Cookie-Topped Blueberry Mini Pies

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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