Preheat oven to 400 degrees. Line a baking sheet with parchment, or use a hand pie pan if you have one, no preparation of that pan is needed.

Stir together sugar and tapioca.

Roll out pie dough, one crust at a time as directed in your recipe.

Use a hand pie cutter or anything with a 4 inch diameter like a glass or biscuit cutter, to cut circles in the dough.

Transfer the dough circles to the handpie mold. Top with a tablespoon of blueberries and sprinkle with a teaspoon of sugar and tapioca mixture. Gently fold over and press mold to crimp. You can do the same thing manually, just crimp with a fork.

Transfer hand pies to pan. Brush with milk. Sprinkle with sugar.

Bake for 20 minutes until golden.

Cool on pan for 5 minutes and then transfer to wire rack.

Serve when still warm if desired.