Prep 25 mins
Cook 30 mins
This blueberry pie uses prepared sugar cookie dough for its crust and decorative stars topping. It's perfect for a Fourth of July gathering. Feel free to use whatever shape you want for the cookie cutouts though. Originally from the food section of the Houston Chronicle in June of 2001.
- cooking spray
- 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 wrap and refrigerate for later use.
- With floured hands, press unrefrigerated cookie dough onto bottom and sides of prepared pie pan.
- Set in freezer to firm, about 15 minutes.
- On a lightly floured surface with a lightly 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 and chill.
- Spoon chilled blueberry mixture into cooled pie shell.
- Decorate with star-shaped cookies and whipped cream.
This was so yummy! And so cute with the star topping. I brought it to a family gathering and everyone loved it. I skipped the whipped cream & served it with vanilla ice cream instead.