Combine 1 cup blueberries, sugar, cornstarch, and water in a saucepan over medium-low heat.

Stir mixture until sugar, and cornstarch are dissolved and it starts to thicken. This should take 10-15 minutes.

Once thickened remove from heat, and stir in the butter and remainder of the blueberries. (If you're using frozen blueberries keep them in the freezer until you're ready to use them. They hold water, and may make the filling runny.)

Store in the refrigerator until cool.

In a saucepan combine the blueberries, lemon juice, and water.

Over high heat, bring to a boil. Then turn the heat down and simmer for 10-15 minutes. When the mixture begins to thicken, it's done.

Remove from the heat, and strain it through a sieve to remove all the skins from the sauce. You will want this smooth. Pour directly into a glass jar or a container and keep in refrigerator until ready to use.

In a small-medium bowl, combine powdered sugar, vanilla, and milk stirring until well mixed and creamy.

Add the blueberry sauce in small spoonfuls at a time, and stirring until well mixed. I you want t deeper purple keep adding until you reach your desired color. If you add too much of the sauce it could get runny, so add slowly.

Preheat oven to 375°. Apply parchment paper to a cookie sheet.

If you're using the frozen pie dough, make sure to let it thaw out before using. It should roll out flat, and is the perfect thickness.

On a lightly floured surface, roll out the dough. Using a heart cookie cutter, press into the dough as many as you can get from the sheet. Again this depends on the size you're using. Lift half of the hearts up, and place them on the cookie sheet, and leaving space for the sticks.(Don't forget you will need two for each pop.)

Place the stick firmly into the center of the heart, with the stick coming out the bottom. Make sure not to push it all the way through.

Spoon the blueberry filling into each heart, leaving a small space around the edges.

After you have the filling in, you can put another heart on the top, and firmly press it around the edges. Then take a fork, and press into the edges of the dough going all the way around the heart. This is important, so your filling won't leak out.

Take a toothpick, and poke small holes in the top to vent the pop.

Brush the top with the egg wash to get a golden brown color.

Bake 10-15 minutes, keeping an eye on them. They're small so they can bake fast.

Take them out when they're golden brown, and allow them to cool.