Don’t want to go through the hassle of braiding the pastry? Make this into a rustic pie by adding the fruit in the middle of the pastry and folding the edges around the filling. Add egg wash to the pastry and bake per instructions.
In a large bowl, add blueberries and toss with lemon juice. Sprinkle flour and sugar over blueberries and toss to coat. Set aside.
To assemble, place one puff pastry sheet on parchment removing the papers between the layers. Roll out pastry a little extending the edges about an inch around the perimeter. The pastry will have indents where it was folded. Face the lines vertically in front of you and fill the center section with half the blueberry mixture leaving about an inch gap at the top and bottom.
Brush egg wash around the edges and fold the top inch over the top and bottom of blueberries. Take 1/4 cup of butter and drop from teaspoons along the middle of the blueberries.
To cover blueberry mixture, take a pair of kitchen shears or a sharp knife and cut slices on the other 2/3rds of the crust cutting right until the blueberries start. Start at top and braid puff pastry strips over blueberry mixture sealing edges as you go to contain mixture into the middle. Cover with egg wash and sprinkle with decorator sugar.
Bake at 375F for 40 minutes or until pastry is browned and blueberries are starting to bubble a little pit from the seams in the middle. Let cool for 10 minutes before adding optional cream cheese glaze. Serve at room temperature or warm with ice cream.