Let crusts stand at room temperature for 15 minutes before unrolling. Unroll on lightly floured surface. Roll crusts lightly with rolling pin to even out surfaces. Using a 3 ¾-inch cookie cutter or glass, cut out about 8 circles from each pastry sheet. Discard remaining pie crust. Carefully press pie crusts into the bottom and sides of 2 (12-cup) muffin tins; set aside. Heat oven to 375°F. While oven is heating, combine all sauce ingredients in a 2-quart saucepan. Mix well. Cook over medium heat, stirring frequently until mixture just comes to a boil and thickens slightly (8 to 9 minutes). Remove from heat; cool. Fill each pie shell with about 2 tablespoons berry filling. Bake until crust just begins to turn brown for (10 to 12 minutes). Remove from oven. Cool completely. Serve each mini pie with a dollop of whipping cream. Makes 14-16 mini pies. Per Serving: Cal. 175 (9% DV), Fat Cal. 66, Pro. 1 g (2% DV), Carb. 26 g (9% DV), Fat 7 g (11% DV), Chol. 0 mg (0% DV), Sod. 118 mg (5% DV), Vit. A 19 RE (4% DV), Vit C 4 mg (7% DV), Vit. E 0 mg (0% DV), Calcium 9 mg (1% DV), Iron 1 mg (3% DV), Folate 8 Ug (2% DV), Zinc 0 mg (1% DV), Pot. 49 mg (1% DV), Dietary Exchange: Starch 2, Fat 1