I think most people like to have their own individual dessert. Like children in the play room, in the end, none of us really like to share. These individual mini blueberry pies fit the bill nicely. Here I use mini brioche molds as little, fluted pie pans. I simply used my favorite no fail pie dough, and the filling is made with fresh blueberries, sugar, fresh grated ginger root, the zest and juice of one lemon, some freshly grated nutmeg, and a little corn starch. Each is topped with a tiny lattice crust, brushed with an egg wash, and sprinkled with a little granulated sugar. These are delicious served with vanilla bean ice cream for dessert after dinner, or as an afternoon treat with tea. Enjoy!