Cut butter into 1" cubes and freeze for 20 minutes.

Mix butter, flour, sugar and salt using a pastry cutter or just your fingers until it's crumbly and butter pieces are as small as peas.

Add ice water with a tablespoon, one spoon at a time and mix with a wooden spoon and then your hands until the crust comes together shaping a ball.

Divide the dough in two pieces, one bigger than the other.

Wrap with plastic wrap and refrigerate for one hour.

When you want to make the pie, take the dough out of the refrigerator, let it sit on the counter for 15-20 minutes until it reaches room temperature.

Mix all the ingredients in a sauce pan, cook over medium heat until cornstarch and sugar are dissolved and blueberries are tender and the mixture is bubbling and thickened, about 10 minutes.

Preheat the oven to 375 F.

Roll out the bigger piece of dough into a circle and fit it into the pie pan. Crimp the edges if desired.

Pour in the pie filling.

Roll out the smaller disk of pie crust and using a unicorn cookie cutter, cut unicorns out of the pie crust and place them on the filling.

Place the pie pan on a baking sheet.

Brush the unicorns with some milk and bake in the oven for 35 - 40 minutes until the crust is golden.