1 recipe Sour Cream Cookie Dough (see below)
1 cup semisweet chocolate pieces
1/2-1 cup sugar
3 Tbsp all-purpose flour
1 lemon, juiced or to taste (less for raspberries, more for blueberries)
6 cups fresh berries
Sour Cream Cookie Dough
In a mixing bowl beat 1/2 cup butter, softened with mixer for 30 seconds. Add 1/2 cup sugar, 1/2 tsp baking powder, 1/8 tsp baking soda, and a dash of salt; beat until combined. Beat in 2 cups of all-purpose flour. Divide in half; wrap and chill until easy to handle.
Fruit Filling Directions:
Preheat oven to 450F. Prepare Sour Cream Cookie Dough. On well floured surface roll out half of the dough to form a 12-inch circle. Line 9-inch pie plate with dough. Trim and flute edge. Line with double thickness of foil to prevent over browning. Bake 8 minutes; carefully remove foil. Bake for 3 to 4 minutes more or until golden. Remove; sprinkle with chocolate pieces Set aside.
2. Reduce oven to 375F. Roll remaining dough to 1/8 inch thickness. Cut into star shapes using assorted-sized 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 7-9 minutes or until edges are slightly browned. Remove; cool on wire rack.
3. For filling, in large saucepan stir together sugar, flour. Add 4 cups of the blueberries or raspberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries, add lemon juice to taste. Taste the filling and add sugar to taste if needed. Pour the filling into crust.
4. 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. Makes 8 servings.