Roll the pie dough out on a lightly floured surface. Using a 3 to 4 inch circle cutter, cut out 12 circles (if you don’t have a cutter this size, a wine or margarita glass works well).

Press into the wells of a muffin tin, poke holes in the bottom of each crust.

Bake at 350 for 12-15 minutes or until light golden brown, allow to cool.

In a pot over medium-high heat, stir together the blackberries, sugar, beer, salt and cornstarch. Bring to a simmer and stir until very thick, about 10 minutes (frozen berries will take longer).

Spoon filling into the crusts.

Add the heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer, beat on high until soft peaks form. Slowly add the beer, mixing until peaks return.

Spoon the whipped cream on the pies. Serve immediately or refrigerate until ready to serve.