Fog/Mist
24°FFog/MistFull Forecast

Cookie dough stands in for mini pies’ crust

Published: Wednesday, June 11, 2014 5:30 a.m. CST
Caption
(Washington Post)
Cookie-Topped Blueberry Mini Pies.

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

4 servings

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

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 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 sugar

Get breaking and town-specific news sent to your phone. Sign up for text alerts from the Daily Chronicle.

Watch Now

Player embeded on all DDC instances for analytics purposes.

NIU Welcome Party

More videos »

Reader Poll

Which Christmas song do you like the least?
"Santa Baby"
"Do They Know It's Christmas?"
"Last Christmas"
Anything by Mannheim Steamroller
The Chipmunks' "The Christmas Song"