1 pound fresh or frozen/defrosted blueberries
1 tablespoon cornstarch
¼ cup sugar, plus more for sprinkling, optional
Finely grated zest of 1 lemon plus 3 tablespoons fresh lemon juice
6 ounces homemade or store-bought sugar cookie dough, suitable for rolling
Combine the blueberries, cornstarch, the ¼ cup sugar, lemon juice and zest in a mixing bowl, stirring until the cornstarch dissolves. Let the filling mixture rest for 15 minutes.
Heat 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 ¼ inch; cut it into the desired shapes or strips. Top each pie with a cutout 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 values per serving: 240 calories, 7 g fat (2 g saturated), 46 g carbohydrates, 3 g fiber, 28 g sugar, 2 g protein, 10 mg cholesterol, 120 mg sodium.
By Stephanie Witt Sedgwick, for The Washington Post