Combine the powdered sugar with the lemon zest, lemon extract and 1 tablespoon of cream in a small bowl until lumps are gone. If the mixture is too thick, add 1/2 tsp of additional cream at a time until syrup-like consistency.
Set aside until ready to drizzle on the cooled pies.
MAKE THE PIES
Line a large baking sheet with parchment paper. You'll need a lightly floured rolling pin. You'll need a 3" fluted cookie cutter. You'll need a pastry brush or silicone brush too. On a lightly floured work surface, unroll one pie crust and gently flatten the crust out with a rolling pin. The goal here is a smooth crust thats just slightly rolled out.Cut the crust as many times as you can with the 3" cookie cutter, gathering the un-used crust scraps up with your fingers and rolling them out again with a lightly floured rolling pin to make as many 3" cut-outs as you can,.
Repeat this process for the second crust.
Place a 1/2 teaspoon of blueberry jam in the middle in the middle of the crust round. Don't over-fill or the filling will leak with baking. Brush some of the beaten egg around the edges of each crust with a pastry brush, as well as the inside edges of the crusts, then fold over and press lightly to seal.
Continue until all pies are made, placing the finished pies on the baking sheet lined with parchment paper.
Refrigerate the pies for 15 minutes.
Brush the tops of the pies with the remaining egg wash. Bake for 15-18 minutes until crust is lightly brown.
Remove from oven and cool completely on a wire rack.
Drizzle a teaspoon or so of the lemon glaze on each pie, and sprinkle with lavender (or other) sprinkles if desired.
Try using other jam flavors too! Favorites are raspberry, cherry and apricot.