The hand held mini pie is filled with a cardamom-spiced blueberry filling. Use refrigerated pie crusts for quick and easy preparation.
Preheat oven to 400°F. Toss blueberries, sugar, cornstarch, lemon juice and cardamom in medium bowl. Set aside.
Unroll crusts on lightly floured surface. Using a 3-inch round cutter, cut out 8 rounds from each crust. Spoon 1 heaping tablespoon fruit filling onto center of 8 of the rounds. Moisten edges of each with egg wash. Top each with a second dough round; press edges with a fork to seal.
Place 2 inches apart on ungreased baking sheets. Sprinkle tops with additional sugar, if desired.
Bake 18 to 20 minutes or until light golden brown. Serve warm or at room temperature.