Preheat oven to 350
Grease cups of a muffin tin with non-stick cooking spray.
Lay one roll of your room temperature pie dough on a flat surface and unroll. Using a cup or cookie cutter to cut, create circles that will fill each muffin cup. (Note: if your circles end up being too small for your tins you can roll them out to fit better).
In a medium bowl, combine blueberries, raspberries, sugar, cornstarch and lemon juice until well combined.
Fill each pie cup ¾ full with the berry mixture.
With the remaining dough, use a small cookie cutter to create star shapes and place one on the center of each mini pie.
Bake for 30-35 minutes, or until crust is golden and filling begins bubbling.
Remove from the oven and allow to completely cool before serving.
