mini-blueberry pies

These are best served warm.  You can use a tube of store bought cookie dough (or homemade) - usually I would do a sugar cookie topping but this one was from the Trader Joe's gingerbread molasses cookie dough.

For 4 'pies':  Mix together 1 lb. blueberries (fresh or defrosted), 1 Tbs. cornstarch, 6 Tbs. sugar, grated zest of a lemon plus the juice from that lemon.  Stir until everything dissolves and let it set for 15 minutes.
Heat oven to 350 degrees.  Line a rimmed baking sheet with foil.  Arrange four 8-oz. ramekins on the baking sheet.  Divide the filling plus juices among the ramekins.
Roll out 6-oz. cookie dough to a thickness of a generous 1/4 inch; cut into shapes or strips to top the ramekins.  Brush lightly with water and sprinkle with sugar.
Bake about 50 minutes until filling is bubbly and cookie tops are lightly browned.  Wait 5 minutes; serve.