Preheat oven to 350 degrees F.

In a medium bowl, mix together the fat-free Greek yogurt and self-rising flour.

Sprinkle flour on your work surface, then add the dough. Roll it out until it is about 1/4 inch thick.

Use a 4 1/2 inch round cookie cutter to cut out the dough. You should get 6 circles. If you don’t have a cookie cutter you can use a bowl or a cup.

Place the cutout dough on a baking sheet lined with parchment paper.

In a small mixing bowl add the blueberries, sugar, all-purpose flour and cornstarch. Mix together. 

Add the blueberry mixture to the center of each dough, leaving a 1/2 inch gap around the edge. Fold the edge of the dough over the blueberries. 

Beat the egg, add a tablespoon of water and brush it onto the exposed dough. 

Bake 25 minutes, or until the dough is golden brown.