BLUEBERRY CHOCOLATE PIE: National Blueberry Pie Day

I absolutely adore blueberries. When I was young, my Aunt Annie used to take us blueberry picking in the woods. It was such a treat. We'd return to the farm covered in blueberry juice, our mouths and teeth stained with the dark blue liquid. I remember those blueberries as the sweetest I've ever tasted.

Since today is Blueberry Pie Day, I thought I'd post a recipe for Blueberry Chocolate Pie, because this is a Chocolate Blog, after all. I've posted other Blueberry Chocolate Pie recipes, but this recipe from Better Homes & Gardens is special because it also features a Cookie Dough Crust. Of course, you can substitute a chocolate cookie crust if you'd like more chocolate. This is a great recipe for Memorial Day and Fourth of July, so be sure and save or bookmark it!

BLUEBERRY CHOCOLATE PIE

Ingredients
1 Recipe Sour Cream Cookie Dough
1 cup semisweet chocolate pieces
1 egg
1/2 cup granulated sugar
3 Tbsp all-purpose Flour
1 lemon, juiced
6 cups fresh blueberries

Directions 
Preheat oven to 450°F. Prepare Sour Cream Cookie Dough. Roll half of dough to a 12-inch circle on a well-floured surface. Line 9-inch pie plate with dough. Trim and flute edge. Line with 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°F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In 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 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.

Sour Cream Cookie Dough: 
In large mixing bowl beat 1/2 cup butter, softened, with mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.