Take the pie dough out of the refrigerator and roll out to between 1/8” to 1/4” thick. Use extra flour to keep dough from sticking to the counter and roller. Cut into circles using a 3” cookie cutter.
Re-roll the scraps and continue to cut into circles. One batch of pie crust should yield 18 circles, enough for 9 hand pies. Place the circles on a parchment lined baking sheet and refrigerate until ready to use.
Optional: At this point, you can roll out the second batch of pie dough to create decorations if desired. Cut shapes using mini decorative cookies cutters, and cut strips about 1/8” thick to create braids for the borders.
Beat an egg with one tablespoon of cream, milk or water to make egg wash.
Take out the dough circles from earlier, place half of them on a parchment line baking sheet about 1”-2” apart.
With the other half, roll them out slightly larger than originally, about half an inch more. These will be use as the top of the hand pies.
Brush egg wash around the edge of one of the circle on the baking sheet, spoon 1 teaspoon of lemon curd in the middle, and spoon 1 very heaping tablespoon of the blueberry filling on top. Take one of the larger circles rolled out earlier and cover the filling. Press the edges together and seal with a fork. Repeat for the remaining circles.
Optional: To decorate the pies, brush the top of the pies, wherever you want the decorations to stick to with egg wash and add decorations on top. Trim the braided pieces to fit the entire circle or half circle. Add cut out shapes to cover the seams, or ends of the braids.
Preheat oven to 425°F, let the pies rest in the freezer (or refrigerator) while the oven is preheating.
Just before baking, brush egg wash generously over the entire surface of the pies, including the decorations. Create steam vents on the top by poking holes with the tip of a paring knife. Sprinkle with turbinado sugar.
Bake 16 minutes uncovered until golden brown
Remove from oven and allow to cool to the touch on a wire rack.