1double pie crust recipe, (2 crusts total, store bought works well too)
1tablespoonunsalted butter, room temperature
Use a 2-inch circle cutter to cut circles out of the pie dough. Take a mini muffin tin and place one circle in each opening.
Roll out the remaining pie dough, and use a star-shaped cookie cutter to make the cut out stars. Place stars on a cookie sheet lined with parchment paper. Set aside.
In a medium bowl, mix the blueberries, sugar, flour, cornstarch and lemon zest, tossing with hands or a large spoon. Divide this filling between the prepared bottom crusts. Dot the berries with butter.
Place the muffin tin with prepared mini blueberry pies on a rimmed baking sheet and freeze or refrigerate until firm, about 15 to 20 minutes. During this time, preheat oven to 375° F.
Bake star cutouts at 375° F for 5 to 7 minutes, or until light golden. Let stars cool and keep them within reach for when the pies are finished baking.
Bake mini pies at 375° F until golden and juices are bubbling, about 18 to 20 minutes. Remove from the oven and immediately place a star on top of each mini pies. Let cool completely on a wire rack. Serve at room temperature.
Frozen vs fresh blueberries: Fresh blueberries work well in this recipe, but so do frozen blueberries! Defrost the berries in a mesh strainer with a bowl below to catch the excess water/juices. To prevent waste, you can cook the berry drippings until thickened and use in the pie filling as well. Store mini blueberry pies in an airtight container at room temperature (or the fridge if more than 1 day). Serve at room temperature.Mini blueberry pies may also be frozen. Once the pies have cooled completely, remove them from the pan and place them in the freezer for 1 hour to set. Then place the pies in an airtight container and freeze for up to 3 months. If freezing the pies for longer than a week, I suggest wrapping the pies individually with plastic wrap or aluminum foil to prevent freezer burn.