Mix flour, sugar, and salt in a bowl. Cut in butter until resembling coarse crumbs. Add cold water gradually until dough forms. Chill the dough for 2 hours.

Preheat oven to 425°F. Roll out chilled dough to 1/8-inch thick. Cut out 4-inch circles for muffin tin.

Combine blueberries, cornstarch, sugar, and lemon zest & juice in a bowl. Toss until blueberries are coated.

Grease muffin tin, press dough rounds in, fill with blueberry mixture, cover with smaller rounds, sealing edges.

Chill assembled pies for 15 minutes. Bake for 18-23 minutes or until golden brown and filling is bubbling.

Whisk together confectioners' sugar, heavy cream, and vanilla extract until smooth to make glaze.

Drizzle glaze over cooled pies and serve warm or at room temperature.