Combine all-purpose flour, sugar, and salt in a mixing bowl. Cut in very cold unsalted butter until crumbly. Gradually add ice-cold water, mixing until a dough forms. Chill for at least 2 hours.

Preheat your oven to 425°F (220°C) and prepare a greased muffin tin.

Roll out the chilled dough to 1/8-inch thickness and cut circles for the muffin tin.

In a bowl, toss fresh blueberries with granulated sugar, cornstarch, lemon juice, and zest until well coated.

Press dough into muffin tins, fill with blueberry mixture, cover with smaller dough rounds, and seal edges. Cut slits in tops.

Chill assembled pies for 20 minutes, then bake for 18-23 minutes or until golden brown.

Prepare glaze by whisking together confectioners' sugar, cream, and vanilla. Drizzle over warm pies before serving.