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Festive Blueberry Cookie Crust Pie

June 26, 2016

Fourth of July celebrations occur all over our nation each year since 1776 when the colonists declared their independence from England.  I think more than anything, it’s the freedom our forefathers gave us in the Bill of Rights that we celebrate the most.  Each year our church celebrates this holiday by honoring our veterans who have helped maintain our rights to life, liberty, and the pursuit of happiness.  Too, it is a time as Christians we are able to celebrate the freedom Christ gave us when he died on the cross to free us from our sins.  At the end of the service, our church hosts a picnic where the men of our church grill hamburgers and hotdogs and the members contribute the desserts.  To make the celebration fun, they encourage parishioners to bring patriotic desserts.  Kevin enjoyed making this blueberry pie to take to our church’s early July 4th celebration where he received many compliments.  Since the 4th is quickly approaching, we wanted to give you this recipe which is the perfect dessert to take to any festivity you might be invited to attend.  Thank you, Kickstarter Backers, for backing Kevin’s version of “Blueberry Chocolate Pie” from Better Homes and Gardens, July 2016 ed.


1 recipe for Sour Cream Cookie Dough

1/2 c. butter, softened

1/2 c. sugar

1/2 tsp. baking powder

1/8 tsp. baking soda

dash of salt

1 egg yolk

1/4 c. sour cream

1 tsp. vanilla

2 c. all-purpose flour

1 c. semisweet chocolate chips

1/2 c. sugar

3 Tbsp. all-pupose flour

1 lemon, juiced

6 c. fresh blueberries

3-4 strawberries

dash of red sugar

1/4 c. white chocolate chips


Prepare cookie dough.  In a mixing bowl, beat butter, sugar, baking powder, baking soda, and salt.  Beat until combined.  Add egg yolk, sour cream, and vanilla.  Beat until combined.  Beat in 2 c. all-purpose flour.  Divide in half; wrap and chill until easy to handle.

Once chilled, preheat oven to 400 degrees F.  On a well-floured surface, roll out half of the dough to form a 12-inch circle.  Line a 9-inch pie plate with dough.  Trim and flute edge.  Line with double thickness of foil.  Bake approximately 8 minutes.  Carefully remove the foil and back for about 3 more minutes or until golden.  Remove and sprinkle with chocolate pieces.  Set aside.

Reduce heat to 350 degree F.  Roll remaining dough to 1/8 inch thickness.  Cut into star shapes using assorted-size cutters (we added a heart shape since we love America).  Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. (Sprinkle red sugar on dough on several cookies.)  Bake for about 7 minutes or until edge are lightly browned.  Remove; cool on wire rack.  Melt white chocolate and spread on a few stars for the white effect.  Dip bottom of withheld blueberries in white chocolate to act as glue to hold blueberries on remainder star cookies.  On the heart-shaped cookie, spread white chocolate mixture, then add diced strawberries.

For filling, in a large saucepan stir together sugar, flour, and lemon juice.  Add 4 cups of blueberries.  Cook and stir over medium heat until just thickened and bubbly.  Remove from heat.  Stir in remaining berries, less 12 (or however many you need to decorate your stars).  Pour into crust.  Bake about 10 minutes or just until berries are heated through, covering edge of pie with foil if necessary to prevent overbrowning.  Remove to wire rack.  Cool completely.  Decorate top with heart and star cookies.  Serve.  (Pie can be made one day in advance.  Refrigerate.  Decorate cookies on the day you plan to serve.)


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