• Preheat oven to 375 degrees F.
• Prepare pie crust, as directed. Divide into 3 equal pieces, roll out, and shape into 6 ½ inch mini pie pans.
• In a large mixing bowl, combine the blueberries, ⅓ cup sugar (or to taste), 3 Tablespoons all-purpose flour, 1 pinch of salt, ⅛ teaspoon cinnamon, and ⅓ teaspoon almond extract, and the juice of 1 lemon. Toss well to combine, then divide evenly between the 3 pie crusts.
• Beat the egg well. Add a splash of cold water and mix well. Use a pastry brush to lightly coat the crust edges.

Crumble Topping:

• In a small bowl, combine ½ cup all-purpose flour, ½ cup packed brown sugar, 1 pinch of salt, and ⅛ teaspoon of cinnamon. Cut the butter into the mixture until the mixture resembles coarse crumbs.
• Sprinkle the topping over the blueberry mixture.
• Cover the edge of each pie with foil and bake for 25 minutes. Remove the foil and bake for 20-25 more minutes or until the crust is golden and blueberries are bubbly and tender.
• Optional Glaze - Allow the pies to cool slightly. In a small bowl, mix powdered sugar with just enough water to make a paste you can drizzle on top of the mini blueberry pies.