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Source: Fabulous Food Associations

Double Blueberry Cookie Pie
Blueberries and cookies what could be better! This is a delicious and decorative dessert anytime of year because you can use frozen blueberries.
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Serves: 8
Prep Time: 10 minutes
Cook Time: 11 minutes
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One (18-ounce) package refrigerated sugar cookie dough, room temperature and crumbled
1/3 cup all-purpose flour
3 cups fresh or thawed, frozen blueberries
3/4 cup sugar
3 tablespoons cornstarch
Dash salt
1 teaspoon lemon juice
1 cup heavy whipping cream, whipped

Preheat the oven to 350 degrees F. Spray a 9-inch pie pan and a baking sheet with nonstick cooking spray.

In a small bowl, combine the sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough and form into a ball. Wrap with plastic wrap and refrigerate for later use. With floured hands, press unrefrigerated dough into the bottom and sides of the prepared pan. Put the dough in the freezer for about 15 minutes to firm up.

On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes. Arrange these on the prepared baking sheet.

Bake the cookie dough pie crust until golden, about 11 minutes and the cut-outs for about 6 minutes until lightly browned.

Cool on wire racks.

Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in 2/3 cup of water and the lemon juice. Bring to a boil over medium-high heat and cook for 10 to 15 minutes, stirring constantly, until thickened, crushing the blueberries with the back of the spoon as they cook.

Stir in the remaining 2 cups of blueberries. Remove the pan from the heat and set aside to cool. When tepid, cover and chill for several hours until cold and thick.

Spoon the blueberry mixture into the cooled cookie shell. Decorate with the cut-outs and whipped cream.

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