Berries, cookie top team for greatness

These warm blueberry desserts aren’t really pies, but don’t let that stand in the way of enjoying them. A simple lemon-accented blueberry filling gets a cookie dough topper. The cookie bakes along with the filling, providing a perfect foil to the tart berries.

Taste the blueberries before you begin; if they are quite tart, you might want to use more than 1/4 cup of sugar for the filling.

You’ll need four 8-ounce ramekins or mini tart pans.

You can slice the dough into strips and make a lattice, cut a round like a top crust or use a cookie cutter to cut out a distinctive shape and top the filling with that.

These are best served soon after they are baked.

Cookie-Topped Blueberry Mini Pies

4 servings

1 pound fresh or frozen/defrosted blueberries

1 tablespoon cornstarch

1/4 cup sugar, plus more for sprinkling

Finely grated zest of 1 lemon plus 3 tablespoons fresh lemon juice

6 ounces homemade or store-bought sugar cookie dough, suitable for rolling

Water (optional)

Combine the blueberries, cornstarch, the 1/4 cup of sugar, lemon juice and zest in a mixing bowl, stirring until the cornstarch dissolves. Let the filling mixture rest for 15 minutes.

Preheat the oven to 350 degrees. Line a rimmed baking sheet with heavy-duty aluminum foil. Arrange four 8-ounce ramekins on the baking sheet.

Divide the filling evenly among the ramekins.

Roll out the cookie dough to a thickness of 1/4 inch; cut it into the desired shapes or strips. Top each pie with a cookie. If desired, brush the tops lightly with water and sprinkle with sugar.

Bake for about 50 minutes or until the filling is bubbly and the cookie tops are lightly browned. Wait 5 minutes before serving.

Per serving: 240 calories, 2 g protein, 46 g carbohydrates, 7 g fat, 2 g saturated fat, 10 mg cholesterol, 120 mg sodium, 3 g dietary fiber, 28 g sugar