Bring pie crusts to room temperature.
Lightly flour counter top.
Roll out 1 side of uncooked pie crust.
Gently wash and dry 30 large strawberries and blueberries.
Slice strawberries and place in large bowl with blueberries.
Gently fold in 21 oz can of strawberry glaze until all berries are coated.
Cut out pie rounds 1" larger than the Ramekins you intend on using.
Spray butter Pam on inside of Ramekins.
Gently lay crusts into Ramekins until seated.
Gently press to form the crusts into your Ramekins and over their lids.
Clean up [even out] edges of crust.
Microwave crusts in Ramekins for 15 - 20 seconds just to warm and plump dough. Watch carefully.
Carefully puncture holes in the bottoms and sides of crusts in Ramekins.
Evenly pour Berry mixture into your Ramekins and fill just above the tops.
Roll out 2nd pre crust and cut into long even strips.
Loosely and evenly lay strips across the tops of Ramekins lattice style.
Pinch edges to seal strips to crust.
Clean up [even] edges of crust again.
Evenly sprinkle tops with granulated sugar and cinnamon.
Place a cookie sheet beneath your press on a lower rack to catch any drippings.
Bake at 450° [or manufacturer's directions] for 18 - 20 minutes or, until crusts are golden brown.
