Recipe: Double Blueberry Cookie Pie (using sugar cookie dough)

DOUBLE BLUEBERRY COOKIE PIE



FOR THE CRUST:
1 (18 ounces) package refrigerated sugar cookie dough, room temperature
1/3 cup all-purpose flour
FOR THE FILLING:
3 cups fresh or frozen blueberries, divided use
3/4 cup sugar
3 tablespoons cornstarch
Dash salt
2/3 cup water
1 teaspoon lemon juice
1 cup heavy (whipping) cream, whipped (for decorating)

Preheat oven to 350 degrees F. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.

TO PREPARE THE CRUST:
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, TO MAKE THE FILLING:
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.

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

Makes 8 servings
Source: North American Blueberry Council