Just 4 ingredients in these yummy mini pies, and that includes the blueberry. Summer potlucks, 4th of July, Memorial Day -- these beauties travel great and work for any gathering.
Preheat oven to 425°F
Unroll the premade pie crusts and lay them flat
Using a 3" round cookie or biscuit cutter, cut out 10-12 rounds per pie crust (20-24 total). Alternately use a knife to cut the dough into 3" squares
Securely press each pie crust round into the mini-muffin pan. Use a sharp knife to cut off any pie dough that sticks above the edge of the pan.
Fill each pie crust with a heaping teaspoon of strawberry jam. Cups should be about half full -- don't overfill or jam will bubble over.
Bake for 7-9 minutes, or until crusts are just barely beginning to brown
Remove from heat and let cool to room temperature
Put a dollop (1-2 tbsp) of whipped topping on each mini pie
Top with a single fresh blueberry