These pies are blueberry, but can easily be adapted to peach, apple and berry pies.
Finally- the less you handle pie crust the lighter and flakier it will be.
1 1/2 tablespoons cornstarch
My mom often said that you know a pie is done when the juice over flows.
Fill the cups with the berry mixture. Bake in a preheated 350 degrees F oven - since I used glass cups, I adjusted my temperature to 325 degrees F. bake for 40 minutes or until berry juice bubbles up and crusts are a golden brown. Remove from oven and let cool. Can be frozen or served warm.