Double Blueberry Cookie Pie
- Cooking spray
- 1(18-ounce) package refrigerated sugar cookie dough at room temperature
- One-third cup all-purpose flour
- 3 cups fresh blueberries, divided
- Three-fourths cup sugar
- 3 tablespoons cornstarch
- One-eighth teaspoon salt
- 1 cup water
- 1 teaspoon fresh lemon juice
- 1 cup whipping cream
Preheat the oven to 350 degrees. Spray a 9-inch pie pan and a small cookie sheet with cooking spray. Combine the 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 the unrefrigerated dough onto bottom and sides of prepared pie pan. Set in the freezer to firm, about 15 minutes. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough to one-fourth inch thick. With a floured cookie cutter, cut out stars or other shapes. Place on prepared cookie sheet.
Bake the pie crust until golden, about 12 minutes, and the stars for about 6 minutes. Cool on wire racks.
In a medium saucepan, combine 1 cup blueberries, sugar, cornstarch and salt. Stir in a cup the water and the lemon juice. Bring to a boil over medium-high heat. Stirring constantly and crushing the blueberries, boil until the mixture thickens. Stir in the remaining blueberries. Chill.
Spoon the chilled blueberry mixture into the cooled pie shell. Decorate with the star-shaped cookies and whipped cream.
Makes 8 servings.
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