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1. Heat oven to 350u00b0F.
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2. Remove both pie crusts from pouches; unroll crusts onto a lightly floured work surface and cut out rounds using a small biscuit cutter until you have 16 discs. Depending on size you might also have to re-work the dough (i.e. gathering scraps, rolling out with rolling pin and cutting). *Please note that you can also make a lemon blueberry pie by taking 1 pre-made store crust and placing it in a pie pan (following same direction but omitting cutting).
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3. Place dough discs into an un-greased cupcake pan. If you prefer you can flute edges.
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4. Prick crust generously with fork.
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5. Bake 15 minutes or until golden brown.
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6. Cool completely.
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For the blueberry filling:
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1. Heat 1 1/2 cups of blueberries in a saucepan over medium heat with 1 Tablespoon of water, sugar, vanilla, and cinnamon, stirring until some of the blueberries burst (don't worry about not having enough water the blueberries will extract their juices upon heating).
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2. Make a slurry by combining 1 Tablespoon cornstarch and 1/4 cup of water.
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3. Mix slurry into the blueberry sauce and turn the heat on high until the sauce thickens, then turn off heat and allow to cool for about 10-15 minutes.
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Putting it together:
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1. In a medium bowl, beat yogurt and cream cheese with a mixer on medium speed until blended. Spread evenly over cooled baked crust.
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2. Spread blueberry filling evenly over yogurt mixture. Garnish with remaining uncooked with blueberries (a good handful should suffice unless you are like me and prefer more).
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3. Store in refrigerator until set (about 45 minutes).
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4. Serve with Cool Whip or as is.
