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.