Cookie-Topped Blueberry Mini Pies 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 ¼ cup of sugar for the filling. You'll also 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.