in each pastry. Arrange pastries on a parchment-lined baking sheet; freeze until firm, 20 minutes (or, wrapped in plastic, up to 2 days).
Bake and glaze: Preheat oven to 400 degrees. Brush pastries with egg wash. Bake, rotating sheet halfway through, until deep golden brown and juices are bubbling, 25 to 27 minutes. Transfer using parchment to a wire rack; let cool completely. Glaze and decorate as desired. Let set before serving. Sugar/Blueberry Glaze
Whisk glaze ingredients: Place blueberries in a resealable plastic bag; crush with a rolling pin until finely ground. (You should have 1 tablespoon.) Transfer to a bowl; whisk in sugar. Gradually whisk in 1 tablespoon water and vanilla. Whisk in more water, 1 teaspoon at a time, until thick like honey. Whisk until smooth. Use immediately.