Preheat oven to 350F.
In a medium bowl, add fresh blueberries, cornstarch, lemon juice and lemon zest. Stir to combine.
Lay out pie crusts (we used Pillsbury) and with a mason jar lid, or cookie cutter, cut out pieces.
Line a cookie sheet with parchment paper, and place circular dough pieces onto the sheet.
Place a spoonful of berries on top of a piece of dough, then place another piece of dough on top and score the sides.
Make an “X” shaped incision in the top of the mini-pie.
Brush each mini-pie with egg wash.
Bake for 15-18 minutes or until golden brown.
Allow them to cool, then scoop your favorite ice cream in between two pies, and enjoy!