Deconstructed Blueberry Pie Star Stacks: An Easy & Festive Memorial Day Dessert
As the long Memorial Day weekend approaches, many of us envision sunshine-filled days, backyard barbecues, and gathering with loved ones. It’s a time for delicious food, refreshing drinks, and making cherished memories. Unfortunately, sometimes Mother Nature has other plans! This year, with an unexpected stretch of rainy weather, our outdoor grilling plans were put on hold, and I found myself needing a simple yet festive way to celebrate indoors. That’s how this delightful recipe for Deconstructed Blueberry Pie Star Stacks came to life – a perfect blend of ease, fun, and classic American flavor, even when the forecast isn’t cooperating.
Memorial Day calls for a touch of patriotic spirit, and what better way to achieve that than with star-shaped treats? While traditional blueberry pie is a beloved American dessert, I wanted something a little different – something that was less fuss, highly customizable, and frankly, a bit more exciting for both kids and adults to enjoy. The idea of a deconstructed pie emerged as the ideal solution. It takes all the irresistible flavors of a classic blueberry pie and transforms them into an elegant, individual serving that’s incredibly easy to assemble and even easier to devour.
Why Choose a Deconstructed Blueberry Pie for Your Holiday Celebration?
The beauty of a deconstructed dessert lies in its simplicity and versatility. For those who, like me, aren’t natural pie crust connoisseurs, or prefer to minimize kitchen time, this approach is a game-changer. Instead of wrestling with a full pie crust, you simply use store-bought dough to create individual, crispy “pie cookies.” This not only saves a significant amount of effort but also makes the dessert much more approachable for bakers of all skill levels. Plus, the individual stacks offer a beautiful presentation that’s perfect for any festive occasion, from a casual family dinner to a more formal gathering.
Beyond the ease, deconstructed pies offer a playful element. Cutting out star shapes is a fun activity that kids absolutely love, transforming baking into a family affair. Imagine the joy of little hands helping press cookie cutters into dough, then proudly stacking their own dessert creations. It’s a recipe that encourages creativity and interaction, making it more than just a sweet treat – it’s an experience.
Crafting the Perfect Homemade Blueberry Filling
While the pie crust component is simplified, the star of any blueberry pie is undoubtedly its filling. A homemade blueberry filling provides that burst of fresh, juicy flavor that store-bought versions often lack. My preference is to pre-cook the filling rather than baking raw ingredients directly into the pie. This method ensures a perfectly thickened, rich consistency that won’t turn into a runny mess when you cut into it – or, in this case, when you layer it between crispy pie cookies. Nobody wants a leaky pie, deconstructed or otherwise!
The process is straightforward: fresh or frozen blueberries are simmered with sugar, cornstarch (our secret weapon for thickness), lemon zest, lemon juice, and a touch of vanilla extract. The lemon adds a bright counterpoint to the sweetness of the blueberries, enhancing their natural flavor, while vanilla deepens the overall aroma. As the mixture cooks, the blueberries soften and break down, creating a luscious, vibrant purple filling that’s simply irresistible. You can smash the blueberries as much or as little as you like, depending on whether you prefer a smoother filling or one with more whole, bursting berries.
This pre-cooked approach means your filling is ready to go when your star cookies emerge from the oven, making assembly quick and effortless. It also allows the filling to cool slightly, which helps it set even further and prevents it from making the pie dough cookies soggy too quickly.
Creating Your Festive Pie Dough Stars
The “crust” for our deconstructed pie comes in the form of delightful, crispy pie dough stars. This is where the recipe truly shines in terms of simplicity and kid-friendliness. As the great Ina Garten often says, “store-bought is fine!” – and I wholeheartedly agree, especially when it comes to pie crust. Using a pre-made frozen pie crust saves valuable time and ensures a consistently flaky base without the stress of making dough from scratch.
Once your pie crust has thawed slightly, gently unroll it onto a piece of parchment paper. The parchment paper isn’t just for easy cleanup; it also prevents sticking and makes transferring the cut shapes to your baking sheet a breeze. Then, grab your favorite star-shaped cookie cutter – or any cookie cutter for that matter, if you’re feeling adventurous and want to try different shapes! Let your children take part in pressing out the star shapes. It’s an engaging activity that develops fine motor skills and fosters a love for baking.
