Classic blueberry pie gets a makeover into EASY pan pie form with the most amazing soft sugar cookie crust and sweet blueberry filling.— the easiest way to make pie this summer!
In light of the fact that pan pie has entered our lives…I would like to formally announce that regular round pie has been fired for the moment.
Only for a moment though because…well, you’ll see on Monday.
But for now? I would like for all attention to be solely focused on the one thing you need for the upcoming holiday weekend. All of the weekends? I like the sound of that much better.
Observe. >>> Blueberry pie found it’s way into a pan. With a sugar cookie crust, which by the way is utterly RIDICULOUS.
Also on the list of utterly ridiculous things…the fact that this blueberry pan pie isn’t just for dessert. It serves it’s duty as breakfast too and you DEFINITELY heard that from me.
The blueberries cancel out the breakfast-questionable cookie part. Promise.
Alright so THREE steps involved in today’s pie insanity. >>>
Step 1. Sugar cookie crust. Simply mix the dough, press ‘er in the pan and prebake. This crust is ridiculously good and honestly my fav part.
Step. 2. Blueberry filling. It cooks up on the stove in less than 5 minutes and then gets spread into our prebaked crust. Try not to dig in with both hands.
Step 3. Bake it all together and THEN you are allowed to dig in with both hands. It’s highly encouraged.
This pan pie is honestly SUCH a good one for summer cookouts and I promise you NO leftovers. A double batch might be a good idea for this weekend in the event that you not-so accidentally eat the first batch all by yourself.
…straight outta the pan? ♥
Blueberry Sugar Cookie Pan Pie
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Ingredients
Crust:
- 1/2 cup butter softened
- 3/4 cup coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1-1/2 cups white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 6 cups frozen blueberries
- 3/4 cup coconut sugar or brown sugar
- 2 tablespoons lemon juice
- 1/4 cup cornstarch
Instructions
- Make the crust: In a large bowl, beat butter and sugar together until completely creamy. Beat in egg, vanilla, and almond extract until smooth. Combine flour, baking powder, and salt. Beat flour mixture into liquid until a soft dough forms.
- Press into the bottom and halfway up the sides of a parchment paper-lined 9x13 baking dish. Prick dough all over with a fork.
- Bake crust at 350F 20 minutes or until just slightly golden. Remove from oven and set aside.
- Make the filing: In a large saucepan, combine blueberries, sugar, and lemon juice. Bring to a simmer over medium-high heat then remove some of the liquid and whisk with cornstarch in a small bowl. Stir cornstarch mixture back into blueberries and cook sauce, stirring occasionally until bubbly and thickened. Remove from heat and pour into bottom of crust.
- Bake pie at 350F 20-25 minutes or until crust is golden brown and filling is bubbly. Remove from oven and cool completely before cutting into squares. Enjoy!
Gayle @ Pumpkin 'N Spice says
Pan pie?! I LOVE the sound of this, Sarah! And those blueberries are so pretty. I would love to eat my cookies in pie form like this all the time. What a fun summer treat and just in time for the 4th!
Carrie says
Can you use fresh blueberries?
Carrie says
Can you use fresh blueberries?
Sarah says
Fresh blueberries would work fine, however you would need to add 1/4 cup of water to the filling. 🙂
Carrie says
Awesome! Thank you!!
Sherry says
Does the almond extract get used, or is it listed in error? Thank you.
Sarah says
So sorry about that error, Sherry! I went in and fixed it.
Becky says
Can you make this the day before?
Sarah says
Yes you can! This pie will keep up to 4 days covered at room temperature.