Start by making the strawberry filling: mash fresh strawberries and combine with water in a saucepan, boil, strain, and mix with sugar, cornstarch, lemon juice, and a pinch of salt.

For the blueberry filling, combine fresh blueberries, sugar, cornstarch, and a splash of water, cook until thickened, then cool.

Preheat your oven to 375°F (190°C). Roll out your pie crust to 1/8-inch thickness and cut out circles with a four-inch biscuit cutter.

Press the circles into a greased muffin tin, ensuring they fit snugly.

Spoon the cooled fruit fillings into each pie crust, filling them about 3/4 full to avoid overflow.

Roll out any remaining pie crust and cut into shapes to place on top of pies, sealing the edges carefully.

Brush with egg wash and sprinkle coarse sugar on top.

Bake in the preheated oven for 30-35 minutes until golden and bubbly.

Cool in the muffin tin for at least one hour, then run a knife around edges and flip to release.