Line a large baking sheet with parchment paper and preheat the oven to 350°F.

Roll the pie crust out on a clean countertop and use a cookie cutter to cut 2-3"circles out of 2 of the pie crust rolls.

Unroll the last two pie crusts and use a pizza cutter or knife to make small strips. In a small bowl add the egg and stir, brush the beaten egg around the edge of the cut cookies making sure there’s no blueberry filling on the edges. Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg washed sides. Do this step carefully so the strips don’t break.

Once you have all the strips placed correctly use the same cookie cutter and place over the cookies to cut a clean edge after applying the lattice. Brush the beaten egg over top of each cookie once again carefully (try not to let the blueberry filling brush onto the strips) and then sprinkle with the sugar.