Recipe by Leslie in Texas
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.
Top Review by pumpkinpie
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.
- cooking spray
- 510.29 g package refrigerated sugar cookie dough, at room temperature
- 78.07 ml all-purpose flour
- 709.77 ml fresh blueberries, divided
- 177.44 ml sugar
- 44.37 ml cornstarch
- 0.59 ml salt
- 158.51 ml water
- 4.92 ml lemon juice
- 236.59 ml whipping cream
Directions See How It's Made
- 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.