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Cookie-Topped Blueberry Mini Pies

Cookie-Topped Blueberry Mini Pies 4.000

Stacy Zarin Goldberg for The Washington Post

Nourish May 14, 2014

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.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 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)

Directions

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.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 240


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 2g 10%

Cholesterol: 10mg 3%

Sodium: 120mg 5%

Total Carbohydrates: 46g 15%

Dietary Fiber: 3g 12%

Sugar: 28g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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