Double Blueberry Cookie Pie

READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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