Combine the dry ingredients in a kitchen blender and process on low until combined.
Add the wet ingredients and blend until the dough comes together.
Remove dough from the blender and form 2 balls.
Flatten each ball into a disc, wrap in plastic and place in the fridge for 30 minutes.
Pre-heat the oven to 175C/350F
Roll a disc of pastry between 2 pieces of baking paper (this prevents the pastry sticking to the rolling pin).
Cut out circles to fit inside your pie cases and cut stars for the tops.
** I used cute little fluted pie tins and used an egg ring as my pastry cutter. You could also use a pie or cupcake tin. The choice of tin will depend on the number of pies you are able to make**
Grease the pie tins and place the the cut circles in the tin. Press the pastry into the tin, pressing together any cracks or tears.
Pierce the bottom of the pastry 4-5 times.
Place in the oven for 7 minutes.
Remove and use immediately.
Fill the pie crusts with fruit mince and top with the star cut pastry.
Bake for a further 12 minutes.
Remove from the oven and allow to cool.
Keep in an airtight container.