8- Double Blueberry Cookie Pie


1 (18oz) Package – Refrigerated Sugar Cookie Dough, room temperature

1/3 Cup – All Purpose Flour

3 Cups – Fresh or Frozen Crossroads Blueberries

3/4 Cup – Sugar

3 TBSP – Cornstarch

Dash of Salt

1 tsp – Lemon Juice

1 Cup – Heavy Cream



Preheat oven to 350 degrees F.

Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.

In a small bowl, combine sugar cookie dough and flour until mixed.

Remove about a quarter of the cookie dough. Cover with plastic and refrigerate for later use.

With floured hands, press unrefrigerated dough into the bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes.

On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4 inch thick.

With a floured cookie cutter, cut out stars (or other shapes) and place on prepared cookie sheet.

Bake cookie dough pie crust until golden, about 11 minutes, and stars for about 6 minutes. Let cool.

In a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup of water and the lemon juice. Over medium heat, bring to a boil.

Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in the remaining 2 cups of blueberries. Chill.

Spoon blueberry mixture in the cooled cookie shell.

Decorate with the star shaped cookies and whipped cream.

Serves 8


from: www.blueberrycouncil.org