Remove both pie crust rolls from refrigerator and let soften on counter (about 15 minutes). Pour bag of frozen blueberries in a strainer and rinse with water to defrost. Set aside. Once dough is softened, working in two batches, unroll and smooth together any cracks with your hands over the top of the plastic film of the dough. Remove plastic film and place dough onto a floured surface. Cut out 7 circles from one roll and 7 circles from the other (it could be more or less depending on the size of your cookie cutter, just make sure you end up with an even number). Place all dough circles onto two baking trays lined with parchment paper and place back in refrigerator to chill. In a medium bowl, combine strained blueberries, lemon zest, lemon curd and flour. Stir and set aside. Prepare egg wash by whisking egg with water in a small bowl. Set aside. Remove dough from refrigerator and place a spoonful of the lemon-blueberry mix onto 7 of the dough circles, making sure not to overfill or touch the edges of the dough. Brush egg wash around the perimeter of each filled dough circle. Place the remaining 7 dough circles on top of the mounds, then crimp the edges of the dough with a fork to seal each pie. Place prepared pies back in refrigerator to chill another 10 minutes before baking. Meanwhile, preheat oven to 375 degrees. Once oven is heated, remove tray of pies from refrigerator and brush tops generously with egg wash. With a sharp knife, cut a slit or a small design on the top of each pie to help steam release while baking. Optional: for added texture, sprinkle turbinado sugar over the top of each pie. Bake pies in center rack for 20-25 minutes, or until the blueberry juices start bubbling and the pastry is golden brown. For even baking, rotate sheet halfway though. Transfer to a cooling rack and serve warm.