In a heavy, medium saucepan, stir the cornstarch and sugar to remove clumps.

Add water, lemon and blueberries.

Cook over medium heat, stirring frequently until thick. This will take approx 5 mins.

Remove from heat and cool. Can be made ahead of time and stored in fridge.

Preheat oven to 375 and I lay a cookie sheet inside to hold the skillets.

Divide filling into 2 mini Lodge cast iron skillets.

Roll out pie dough.

Cut a square of pie dough to fit top and lay over berries.

Brush the tops with egg wash and sprinkle with sugar.

Bake at 375 for 20 mins. Then I raised the temp to 425 for another 10 mins to brown the top. The filling will be bubbling hot, be careful removing from the oven.