1. Preheat the oven to 350 degrees. Line a baking sheet with parchment or a Silpat.

2. In a large bowl, combine the blueberries and strawberries. Pour the sugar and cornstarch over the top and gently mix to coat the fruit. Sprinkle cinnamon and lemon zest and gently combine again.

3. On a lightly floured surface, roll out your pie dough. Using a small bowl with roughly a 4 -5 inch diameter, press out the circles in the dough and carefully remove. (I used my daughter’s small plastic bowl and this was a perfect size)

4. Repeat and roll out remaining dough as needed. Place one crust circle on the baking sheet. Place about 1/4 cup of the berry mixture in the center of the dough circle. Leave the edges of the pie empty and careful to not include too much of the liquid from the berry mixture too. (slotted spoon does the trick)

5. Carefully bring the edges up toward the middle of the fruit, overlapping as needed and pinching the overlapping dough to seal together. Repeat with remaining pie crusts.

6. In a small bowl, whisk the egg and water. Brush the egg wash over the crusts. Sprinkle with coarse sugar if desired.

7. Bake for about 30 minutes or until the crusts are golden brown. Serve warm with ice cream. Yum!