In a large pot over medium heat, combine the blueberries, sugar, cornstarch, salt, and lemon juice. Cook, stirring frequently, until the blueberries begin to break down and the filling starts to simmer and thicken, about 15 minutes.

Remove from the heat and set aside. Allow to cool completely to room temperature before filling the pie crust.

Prepare the dough for my perfect pie crust recipe according to directions (or your favorite homemade pie crust). Form into 2 disks, wrap in plastic wrap, and place into the fridge for at least 30 minutes.

Remove half the pie dough from the fridge and on a lightly floured work surface, roll out dough to about ¼ inch thick then cut into circles slightly larger than your tart tins.

Gently form the dough into the tins, then place in the fridge to firm back up for at least 30 minutes.

Preheat the oven to 425°F.

Place the tart tins on a baking sheet and carefully pour about ¼ cup of the blueberry filling into each of the chilled tart crusts.

Bake at 425°F for 20-25 minutes or until the crust is lightly browned and the filling is bubbly.

Remove from the oven and let cool slightly.

Reduce the heat to 350°F and line a baking sheet with parchment paper.

Roll out the remaining pie dough and use star shaped cookie cutters to cut out different size star toppers. Place on a lined baking sheet and chill for at least 20 minutes before baking.

If desired, lightly brush the pie crust stars with egg wash before baking.

Bake at 350°F for 8-12 minutes or until just starting to brown.

Top the mini blueberry pies with the pie crust stars and enjoy!