These warm blueberry desserts aren't really pies, but don't let convention 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 — my favorite — use a cookie cutter to cut out a distinctive shape and top the filling with that. Stars are my shape of choice, but flowers work, too.
These are best served soon after they are baked.
Cookie-Topped Blueberry Mini Pies
1 pound fresh or frozen/defrosted blueberries
1 tablespoon cornstarch
1/4 cup sugar, plus more for sprinkling (optional; see headnote)
Finely grated zest of 1 lemon plus 3 tablespoons fresh lemon juice
6 ounces homemade or store-bought sugar cookie dough, suitable for rolling
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 or similar-size ramekins on the baking sheet.
Divide the rested filling mixture plus any accumulated juices evenly among the ramekins or mini tart pans.
Roll out the cookie dough to a thickness of a generous 1/4 inch; cut it into the desired shapes or strips. Top each pie with a cut-out cookie or with strips of the dough arranged to form a lattice. 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.
Nutrition 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 sugarBy Stephanie Witt Sedgwick - The Washington Post