Recipe: Double Blueberry Cookie Pie

National Blueberry Month

July

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:

Color, not size, is an indicator of blueberry ripeness. Look for deep purple-blue to blue-black. Reddish berries are best for cooking, rather than snacking.
Store fresh blueberries unwashed in their original container in the refrigerator. Wash just the amount you need right before serving. Use within 10 days of purchase.
When buying frozen blueberries in bags, pick ones that are loose and not clumped together. Use thawed berries within 3 days. Commercially frozen berries are prewashed, so there's no need to rinse them.
To freeze fresh blueberries, transfer unwashed berries to airtight freezer bags, or freeze them in a single layer on a baking sheet and transfer to a freezer bag. Wash the berries just before using.

Double Blueberry Cookie Pie

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
Dash salt
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.