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  • Cookie-Topped Blueberry Mini Pies

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  • 1 pound fresh or frozen and defrosted blueberries
    1 tablespoon cornstarch
    1/4 cup sugar, plus more for optional sprinkling
    Finely grated zest of 1 lemon
    3 tablespoons fresh lemon juice
    6 ounces homemade or store-bought sugar-cookie dough, suitable for rolling
    In a mixing bowl, combine the blueberries, cornstarch, 1/4 cup sugar, lemon zest and juice, stirring until cornstarch dissolves. Let filling mixture rest for 15 minutes.
    Preheat oven to 350 F. Line a rimmed baking sheet with heavy-duty aluminum foil. Arrange four 8-ounce or similar-sized ramekins on baking sheet.
    Divide filling mixture plus any accumulated juices evenly among ramekins or mini tart pans.
    Roll out the cookie dough to a thickness of a generous 1/4 inch; cut it into desired shapes, such as stars, or into strips. Top each pie with a cut-out cookie or with strips of dough arranged to form a lattice. If desired, brush tops lightly with water and sprinkle with sugar.
    Bake in preheated oven for about 50 minutes or until filling is bubbly and cookie tops are lightly browned.
    Wait 5 minutes before serving. Makes 4 servings.
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