On a lightly floured work surface, roll pie crust into a rectangle approximately 12 by 16 inches. Remove any excess flour from the surface of the dough with a pastry brush.
With a pastry brush, brush the melted butter over the entire surface of the dough.
In a bowl, combine the Redpath® Dark Brown Sugar, lemon zest, cornstarch, ground cinnamon, and salt; mix well, rubbing the lemon zest into the sugar.
Evenly sprinkle the brown sugar mixture over the dough, leaving about a ½-inch space on the long side furthest from the edge of the work surface free from sugar; this is so that the roll can seal. Sprinkle the blueberries over the surface of the dark brown sugar.
Starting from the long side closest to the edge of the work surface, tightly roll up the pie crust into a log, tucking the blueberries under as the pastry is rolled. If necessary, lightly re-brush with butter along the edge without the sugar mixture to help ensure the log is sealed.
Wrap log tightly in parchment paper or plastic wrap. Place into the fridge to chill with the seam side down; at least 1 hour.
Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper.
Remove chilled roll from the fridge. With a sharp serrated knife, cut the log into ½-inch slices. Lay the slices onto the parchment-lined baking sheet, about an inch apart.
Place pinwheels into the preheated oven. Bake for 25 to 30 minutes or until crisp and golden brown in colour. Rotate the baking sheet halfway through the baking time.
Let cool in the pan for at least 5 minutes before removing.
*To save time or to simplify, use pre-made pie dough. Roll out to the specified size.
*The Redpath® Dark Brown Sugar can be substituted with Redpath® Golden Yellow Sugar or Redpath® Demerara Style Sugar.
*If the log is getting too soft to slice, place it into the freezer for 10 minutes.
Corresponding recipe: Pie Crust, Galette Dough