Preheat oven to 400° F
In a medium bowl combined rinsed berries with arrowroot powder and sugar using a baking spatula to mix
Using half of the vegan gluten-free pie crust recipe from the refrigerator roll out the dough using a rolling pin and light flour
With a large cookie cutter cut 4 circles from the dough and use circles to fill the bottoms of each ramekin
Begin filling ramekins using a large spoon to scoop berry filling from the medium bowl until all filling is used
Next, remove the second half of pie crust dough from the refrigerator and repeat steps #3 and #4 cover each ramekin with dough, and slice small slits into the center of each pie
Prepare glaze: whisk arrowroot powder, sugar, water, and oil in a small mixing bowl
Brush glaze on top of each ramekin pie and place pies in the oven to bake for 40-45mins
Once pies are bubbly and golden brown on top remove from oven and allow to cool
After cooled serve with favorite whipped vegan topping