Preheat your oven to 350° and spray your pans with non-stick spray.

Prepare your pie crust according to the recipes and cut out tops and bottoms to fit 8 mini pie crust tins or one standard size plate. Press one piece into the bottom of each pan.

In a small bowl, beat the cream cheese, half the egg, 1 Tbsp flour and half the lemon zest. Dollop a couple of Tablespoons of cream mixture on each crust.

In a large bowl, toss the blueberries, 2 Tbsp. flour, sugar, lemon juice and half the lemon zest. Divide the blueberry mixture among the pies, topping the cream mixture. Top each pie with a pat of butter before covering with the top pie crust.

Press the edges of the crust so it is firmly sealed.

To the remaining egg, add 1 Tbsp water and mix well. With a pastry brush, brush the tops of the pie crusts with the egg wash and sprinkle with the cinnamon and sugar mixture.

Cover the pies with tinfoil and bake for 30 minutes at 350°. Remove the tinfoil and bake for an additional 10-15 minutes, or until the crust is golden brown. If you made the recipe in one large pie as opposed to the mini pies, you will need to extend the baking time a little.

Serve warm, preferably with a scoop of ice cream.