Directions:

1. Preheat the oven to 400°F.
2. In a bowl combine blueberries, brown sugar, orange zest, and cornstarch stir until all the blueberries are well coated. Set aside.
3. Lay out the thawed piecrust on a flat surface. Use a 4 inch circle pastry cutter to make 12 round circles with the pie crust.
4. Spoon a tablespoon of the blueberry mixture in the center of each circle.
5. Fold over one side of the circle to make a half circle and press the edges tightly. Use a fork to crimp the edges and make a fun pattern.
6. Lay all of the pastries onto a baking sheet. Use a pair of scissors to make a small slit right in the center of the pastry for ventilation.
7. Use a pastry brush to brush the pastries with the beaten egg.
8. Bake the pastries for 8-10 minutes or until golden brown in the preheated oven. Allow to fully cool.
9. To make the icing combine the Greek yogurt, powdered sugar, and orange juice in a bowl and mix until there are no lumps. When the pastries are cooled drizzle them with the icing. Enjoy.