oven to 350ºF. Spray a 9-inch pie pan
and small cookie sheet with nonstick cooking
spray. 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.
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
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. Spoon
blueberry mixture into cooled cookie shell.
Decorate with the star-shaped cookies and