- 1 package (18 ounces) refrigerated sugar cookie dough, brought to room temperature
- One-third cup all-purpose flour
- 3 cups fresh Oregon blueberries (frozen will also work)
- Three-fourths cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 1 teaspoon fresh lemon juice
- 1 cup heavy cream, whipped
- Preheat the oven to 350 degrees. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl combine the sugar cookie dough and stir to blend. Divide the cookie dough into two portions, one larger portion (three-fourths of the total) left at room temperature, and a smaller portion (one-fourth of the total) wrapped in plastic and refrigerated.
- With floured hands, press the room temperature dough into the bottom and sides of the prepared pan. Place in the freezer to firm up, about 15 minutes. Bake the cookie dough piecrust until golden, about 11 minutes. Cool on wire rack.
- On a lightly floured surface with a floured rolling pin, roll out the refrigerated cookie dough to one-fourth-inch thick. With a floured cookie cutter, cut out stars; place on prepared cookie sheet. Bake for about 6 minutes. Cool on wire rack.
- In a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt. Stir in two-thirds cup water and the lemon juice. Over medium-high heat, bring to a boil. Boil, stirring constantly, until the mixture thickens, crushing the blueberries as you stir. Stir in remaining 2 cups blueberries; chill. Spoon the blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies in the middle of the pie surrounded (along the outside edge of the pie) by tiny puffs of cream with one blueberry atop each puff.