Double Blueberry Cookie Pie
1 (18-ounce) package refrigerated sugar cookie dough at room temperature
1/3 cup all-purpose flour
3 cups fresh blueberries, divided
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2/3 cup water
1 teaspoon lemon juice
1 cup whipping cream
Preheat oven to 350 degrees. Spray a 9-inch pie pan and a small cookie sheet
with cooking spray. Combine cookie dough and flour in a small bowl. Remove about
a quarter of this mixture, cover with plastic and refrigerate for later use.
With floured hands, press unrefrigerated dough onto bottom and sides of prepared
pie pan. Set in freezer to firm, about 15 minutes. On a lightly floured surface
with a floured rolling pin, roll out refrigerated cookie dough to 1/4-inch
thick. With a floured cookie cutter, cut out stars or other shapes. Place on
prepared cookie sheet.
Bake pie crust until golden, about 11 minutes, and stars for about 6 minutes.
Cool on wire racks.
In a medium saucepan, combine 1 cup blueberries, sugar, cornstarch and salt.
Stir in 2/3 cup water and the lemon juice. Bring to a boil over medium-high
heat. Stirring constantly and crushing blueberries, boil until mixture thickens.
Stir in remaining blueberries. Chill.
Spoon chilled blueberry mixture into cooled pie shell. Decorate with star-shaped
cookies and whipped cream.
Makes 8 servings.