Instructions

1. In a medium saucepan over medium heat, cook the blueberries, sugar, lemon zest, lemon juice, and salt until boiling. Once boiling, turn heat to low and simmer for 15-20 minutes, until the blueberries break down and the mixture thickens.
2. Remove from heat and strain out the majority of the jam’s liquid through a fine mesh strainer. Don’t push the jam through the mixture, just let the majority of the liquid drip out on its own.
3. Place strained jam into a bowl, add in vanilla extract and gelatin, and stir to combine. Place in fridge to cool to room temperature.
4. Preheat oven to 425°F. Line 2 large cookie sheets with parchment paper. Set aside.
5. Lightly flour a work surface. Mix together egg and water in a small bowl.
6. Roll out pie dough and use star-shaped cutter to cut dough into stars. Place onto cookie sheet, then lightly brush egg mixture over dough. Spoon 2 teaspoons jam onto each star, then top with an additional star. Press each corner down slightly, then use a fork to create indentations around the edge of the stars.
7. Brush the tops of the stars with the remaining egg mixture, then poke a fork hole into each star to allow air to escape.
8. Bake for 13-15 minutes, until golden brown.
9. While the pies are baking, melt your white chocolate in a microwave in 15 second intervals, stirring in between each heating.
10. Once pies come out of oven, allow to cool for 10 minutes before drizzling tops with white chocolate!