Preheat the oven 350F 

In a medium bowl, combine flour, sugar, salt, ginger, cinnamon, and cloves. Using a fork or pastry blender, cut in butter, shortening, and molasses until mixture is coarse and crumbly. Mix in milk, a tablespoon at a time, just until dough comes together. It only took 2 tablespoons for my dough, but it will depend on your flour and the humidity in your kitchen. You don't want it to be sticky. Add a little more flour, if needed, to make a soft dough. Shape the dough into round disc and cover with plastic wrap. Place into the fridge for at least 15-20 minutes to chill.

In a small bowl, combine flour, sugar, and cinnamon. Add melted butter and mix together until well incorporated. Set aside for later.

Remove the pie dough from the refrigerator and grab an ice cream scooper and roll out each little ball. Take your rolling pin and flatten it into small discs. Place each disc of dough into the mini pie cups. 

It's okay if the dough tears, just pinch it back together. Fold the edges under to form a crust and remove any excess. Use a fork to crimp the edges or you can use your fingers to make an easy scallop edge, like in the photo above.

Pour your blueberry pie filling into the formed crust. Place the mini pie plates onto a baking sheet and bake for 20-25 minutes. 

 Let cool thoroughly. Before serving add some whip cream on top