The cookie dough piecrust is easier to shape than regular pie pastry, and sweeter.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Prepare Sour Cream Cookie Dough. Roll half of the dough to a 12-inch circle on a well-floured surface. Line a 9-inch pie plate with dough. Trim and flute the edge. Line with a double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate pieces and set aside.

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  • Reduce oven to 375°F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In a small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.

  • For filling, in a large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust.

  • Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.

Sour Cream Cookie Dough:

In a large mixing bowl beat 1/2 cup butter, softened, with a mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.

Nutrition Facts

520 calories; 21 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 80 mg cholesterol; 182 mg sodium. 228 mg potassium; 82 g carbohydrates; 5 g fiber; 48 g sugar; 7 g protein; 1 g trans fatty acid; 505 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 80 mcg folate; 0 mcg vitamin b12; 52 mg calcium; 3 mg iron;

Reviews (4)

14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/06/2018
I have made this pie 3 times now and it is always brings rave reviews! It is worth the extra work to make the cutout stars for the top; it makes a beautiful presentation. My son requested it instead of cake for his last birthday.
Rating: Unrated
06/06/2016
Where's the print option?
Rating: Unrated
07/26/2016
I made this Sunday evening 07/24/16 and served it to my office staff on Monday.  I see why it is wonderful served up same day-- the chocolate does not harden.  Either way, staff enjoyed the it both ways with the chocolate hardened and berries very cool (having been refrigerated) and having it warmed up to soften the chocolate.  All in all, it was GREATLY RECEIVED!! [I made one modification, almond flour in place of all purpose]
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Rating: Unrated
07/02/2016
Do I need to refrigerate if made today to serve tomorrow?