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1
Special equipment: 6 individual cast-iron pans (4- to 5-inch pans)
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Preheat the oven to 350 degrees F.
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3
Combine the blackberries and sugar in large saucepan and bring to a boil.
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4
Mix the cornstarch with 2 tablespoons water and add it to the pan.
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5
Simmer until thick, about 5 minutes.
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6
Stir in the vanilla.
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7
Remove from the heat and cool slightly.
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8
Fill the individual cast-iron pans with 3/4 cup filling each and set on a baking sheet lined with foil.
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9
Take out the Perfect Pie Crust dough and separate into 6 even balls.
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10
Roll out the first one until about 1/8 inch thick.
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11
Cut out a circle from the dough slightly larger than the pan.
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12
Place the circle on top of a filled pan and press the edges slightly.
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13
Repeat with all the dough and pans.
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14
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.
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15
Bake until the crusts are golden brown, 20 to 25 minutes.
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16
(The berries will bubble over slightly; that's normal.)
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17
Allow to sit for at least 15 minutes before serving.
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18
Serve each individual pie with a scoop of vanilla ice cream.
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19
Mix the flour and salt in a bowl.
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20
Add the butter and vegetable shortening and work into the flour using a dough cutter until the mixture resembles tiny pebbles.
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21
Add the white vinegar, egg and 5 tablespoons cold water and stir until just combined.
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22
Place the dough in a plastic bag and chill until needed.
