Prepare your ingredients before you begin.
1
Combine blueberries, sugar, cornstarch, lemon zest & juice, and vanilla extract. Toss to coat.
2
Cut pie crusts into 15 circular mini pie crusts. You will need to reroll out the crusts to get 15.
3
Divide blueberries onto half of each of the mini crusts, leaving 1/4-inch border.
4
Lightly brush edges with water. Fold over crust and pinch closed with a fork. Cut 2 slits in top.
5
Brush crust with an egg wash. Bake on a lined (trust me!) baking sheet for 12-15 minutes.
6
Let cool and enjoy! Full recipe is linked below.
7
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