Strawberry Dessert Pot Pies with Sugar Cookie Lid

April  4, 2013
3 Ratings
  • Serves 4
Author Notes

Warm and creamy fruit fillings with a crispy and chewy sugar cookie lid. —Mandy @ Lady and pups

What You'll Need
  • The lid
  • 1/3 cup unsalted butter, room temperature
  • 1/3 cup sugar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon lemon zest
  • 1 small egg, or 2/3 large egg
  • 1 teaspoon lemon juice
  • 1 cup all purpose flour
  • 1/3 teaspoon baking soda
  • 1/8 teaspoon salt
  • fruit fillings
  • 500 gram of strawberries
  • 8 tablespoons creme fraiche
  • 4 tablespoons brown sugar
  • 4 teaspoons lemon juice
  1. Make the lid: With a wooden spoon or whisk, stir the unsalted butter, sugar, brown sugar and lemon zest together vigorously. You can of course do this with a handheld mixer which I assume is much easier. Then stir in the lemon juice and egg and whisk until fully incorporated. Add the flour, baking soda and salt. Stir the dough together until everything is thoroughly incorporated. Cover the dough with plastic wrap and chill in the fridge for 30 min.
  2. To bake: Preheat the oven on 350ºF/ 175ºC. Cut the strawberry into halves or quarters depending on the size. The chunks should stay nice and large so they don’t completely disappear during baking. Mix the strawberries with creme fraiche, sugar and lemon juice. Divide the mixture into 4 small ramekins preferably with diameters no bigger than 3.5″/9 cm, and fill them up to 90% full. Prepare 2 tbsp of powdered sugar in a bowl. Take a large ice-cream scoop and tightly pack it with the chilled cookie dough. Drop it in the powdered sugar and roll it to evenly dust the surface. Use your hand to press the dough down to a thick disk that fits the diameter of the ramekins. Place the cookie disk on top of the filling and press lightly around the edges to make sure the dough covers the entire ramekins. Repeat with the other three. You can also keep all the components in the fridge and make one single serving at a time as needed. Bake in the oven on 350ºF/ 175ºC for 15 min, then lower the temperature down to 320ºF/ 160ºC and bake for another 10~15 min until the cookie top is golden brown and puffed. Dust with powdered sugar and serve immediately.

See what other Food52ers are saying.

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15 Reviews

Laurelb August 10, 2013
Haven't seen the peach version yet. Have you done it? Peaches are in prime season here
Mandy @. August 11, 2013
Oh yes! I've uploaded the recipe on food52, and also on my blog: http://www.ladyandpups.com/2013/07/17/peach-mascarpone-pot-pie-ginger-molasses-cookie-lid-eng/
I made it in "large" version, but you can always do it in a smaller ramekin like the first version :)
Laurelb June 13, 2013
How will I know when you publish the peach version?
Mandy @. June 14, 2013
Laurelb, hahaa if you want this is my blog: www.ladyandpups.com and it should be up there :)
Laurelb June 12, 2013
Wow. Made this tonight and wish I'd made more so I could keep eating it. It was so delicious and I know I'll make it all summer long with different fruits as they come in season. Can't wait to make it with raspberries.
Mandy @. June 13, 2013
Laurelb, I'm so glad you like you! I'm waiting for the peach season to do a brown sugar/bourbon/peach filling with maybe like a ginger/oatmeal cookie dough!
Kitchen B. June 8, 2013
jenniebgood June 3, 2013
The filling sounds as wonderful as the topping. How can you go wrong with creme fraiche? I love the ramekins also - great presentation!
Jade June 2, 2013
I don't have ramekins. Can this be made like a pie?
Mandy @. June 3, 2013
Jade, yah I suppose with a shallower pie pan? Just make sure that the cookie-lid fills the top.
Jade June 3, 2013
Thanks. I am actually going to get a set of ramekins so I can do this right.
Mandy @. June 3, 2013
Jade, if you do, get smallers ones rather than large. This way you get a good ratio of the fillings and the cookie lid. Peaches would be a nice alternative.
TheFoodHound June 1, 2013
This is SO unique!! Can't wait to try them!!
This sounds like a great idea! I'm already thinking of different versions to adapt it with too...