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Double Blueberry Cookie Pie

1 (18 ounce) tube refrigerated sugar
    cookie dough, room temperature
1/3 cup all-purpose flour
3 cups fresh or frozen blueberries
3/4 cup granulated sugar
3 tablespoon cornstarch
Dash of salt
1 teaspoon lemon juice
1 cup heavy (whipping) cream, whippedPreheat oven to 350 degrees F. 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 one-fourth of the cookie dough; cover with plastic and refrigerate for later use.With floured hands, press unrefrigerated dough onto bottom and up 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.

 

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