Double Blueberry Cookie Pie

1. 1

   Preheat oven to 350 degrees.

2. 2

   Spray a 9 inch pie pan and a small cookie sheet with cooking spray.

3. 3

   Combine cookie dough and flour in a small bowl.

4. 4

   Remove about a quarter of this mixture, cover with plastic wrap and refrigerate for later use.

5. 5

   With floured hands, press unrefrigerated cookie dough onto bottom and sides of prepared pie pan.

6. 6

   Set in freezer to firm, about 15 minutes.

7. 7

   On a lightly floured surface with a lightly floured rolling pin, roll out refrigerated cookie dough to 1/4 inch thick.

8. 8

   With a floured cookie cutter, cut out stars or other shapes.

9. 9

   Place on prepared cookie sheet.

10. 10

    Bake pie crust until golden, about 11 minutes, and stars for about 6 minutes; cool on wire racks.

11. 11

    In a medium saucepan, combine 1 cup blueberries,sugar,cornstarch, and salt.

12. 12

    Stir in 2/3 cup water and the lemon juice.

13. 13

    Bring to a boil over medium high heat.

14. 14

    Stirring constantly and crushing blueberries, boil until mixture thickens; stir in remaining blueberries and chill.

15. 15

    Spoon chilled blueberry mixture into cooled pie shell.

16. 16

    Decorate with star-shaped cookies and whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.