Allow your pie crusts to thaw for about 15 minutes, or zap them in the microwave for 20 seconds at 30% power.

Preheat your oven to 350 degrees.

Sprinkle your counter top with a little flour. Roll one of your pie crusts out.

Cut 2 inch circles into your pie crusts with a cookie cutter, cup or whatever circlular object you have.

Place each circle into the opening of a greased mini muffin pan. Press pie crust down into pan. (You should have about 20 pies - one row empty)

In a medium sized bowl combine, mixed berries, 1/4 cup SPLENDA® Sugar Blend, lemon juice and cornstarch.

Scoop about 1 TBS of berry mixture into each pie top. Cut thin 1/2 centimeter strips with remaining pie crust, and then cut those into about 1 1/2 inch pieces and form a mini lattice crust with 4 pieces over the top of each pie. Press the edges of the lattice pieces into the pie crust base.

In a small bowl combine egg and water to make an egg wash. Spread over the top of each pie with a silicone brush.

Sprinkle the tops with remaining tablespoon of SPLENDA® Sugar Blend

Bake for about 25 minutes until crust is golden brown.

Allow to cool for a few minutes before carefully removing each pie from pan and onto a cooling rack to cool completely before serving.