Add blackberries to a saucepan with 1/3 cup sugar, lemon juice and corn starch.

Stir together and cook over medium heat. Cook, stirring occasionally until pie filling comes to a low boil and is thickened. Remove from heat.

Preheat oven to 375°.

Roll out the pie crust and cut into 3 inch circles using a cookie cutter. We made 28 circles by pressing the scraps together and re-rolling the pie dough.

Place 14 of the circles onto parchment lined, rimmed baking sheets.

Use a small cookie cutter to cut the centers out of the remaining pie crusts. We used a small star cutter.

Spoon about 1 tablespoon of blackberry pie filling onto each pie crust.

Top each with another pie crust circle.

Crimp the edges of each pie together with a fork.

Beat an egg with a tablespoon of water and brush over the pies.

Mix 1 tablespoon sugar and cinnamon together in a small bowl. Sprinkle over the pies.

Brush egg wash over both sides of star cut-outs and place on the side of each pie. Sprinkle with cinnamon sugar.

Bake 17-20 minutes or until golden brown.

Remove to a wire rack to cool.

Serve warm or at room temperature.