I'd like to introduce you to my family's favorite summer dessert.
Think of almond-flavored sugar cookie crust, topped with fresh blueberry pie filling, decorated with sugar cookies in fun shapes and adorned with homemade whipped cream.
I've been making this for many years, after being inspired by a recipe in 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 "don't like blueberries" will become hooked! Adults will swoon after each bite.
It's perfect for the Fourth of July, Sunday dinners, and I've even been known to serve it on Easter.
Here's what you need to know!
Blueberry filling ingredients
I always use fresh blueberries for the filling. You probably could use frozen ones, as long as they're thawed and patted dry first.
But I always enjoy the buildup of excitement each year as we wait for blueberries to be in season...just so I can make this pie!
You'll need three cups of them.
How to make blueberry pie filling
The filling you'll make is gelled and studded with blueberries. If you're looking for a juicy, runny pie, this ain't it!
This is better.
1. You'll toss one cup of blueberries with sugar, corn starch and salt.
2. You'll stir in water and lemon juice and bring the mixture to a boil on the stove. Boil, stirring constantly, until it thickens.
3. When the mixture has thickened, it's time to mash the blueberries.
4. Mash them until you they're mostly broken up.
5. Stir in the remaining two cups of blueberries and chill!
Sugar cookie crust ingredients
The original recipe I found in the newspaper called for using canned sugar cookie dough mixed with flour. It was good, but a bit too sweet.
When I started eliminating many processed foods from my diet back in 2013, I knew I needed to make the sugar cookie dough from scratch.
I'm so glad I did!
My version is just right. It's 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.
Note, you'll need to sift your flour for this recipe. I use my fine-mesh strainer (affiliate link).
How to make sugar cookie dough
Over the years, I've improved the technique to ensure the crust is easy to work with and doesn't slide down the sides of the pan while baking. Here's what I do for consistent results.
1. Start with butter softened just enough to mix. I leave mine at room temperature for an hour, but if your home is very hot, you'll need less time. Add the butter to your bowl with sugar.
2. Beat the butter and sugar just until you have fluffy pieces. It's important not to overbeat the dough, or it will be too soft to work with and will cause problems later.
3. Add in the egg, milk and almond extract.
4. Beat until blended.
5. Add the baking powder and sifted flour.
6. Beat on low, then medium, until the dough is smooth and combined.
7. Shape the dough into a ball, wrap it in plastic and freeze it for 25 minutes. You need the dough chilled so it's easy to roll.
Make the pie crust and cookies
1. You'll use 3/4 of the dough for the bottom crust.
2. Roll it into an 11-inch circle.
3. Transfer it to your pie plate. If you mess up, just press the dough into place! Poke holes to keep the crust from puffing up too much. Freeze the unbaked crust for 10 minutes before baking. This will prevent the dough from sliding down the sides of the pan during baking.
4. Let the baked crust cool before filling it. It will look more puffy than a regular pie crust.
5. Roll out the remaining 1/4 section of dough and cut out fun shapes with a large cookie cutter. (Large cookies work better than small ones. You want the pie to be easy to slice.)
6. Bake the cookies on a half-sheet pan and let them cool on a wire rack (affiliate link). You'll just need 4-5 large cookies for the top of the pie, so feel free to eat any extras!
7. Assemble your pie! Transfer the chilled blueberry pie filling into the cooled crust and top with the cooled sugar cookies in a decorative pattern.
Don't forget the whipped cream!
I've included instructions for making whipped cream in five minutes. It adds another level of to-die-for goodness.
But canned whipped cream will do in a pinch!
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, and I'm over the moon.
Make it blueberry pie with sugar cookie crust, and I'm in heaven.
(Recipe Source: Crust adapted from Linda Z's Chanukah Cookies. Filling is from a recipe for double blueberry cookie pie clipped from The Plain Dealer years ago. Originally published on June 25, 2014 and updated now with new photos and text.)
