BLACKBERRY POT PIES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the blackberries and sugar in large saucepan and bring to a boil. Mix the cornstarch with 2 tablespoons water and add it to the pan. Simmer until thick, about 5 minutes. Stir in the vanilla. Remove from the heat and cool slightly.
• Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
• Take out the Perfect Pie Crust dough and separate into 6 even balls. Roll out the first one until about 1/8 inch thick. Cut out a circle from the dough slightly larger than the pan. Place the circle on top of a filled pan and press the edges slightly. Repeat with all the dough and pans. With a pastry brush, lightly wash the top of the pies with the egg wash. With a sharp knife, make small slits in the top of each pie to allow hot air to escape.
• Bake until the crusts are golden brown, 20 to 25 minutes. (The berries will bubble over slightly; that's normal.) Allow to sit for at least 15 minutes before serving.
• Serve each individual pie with a scoop of vanilla ice cream.
• Mix the flour and salt in a bowl. Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles. Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined. Place the dough in a plastic bag and chill until needed.