Heat blueberries in a medium saucepan over medium heat until they start to release their juices, about 5-7 minutes

Add the lemon juice.

Sift the sugar, cornstarch and cinnamon together. Add the mixture to the berries and stir to combine.

Bring berries to a boil, stirring frequently. Reduce heat to low and cook until berries are soft and juice has thickened, about 2-3 minutes.

Heat strawberries and sugar in a medium saucepan over medium heat until they start to release their juices, about 3-5 minutes.

Reduce heat to medium low.

Gradually whisk in the cornstarch.

Simmer the berries until the juices thicken, approximately 3-5 minutes.

Roll out each pie crust until it is about 1/8-inch thick and 12-inches in diameter.

Using a 3.5-inch star-shaped cookie cutter, cut the dough into 32 star shapes.

Carefully spoon one tablespoon of blueberry filling into the center of 8 pie crust stars. Repeat with the strawberry filling.

Gently place the remaining pie crust stars over the top of the filling.

Dip the tines of a fork in flour and carefully seal all the edges of the pies. Place the pies in the refrigerator and chill for 30 minutes.

Heat 2-3 cups of vegetable oil in a large skillet.

Add the pies to the hot oil a few at a time. Fry for two minutes on one side. Carefully flip the pies over and fry for an additional minute until the crust is golden brown.

Drain pies on paper towels.