Blueberry-Chocolate Pie

By LRay

Ingredients

• 1 recipe Sour Cream Cookie Dough
• 1 cup semisweet chocolate pieces
• 1 egg
• 1/2 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 lemon, juiced
• 6 cups fresh blueberries

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 450 degrees F. Prepare Sour Cream Cookie Dough. Roll half of the dough to a 12-inch circle on a well-floured surface. Line a 9-inch pie plate with dough. Trim and flute the edge. Line with a double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate pieces and set aside.

Reduce oven to 375 degrees F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In a small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.

For filling, in a large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust.

Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.