Double Blueberry Cookie Pie

today i made double blueberry cookie pie. well, i made blueberry cookie pie minus the double. i'll explain later. i thought this would be a good time to introduce myself.
i was born and raised in brooklyn, ny up until four months ago when i moved to new mexico. my boyfriend is going to school and i'm discovering the world...or at least america...this is the farthest west i've ever been on the mainland. it's taking a lot of getting used to for me, but i've always enjoyed cooking and especially baking so i've been spending a lot of time doing so.
i really enjoy experimenting and i rarely ever make the same food twice. right now i'm on a learning how to roll dough trip. i've been making a lot of homemade pies and ravioli so i can try to get the knack of it. last week i had 3 differents pies (pumpkin, avocado & chess/crack pie) in my fridge just because.
hence, the blueberry cookie pie i made today. i usually find a lot of the recipes i make online from various websites. the following is the recipe:

1 (18-ounce) package 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
Dash salt
1 teaspoon lemon juice
1 cup heavy (whipping) cream, whipped

1. Preheat oven to 350ºF. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.
2. In a small bowl combine sugar cookie dough and flour until mixed. Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use. With floured hands, press unrefrigerated dough into bottom and sides of prepared pan. Place in freezer to firm up, about 15 minutes.
3. On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick. With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet. Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes. Cool on wire racks.
4. Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the 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.
5. Spoon blueberry mixture into cooled cookie shell. Decorate with the star-shaped cookies and whipped cream.

Makes 8 servings.

There are a few changes I made. I could only find a 16.5 oz package of sugar cookie dough so i used 1/4 cup of flour instead. Next time i'm going to leave the flour out all together and just roll the dough onto the pan. I think it'll be more cookie and less stiff. I used all the heavy cream i had to make alfredo sauce the other day so i didn't make any whipped cream. And the double cookie part called for baking cookies to decorate the pie, but while baking the pie i got hungry and ate the cookies. While i was baking the pie the song "happiness pie" from the movie brain candy started playing from my ipod on random. nice.

The pie is pretty yummy. I ate 3 pieces already...for dinner. While i was shoveling it into my mouth my friend Carlisa called me. When i think of blueberries i think of Carlisa because she loves the color purple (the color not the movie...well maybe she likes the movie...i have no idea). When we would go to Ihop she would order the blueberry pancakes because the pancakes would turn purple from the blueberries.

uhhhh...anyway i think i'm going to try to make pierogies next. i miss polish food and i've had a request from ryan's classmate to make pierogies.