blueberry chocolate pie

How To Make blueberry chocolate pie

• 1

  Sour Cream Cookie Dough: In a mixing bowl beat butter with mixer for 30 seconds. Add sugar, baking powder, baking soda, and salt; beat until combined. Add egg yolk, sour cream and vanilla; beat until combined. Beat in flour. Divide dough in half; wrap and chill until easy to handle.
• 2

  On a well-floured surface roll out half of the dough to form a 12-inch circle. Line a 9-inch pie plate with dough. Trim and flute edge. Line with double thickness of foil. Bake in a preheated 450º oven for 8 minutes; carefully remove foil. Bake for 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate chips. Set aside.
• 3

  Reduce oven to 375º. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In small bowl whisk together egg and 1 Tbsp. 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; cool on wire rack.
• 4

  FOR FILLING: In large saucepan stir together 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.
• 5

  Bake about 10 minutes or just until berries are heated through, covering edge of pie with foil if necessary to prevent over browning. Remove to wire rack. Top with cookie cutouts; cool completely.
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