Preheat the oven to 375 degrees.
Whisk together egg and water and set aside.
Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it.
Using a rolling pin, quickly roll dough out to about 1/4 inch thickness.
Cut out circles using a large cutter the size of about 4 ½ circumference.
Spoon about ¾ to 1 ½ tablespoons filling onto one half of each circle of dough. Next spoon a couple of blueberries on top of the filling.
Brush a little egg wash around the outside of the dough circle, and fold it in half so the other side comes down over the filling, creating a semicircle.
Seal each hand pie by pressing the edges of the dough together with the tines of a fork then add two tiny slits to the top of each pie.
Brush with egg wash and sprinkle with raw sugar.
Place back in the refrigerator for about 20-25 minutes to firm up before baking.
Once firm, bake for about 20-30 minutes or until golden brown and puffed. (If you made super thick dough, you would have to bake for up to 40 minutes). Cool until room temperature or just warm.
Drizzle with blueberry glaze and serve.