Double Blueberry Cookie Pie

[Guest guest]

Double Blueberry Cookie Pie

 

1 package (18 ounces) refrigerated sugar cookie dough, room temperature

1/3 cup all-purpose flour

3 cups fresh or frozen blueberries

3/4 cup sugar

3 tablespoons cornstarch

Dash salt

1 teaspoon lemon juice

1 cup heavy (whipping) cream, whipped

 

Preheat oven to 350°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 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; place on prepared cookie sheet. Bake

cookie dough pie crust until golden, about 11 minutes and stars for

about 6 minutes. Cool on wire racks.

 

Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the

sugar, cornstarch and salt. Stir in 2/3 cup water and the lemon juice.

Over medium-high heat, bring to a boil. Boil, stirring constantly, until

mixture thickens, crushing blueberries. Stir in remaining 2 cups

blueberries; chill. Spoon blueberry mixture into cooled cookie shell.

Decorate with the star-shaped cookies and whipped cream.

 

Yield: 8 portions