Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.

Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp edges and poke bottoms and sides with a fork. Continue, re-rolling the dough as necessary, for the remaining crusts.

Place parchment paper on top of each crust and add weights. Bake the crusts until golden, then let cool to room temperature (30 mins).

Blend blueberries and lemon juice until smooth. Cook the mixture with gelatin over medium heat and let cool to room temperature (30 mins).

Mix mascarpone cheese and sugar with the cooled blueberry mixture.

Beat heavy cream and vanilla until stiff peaks form. Fold whipped cream into blueberry mixture, and spoon evenly into cooled pie crusts.

Refrigerate pies for at least 4 hours or overnight.