Make my Pie Crust as directed. Wrap the pastry in cling wrap and refrigerate for 30 minutes to allow the gluten to relax before rolling. While the dough is chilling make your pie filling 

Combine the blueberries, sugar, lemon, lemon zest, and cornstarch. Mix and set aside. 

Preheat your oven to 375°F (190°C) and butter each mini cast iron pan. 

On a lightly floured surface roll the pastry into a roughly 10 x 8-inch circle about 1/4 of an inch thick.

Lay your cast iron pan on top of the dough. Using a small knife, cut a circle around the outside of the pan allowing for a 1-inch border. Remove the remaining dough and save to be re-rolled for the top of the mini pie. 

Drape the circle of dough over the cast iron pan then using your fingers gently press the dough down to the bottom of the pan as well as the sides to create the inner crust of the pie. Repeat this process until all 3 mini cast iron pies have been fitted with the bottom crust.

Next, divide the blueberry filling mixture evenly among all 3 pies being careful not to overfill as this will cause the berries to leak onto the crust. 

Roll out the remaining dough. Cut out more circles for the top. Using the cookie cutters of your choice, cut shapes out of the center of each circle. This will allow the steam to remove from the pie but also creates a lovely decorative look.

Lay each circle over each mini cast iron pie. Then using kitchen scissors, trim any excess that is hanging over the sides. 

Crimp the edges of the pie using your pointer finger and the tips of your thumbs, or use the back of a fork to seal and decorate the edged of each pie. Feel free to decorate with the leftover shapes you have from cutting out the center of the dough. Get creative and use whatever shapes you like.

Gently brush the top of each crust with egg wash, this will give the crust a nice shiny finish. 

Bake the mini pies about 35-40 minutes or until the crust is golden brown. Allow cooling for 10 minutes before serving with vanilla ice cream!