Recipe for cooking Double Blueberry Cookie Pie

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Double Blueberry Cookie Pie

1 (18 ounce) tube refrigerated sugar
    cookie dough, room temperature
1/3 c. all-purpose flour
3 c. fresh or frozen blueberries
3/4 c. sugar
3 Tbsp. cornstarch
Dash of salt
1 tsp. lemon juice
1 c. heavy (whipping) cream, whipped

Preheat oven to 350 degrees F. Spray a 9-in. pie pan and sm. baking sheet with nonstick cooking spray.

In a sm. bowl combine sugar cookie dough and flour until mixed. Remove about one-fourth of the cookie dough; cover with plastic and refrigerate for later use.

With floured hands, press unrefrigerated dough onto bottom and up sides of greased pan. Place in freezer to firm up, about 15 mins..

On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-in. thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared baking sheet. Bake cookie dough pie crust until golden, about 11 mins. and stars for about 6 mins.. Cool on wire racks.

Meanwhile, in a med. saucepan, combine 1 c. of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 c. water and the lemon juice. Over med.-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 c. blueberries; chill.

Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream.