Preheat oven to 375 degrees.

Wash your hands with warm soapy water for at least 20 seconds.

On a clean work surface, sprinkle the flour and roll out the pie crusts.

Cut out circles to fit mini pie tins (I used 5-inch pie tins) and place each dough circle in the pie tin pressing the dough up the sides to the rim.

In a medium bowl, mix blueberries, cornstarch, sugar and lemon.

Fill each pie crust with the blueberry mixture and dot each with 1 tablespoon butter.

Bake for about 15 minutes. Cool the pies to your temperature preference, add a scoop of ice cream on top and dig in!