Blueberry Pie with Sugar Cookie Crust will become your go-to summer dessert! It's the best blueberry pie recipe and a hit with kids and adults! I've been making this for years.
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 ¼ 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 ½ 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 ¼-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.
Whipped Cream
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.
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Notes
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 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.