2 pie crusts

1 pint of blueberries, washed

2/3 cup sugar

1 teaspoon cinnamon

1 tablespoon corn starch

1 egg (or heavy cream)

Preheat oven to 425.
Mix together blueberries, sugar, cinnamon, and corn starch. Then, set aside.
Lay out each pie crust and cut 4-inch diameter circles (I usually get 5 and then roll out the scraps for 1-2 more).
Cut a small slit or small shape in the center of the "top" crusts.
Line a cookie sheet with parchment paper and lay out half the circles for the "bottom" crusts.
Beat the egg. Then, using a brush, brush around the edges of each crust.
Add 1-2 tablespoons of blueberries to the center of each crust.
Lay the "top" crusts on the tops of each pie.
Use a tool to pinch the edges of each pie crust closed. (I found the end of a toddler fork works wonderfully)
Brush the tops with either an egg or heavy cream.
Bake for 14-15 minutes until golden.
Let sit for a few minutes before serving.