Preheat oven to 400°F (205°C)

Rinse blueberries and place in a medium saucepan.

Sprinkle berries with 3 1/2 tsps Equal and cornstarch; toss to coat.

Cook blueberries over medium heat, stirring consistently until blueberries begin to release juice and form small amounts of thickened sauce. Add water, 1 tsp at a time, if bottom of the saucepan becomes dry. Remove from heat and refrigerate blueberries until chilled.

Roll pastry on flowered surface to 1/2″ thickness.

Cut pastry into eight 5″ squares. Re-roll scraps as necessary.

Place 2 tbsp blueberry mixture on each pastry square and fold squares in half to form triangles. Press the edges together to seal by flute-edging the pastry or crimp with tines of a fork. Pierce tops of pastries 3 or 4 times with the tip of a knife.

Brush tops of pastries lightly with milk (you do not need to use all of it) and sprinkle with 1/2 tsp Equal.

Bake on foil or parchment lined cookie sheet in preheated oven until pastries are browned – about 25 minutes.