In a bowl mix all the blueberry filling ingredients. Toss until all the spices are coating the blueberries.
Take the dough and roll it out onto a lightly floured surface. Take a cookie or biscuit cutter**. Cut out 24 circles and place them into the mini muffin/cupcake tin.
Add a few blueberries into each well with the pie dough.
Take the remaining dough, roll it out, and cut shapes into the dough with a cookie or fondant cutter. Place them on top of the blueberries.*** Brush on egg wash and if you want, sprinkle a few pinches of coarse sugar.
Cover with foil and place the muffin/cupcake tin into the oven and bake for 20 minutes.**** Remove the foil and bake for another 25-30 minutes until cooked.
Remove from the oven and cool. You can add powdered sugar on top and serve with ice cream. Serve and enjoy.
Notes
*My recipe for homemade pie dough can be found through this link or through a search on my site. **If you don’t have one, you can use a large drinking glass. Press the top rim into the dough.***I used two small fondant flower cutters and put a few cutouts on each pie.****My number one tip for pies is to place a baking sheet either directly under the pan/tin you are using for baking or on the rack below. That way if the filling starts to bubble over, it won’t end up on the bottom of the oven making a horrible smell and mess to clean up later. Store in an airtight container in the fridge for up to 1 week.