Heat oven to 425°F.

Use a floured rolling pin to roll dough thinly out.

Use a knife to cut 4-inch circles.

Thoroughly spray a silicon cupcake pan and place circles tightly around the edges and inside.

Mix 1 cup brown sugar, oats, flour and cinnamon in a bowl.

Use a pastry cutter or two forks to mash the cold butter into the oats mixture until the mixture resembles coarse crumbs.

Set aside.

Add the remaining brown sugar, granulated sugar and blueberries to sauce pan on medium heat.

Cook until blueberries are soft and juicy.

Turn heat to low.

Combine cornstarch and water, and add the mixture to blueberries.

Stir slowly until the filling thickens.

Put filling into pie shells and place them in the refrigerator until they are no longer hot.

When they have cooled to room temperature, spread the crumb topping evenly on each pie.

Bake about 40 minutes or until the pie crust is golden and juice begins to bubble.

Cool on cooling rack for at least two hours.