Preheat oven to 425°F. Remove pie crusts from the package and allow to come to room temperature while you prepare the filling.

Dump pie filling in a shallow bowl and add lemon zest. Mix until blended. Set aside.

Unroll pie crusts and cut 6 circles from each crust using a 4-inch biscuit cutter. You may have to re-roll the scraps to get the 6th circle.

Using a 1 tbsp cookie scoop, drop blueberry pie filling into the center of each pie crust circle. Fold in half and pinch edges completely. Fold pinched edges over and press with the tines of a fork to seal. Poke hand pie with a fork once, to prevent bursting.

Beat egg white in a small bowl until frothy. Brush over the tops of each hand pie. Bake on a parchment paper

I recommend these easy cut parchment paper for baking sheets with parchment) lined baking sheet (1 inch apart) for about 15 minutes, until browned.

While pies are baking, whisk together the powdered sugar and lemon juice until smooth. While pies are still warm on the baking sheet, drizzle glaze over each pie.