Name: Double Blueberry Cookie Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 pie (8 servings)
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; ½ cup granulated sugar; ½ cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup fresh blueberries, washed and dried; 2 tablespoons cornstarch; ½ cup granulated sugar (for blueberry filling); 1 tablespoon lemon juice; 1 cup old-fashioned oats; ½ cup all-purpose flour; ½ cup packed brown sugar; ½ cup unsalted butter, melted

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
In a small bowl, whisk together the 1 ½ cups of flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
Press two-thirds of the cookie dough into the bottom and up the sides of the prepared pie dish to form the crust. Set aside.
In another bowl, toss the fresh blueberries with cornstarch until evenly coated.
Mix in the ½ cup of granulated sugar and lemon juice, ensuring the blueberries are well coated.
Spread the blueberry mixture over the cookie crust in the pie dish.
In a separate bowl, combine the oats, ½ cup of flour, ½ cup of brown sugar, and melted butter. Mix until crumbly.
Sprinkle the oat mixture over the blueberry filling in the pie dish.
Crumble the remaining one-third of the cookie dough over the top as a final layer.
Place the Double Blueberry Cookie Pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden and the blueberry filling is bubbly.
Allow the pie to cool slightly before serving. Serve warm on its own or with a scoop of vanilla ice cream for an extra indulgent treat!

Ingredients

Instructions

Nutrition Facts

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