2 cups blueberries 2/3 cup sugar 1 lemon 3 tbsp mascarpone cheese 1 tbsp cornstarch 1/4 cup water 1 egg + 1 tsp water 1 tbsp coarse sugar 2 pie crusts
In a heavy bottom pan, combine blueberries, sugar, lemon zest, and lemon juice and bring to a boil over medium heat. Cook for 4-5 minutes.
Whisk together cornstarch and water then add to blueberries and continue cooking an additional 5 minutes to thicken.
Once thickened, remove from heat and set aside while you prepare dough for filling.
Cut prepared pie crust into circles then lay on prepared baking sheet and heat oven to 375 degrees.
Add 1 teaspoon each of pie filling and mascarpone to each dough circle then fold over and crimp to seal.
Brush the tops with eggwash and sprinkle with coarse sugar then bake for 20-25 minutes until golden.