Blueberry Cookie Pie Sweetens Summer...
Indulge yourself in of one of nature's most delicious fruits, the blueberry. This richly flavored berry reaches its peak in summer, and the North American Blueberry Council offers these tips and recipe for enjoying blueberries both now and in winter months:
1 package (18 ounces) 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
1 teaspoon lemon juice
1 cup heavy (whipping) cream, whipped
Preheat oven to 350F. 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.
Yield: 8 portions
Recipe provided by the North American Blueberry Council
This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.
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Modified August 2007
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