In a heavy bottomed pot add the blueberries, star anise, sugar and cornstarch with a splash of water. Cook over medium low for about 20 minutes, stirring occasionally until the blueberries have broken down and the juices have thickened. Set aside to cool.
Roll out the dough into a rectangle and cut into four equal smaller rectangles.
Place a heaped tablespoon of the blueberry filling onto one end of the rectangle. Fold the tops over the bottom and press the sides closed. Use a fork to further pinch the edges together.
Brush each pie with egg wash and sprinkle with sugar. Cut a small “x” in the top to vent.
Bake at 375 for 25 - 30 minutes until just golden brown.
