Mini Blueberry and Lemon Pies

1: Preheat oven to 375°F.

2: Spray a mini muffin tin with cooking spray and lightly flour it. Set aside.

3: In a saucepan, combine blueberries, sugar, and the juice and zest of lemon.

4: Cook on medium, stirring frequently, until mostly liquified.

5: Add cornstarch/water mixture and mix.

6: Cook on low until desired consistency is reached.

7: Set aside to cool completely (refrigerate for quicker cooling).

8: Roll out pie crusts and cut out 3-inch circles.

9: Place cut circles in the greased and floured muffin tin.

10: With extra dough, cut out shapes or lattice strips for the top of the pie.

11: Fill each pie crust with cooled blueberry filling.

12: Top with extra dough lattice or shape.

13: Brush melted butter on each pie.

14: Bake for 20 minutes.

15: Top with powdered sugar, if desired.