Preheat oven to 375 F and line an insulated baking sheet with parchment paper.
Use drinking glass placed over pie dough sheet to cut out circles with a paring knife. Or use a biscuit cutter.
Add 1 1/2 tablespoons of blueberry pie filling to the center of a circle.
Place a second crust circle over the first and crimp the edges together with a fork.
Cut a two small slits in the top of the pie. Repeat these steps for all remaining pies, using a separate cooking sheet if needed.
Bake in preheated oven for 20-25 minutes, or until light golden brown.
Remove from oven and allow to cool for five minutes. Transfer to a cooling rack to cool completely.
Combine powdered sugar with half of the milk. Continue mixing and dribbling in small amounts of milk until mixture is a thick drizzling consistency.
Place waxed paper under cooling rack and brush glaze over the pies. Allow glaze to set and serve.
If you have a biscuit cutter it may vary in size, get as close to 3 3/4 as you can to get the same number of pies as the recipe states. Using a 3 3/4 inch drinking glass, we got 18 circles for 9 hand pies. We got 7 circles from each crust, then rolled out the scraps to get the rest.