Double Blueberry Cookie Pizza
Source of Recipe
Woman's Day Eating Light, Summer 2000
List of Ingredients
nonstick cooking spray
1 18 ounce pkg refrigerated sugar cookie dough room temperature
1/3 cup all-purpose flour
3 cups fresh or frozen blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
1 dash salt
1 teaspoon lemon juice
nonfat whipped topping optionalRecipe
Preheat oven to 350¼F. Coat a 9-inch pie pan and small baking sheet with nonstick cooking spray. In small bowl, combine sugar cookie dough and flour until mixed. Remove about a quarter of cookie dough; covet with plastic and refrigerate. With floured hands, press unrefrigerated dough onto bottom and sides of prepared pie pan. Place in freezer about 15 minutes, or until firm. On lightly floured surface, with floured rolling pin, roll out refrigerated cookie dough to 1/4-inch thickness. With floured cookie cutter, cut out stars or other shapes; place on prepared baking sheet. Bake pie crust about 11 minutes, until golden, and stars about 6 minutes. Cool on wire racks.
Meanwhile, in medium saucepan, combine 1 cup of blueberries, 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 chilled blueberry mixture into cooled pie crust. Decorate with star shaped cookies and nonfat whipped topping, if desired. Servings: Makes 10
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