Blueberry filling/topping

Looking to make some pocket pies, but don't have enough for a full batch, or just want to have a little variety? You could do worse than this:

• 1 c. thawed frozen blueberries, with juice
• 1 T. sugar
• 1 t. lemon juice
• 1/2 t. corn starch

Combine ingredients in a small saucepan or metal bowl, cook and stir over medium-low heat to release more juices from the berries and thicken the resulting sauce, then let cool to room temperature.

The resulting consistency is just a bit too sloppy to spoon directly into the pies... but forking berries into place and drizzling with a bit of sauce works well. This recipe made me enough for a half-dozen pies, with enough left over to spoon over a bowl of ice cream later. Tasty treats all around... :)