Instructions

1. Prepare 1/2 cup ice-cold water and keep in fridge. In a food processor, pulse flour, sugar and salt. Add in half of the butter and pulse for 30 seconds. Add in the rest of butter and pulse until the mixture looks like coarse meal. Sprinkle about 6 tablespoons cold water over mixture and pulse until dough comes together in clumps. If dry, add a little bit more water (1 teaspoon at a time) until dough comes together. Remove dough from processor and pat into a disk. Divide dough into two equal disks and wrap in plastic wrap.
2. Chill for at least an hour or overnight. The dough can be made up to 3 days ahead. Keep chilled. Let stand at room temperature a few minutes before rolling out.
3. Preheat oven to 375 degrees F. Combine the blueberries, lemon zest and juice, extracts, 2 tablespoons sugar and cornstarch in a medium bowl and set aside. Let sit for at least 20 minutes.
4. In another small bowl, whisk together the cream cheese, lemon juice and remaining sugar until well combined.
5. Roll out one disk on a lightly floured surface to a large circle, about 1/8-inch thick.  Using a 4-inch round cutter, cut out 6 circles. Transfer each to a parchment lined baking sheet. You might have to re-roll the scraps to get 6.
6. Top each circle with a scant tablespoon of cream cheese filling in the middle. Add a generous tablespoon of the blueberries on top of the cream cheese, leaving at least an inch on the edge. Refrigerate while you roll out the other disk.
7. Roll out the last disk on a lightly floured surface to about 1/8-inch thick circle. Cut out 6 circles as before.
8. Cover each pie bottom with a top and crimp the edges. Cut out two slits on the top of each pie. Brush with the egg wash and sprinkle the tops with turbinado sugar.
9. Bake pies for 20-25 minutes until golden brown and juices running.
10. Let pies cool completely before serving.