Blueberry Pie with Sugar Cookie Crust
Sugar Cookie Crust
- 8 tablespoons salted butter (softened a bit)
- 1 cup sugar
- 1 egg (beaten)
- 1/4 cup milk (low fat is fine)
- 1/2 teaspoon almond extract
- 2 1/3 cups flour (sifted)
- 2 teaspoons baking powder
- 3 cups fresh blueberries (divided use; see notes if using frozen)
- 3/4 cup sugar
- 3 tablespoons corn starch
- dash salt
- 2/3 cup water
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
- 2 teaspoons sugar
- 1/2 teaspoon vanilla extract
Sugar Cookie Crust
- Set out the butter at room temperature to soften just enough to mix. (I set mine out for an hour, but if your home is hot, you'll need less time.)
- For the crust, beat the butter and sugar until blended into fluffy pieces. (Do not overbeat, or it will make the dough too soft.)
- Add the egg, milk and almond extract and mix. Add the sifted flour and baking powder, and beat on low, then medium.
- When the dough is smooth and combined, shape it into a ball, wrap it in plastic wrap, and freeze it for 25 minutes. (If you wish, you can make the blueberry pie filling while the dough is chilling.)
- When the dough has chilled, preheat the oven to 375 degrees. Grease a 9-inch pie plate and a rimmed baking sheet with cooking spray.
- Unwrap the chilled dough and cut away about 1/4 of it to set aside for the cookie topping. If you have a kitchen scale, use it to weigh the larger portion of dough. You will need 16 ounces of dough for the bottom crust.
- On a clean work surface dusted with powdered sugar or flour, use a rolling pin to roll out the 16 ounces of dough into an 11-inch circle about 1/2 inch thick. Transfer the dough into the pie plate by wrapping one half of the dough around the rolling pin, and carrying the rolling pin with the dough over to the pie plate. Gently set the dough into the pie plate and use two fingers to flute the edges along the inside rim of the pie plate. If you mess up, just use your fingers to press the dough into place evenly.
- Use a fork to poke tiny holes in the bottom of the crust and where it meets the sides of the pan. Freeze the crust for 10 minutes before baking.
- Bake the crust for 13-15 minutes, or until it is golden around the edges, and a toothpick inserted in the center comes out clean. Let the crust cool on a wire rack.
Sugar Cookie Topping
- While the bottom crust is baking, prepare the cookie topping. Roll out the small portion of dough into a circle about 1/4-inch thick. Use a large cookie cutter to cut out shapes. (You'll need 4 or 5 large cookies for the top of the pie. You may end up with one or two extra cookies.
- Bake the cookies on the greased baking sheet for 9 minutes, or until just barely turning golden at the edges. (You can bake them in the same oven with the crust.) Cool the baked cookies on a wire rack.
Blueberry Pie Filling
- For the blueberry filling, in a medium saucepan, combine 1 cup of blueberries with the sugar, cornstarch and salt. Stir in the water and lemon juice. Bring to a boil over medium-high heat. Boil, stirring constantly, until the mixture thickens.
- Crush the blueberries with a potato masher and turn off the heat. Stir in the remaining blueberries and chill the filling in the refrigerator.
- For the whipped cream, use a clean, cold stainless steel bowl and beaters to beat the whipping cream, starting on low, then increasing to high. Beat for 1-2 minutes. Add the sugar and vanilla. Beat until soft peaks form.
Assemble & Serve
- Spoon the chilled blueberry filling into the cooled pie crust. Place the cookies on top in a decorative pattern. Serve with whipped cream. You can store the pie covered at room temperature or in the refrigerator for up to four days. (It's delicious when chilled.) Store whipped cream covered in the refrigerator for up to two days.
- I always use fresh blueberries for the filling. You probably could use frozen ones, as long as they're thawed and patted dry first.
- The filling you’ll make is gelled and studded with blueberries. If you’re looking for a juicy, runny pie, this ain’t it! This is better.
- I've improved the crust technique over the years so it will be easy to work with and holds its shape in the oven. Start with butter softened just enough to mix. Don't overbeat the butter and sugar, and be sure to freeze the dough for 25 minutes before rolling. Freeze the shaped, unbaked crust for 10 minutes before baking.
- If you're not good at rolling dough, no worries! Just press the pie dough into place.
More recipes to enjoy
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