I’d like to introduce you to our favorite pie. In fact, it’s our favorite summer dessert, ever. Think delicious sugar cookie crust topped with fresh blueberry pie filling, topped with sugar cookies in fun shapes, topped with whipped cream. Yes!!!
I’ve been making this pie for several years, after I cut out a tiny recipe from The Plain Dealer. This pie has brought so many smiles to people’s faces, it’s like serving up a slice of happiness. Even kids who say they don’t like blueberries will become hooked. Adults who say blueberry pie is their favorite will break into huge grins because they haven’t had it for years and then they’ll swoon after each bite. It’s perfect for the Fourth of July, and I’ve even been known to serve it on Easter.
But now, it’s even better, because I’ve given the crust a from-scratch makeover. You see, the original recipe called for using the canned sugar cookie dough you find in the dairy aisle. When I began eliminating most processed foods from my diet (see My Recipe to Lose Weight without Dieting) I was concerned that I wouldn’t be able to enjoy this pie again.
I needed to take action, to figure out a way to make the crust from scratch. After several attempts, I’ve finally hit the jackpot. Even my kids have given it their seal of approval, which is no small feat.
To tell you the truth, I always thought the original pie crust was a bit too sweet. My version is just right, accented with a touch of almond extract (I love adding almond flavor to things) and rolled out to a uniform thickness for an ideal crust-to-filling ratio. And making the whipped cream instead of spraying it from a can just adds another level of to-die-for goodness.
There’s something so homey and inviting about having a made-from-scratch pie sitting on my counter for family and guests. Make it blueberry pie, and I’m over the moon. Make it with a sugar cookie crust that’s delicious on its own instead of just “meh,” and I’m in heaven.
I may or may not have eaten that huge piece right there for lunch. It’s vegetarian, right?
Recipe Source: Crust adapted from Linda Z’s Chanukah Cookies. Filling from a recipe for double blueberry cookie pie clipped from The Plain Dealer years ago.