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Double Blueberry Cookie Pie


  • 1 pkg. (18 oz.) refrigerated sugar cookie dough, room temperature
  • 1/3 cup all-purpose flour
  • 3 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 3 Tablespoons cornstarch
  • Dash of salt
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream, whipped


Preheat oven to 350. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes.

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; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes, and stars for about 6 minutes. 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 water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until mixture thickens, crushing blueberries. Stir in remaining 2 cups blueberries; chill.

Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream.

Serves 8.


Photo: Patty Poor

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