Double Blueberry Cookie Pie

Double Blueberry Cookie Pie

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  • 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 of salt
  • 1 teaspoon lemon juice
  • 1 cup heavy (whipping) cream, whipped


  1. Preheat oven to 350ºF
  2. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray
  3. In a small bowl combine sugar cookie dough and flour until mixed
  4. Remove about a quarter of the cookie dough
  5. Cover with plastic and refrigerate for later use
  6. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan
  7. Place in freezer to firm up, about 15 minutes
  8. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough ¼-inch thick
  9. With a floured cookie cutter, cut out stars or other shapes
  10. Place on prepared cookie sheet
  11. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes
  12. Cool on wire racks
  13. Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt
  14. Stir in 23 cup water and the lemon juice
  15. Over medium-high heat, bring to a boil
  16. Boil, stirring constantly, until mixture thickens, crushing blueberries
  17. Stir in remaining 2 cups blueberries
  18. Chill
  19. Spoon blueberry mixture into cooled cookie shell
  20. Decorate with the star-shaped cookies and whipped cream

About This Recipe

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