Blueberry Pop Tart in 55 Minutes

Instructions:

1. Combine blueberries, sugar, cornstarch, lemon juice, and cinnamon in a saucepan over medium heat. Stir occasionally for 8–10 minutes until the berries burst and the mixture thickens into a jammy consistency. Remove from heat and let cool completely.
2. Whisk flour, sugar, and salt in a bowl. Add chilled butter cubes and use a pastry cutter or fork to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
3. Gradually stir in ice water, one tablespoon at a time, until the dough just holds together.
4. Roll the dough on a floured surface into a large rectangle about ¼ inch thick, then cut into 8 equal rectangles.
5. Place 1-2 tablespoons of cooled blueberry filling on each rectangle, top with a second layer of dough, and seal the edges using a fork-crimp.
6. Brush the tops with an egg wash (beaten egg and water) and bake for 25 minutes until mahogany-colored and crisp.
7. Whisk together powdered sugar, milk, and vanilla extract to create a glaze; drizzle over cooled pastries.