1 (14.1-ounce) package refrigerated rolled pie crusts
1/2 cup cherry or blueberry pie filling (from a 21-ounce can)
Confectioners' sugar for sprinkling
DirectionsPreheat oven to 425 degrees F. Coat 2 baking sheets with cooking spray.
Unroll one pie crust; using a 3-inch round cookie cutter, cut 8 circles from dough and place on baking sheets.
Place a teaspoon of pie filling in center of each circle. Unroll second pie crust and cut 8 more circles (see Note). Place a dough circle on top of filling; using a fork, crimp edges.
Bake 9 to 11 minutes, or until lightly browned. Let cool 5 minutes, then remove to a wire rack to cool completely. Sprinkle with confectioners' sugar.