After cutting out the initial stars, gather the scraps, gently re-roll them, and cut out more shapes until you’ve used up most of the dough. This minimizes waste and maximizes your delicious yield. Before baking, a quick brush with an egg wash gives the stars a beautiful golden sheen, and a sprinkle of Turbinado sugar adds a wonderful crunch and a touch of sparkle. Bake them until they’re golden brown and perfectly crispy – usually just 10-12 minutes. The aroma filling your kitchen will be absolutely heavenly!
Assembling Your Deconstructed Blueberry Pie Star Stacks
Now comes the most satisfying part: assembling these individual works of art! Once your pie dough stars are cooled, it’s time to layer. Start with one star cookie as the base, add a generous dollop of your homemade blueberry filling, then top with another star. Repeat this process, creating a lovely, whimsical stack. The height of your stacks is entirely up to you – two or three stars per serving usually works perfectly. The individual nature of these stacks means everyone gets their own personalized “mini-pie,” which is always a crowd-pleaser.
For the grand finale, crown the uppermost star with a swirl of freshly whipped cream. The cool, airy cream provides a beautiful textural contrast to the crispy pie dough and the rich blueberry filling. If you want to add an extra touch of elegance, sprinkle a few fresh blueberries on top, or a tiny mint leaf for a pop of color. The result is a dessert that’s not only incredibly delicious but also visually stunning, making it a guaranteed hit at any gathering, Memorial Day or otherwise.
This recipe truly embodies the spirit of easy, enjoyable baking. It’s a fantastic alternative to a traditional pie, especially when you’re looking for something that stands out without demanding hours in the kitchen. It’s a testament to how simple ingredients, cleverly presented, can create a memorable dessert. Whether you’re celebrating a holiday or just want a fun treat, these Deconstructed Blueberry Pie Star Stacks are sure to bring smiles to everyone’s faces. In the words of Ina Garten, “How easy is that?”
Deconstructed Blueberry Pie Star Stack
Pin
Review
SaveSaved!
Ingredients
- 4.5 cups fresh or frozen blueberries
- ¾ cup granulated sugar
- 2.5 tablespoons cornstarch
- 1 small lemon, zested and juiced
- 1 tsp vanilla extract
- 1 pre made frozen pie crust
- 1 egg, beaten for eggwash
- Turbinado sugar for sprinkling
- Whipped cream, optional
Instructions
-
Preheat your oven to 375°F (190°C).
-
Remove the pie crust from the freezer and let it defrost on the counter for about 15 minutes. This makes it easier to unroll and cut without cracking.
-
Meanwhile, prepare the blueberry filling. In a large pot over medium heat, combine the fresh or frozen blueberries, granulated sugar, and cornstarch. Stir well to coat the blueberries.
-
Bring the mixture to a boil, stirring constantly. As it heats up, gently smash some of the blueberries against the side of the pot with a spoon or potato masher to release their juices and create a thicker consistency.
-
Reduce the heat to low and simmer for 5-10 minutes, or until the mixture has significantly thickened to a jam-like consistency. It should coat the back of a spoon.
-
Remove the pot from the heat. Stir in the lemon zest, lemon juice, and vanilla extract. The lemon adds a bright, fresh flavor that complements the blueberries beautifully.
-
Stir everything together to combine, then set the filling aside to cool completely. Cooling will help it thicken even further.
-
Now, make the pie dough stars.
-
Carefully remove the thawed pie dough from its pan, trying to keep its circular shape intact. If it cracks, don’t worry – simply press the dough back together with your fingers.
-
Roll out the dough on a piece of parchment paper (this helps prevent sticking) to your desired thickness, about 1/8 to 1/4 inch thick. Use a star-shaped cookie cutter to cut out as many stars as possible. Gather the dough scraps, gently re-roll them, and cut out more stars until all the dough is used.
-
Place the pie dough stars on a cookie sheet lined with parchment paper. In a small bowl, beat one egg to create an egg wash, and lightly brush the top of each star with it.
-
Sprinkle the brushed stars with Turbinado sugar. This adds a lovely crunch and sparkle. Bake for 10-12 minutes, or until the stars are golden brown and deliciously crispy. Keep an eye on them as oven temperatures can vary.
-
Once baked, transfer the stars to a wire rack to cool completely. They will become crispier as they cool.
-
To assemble your Deconstructed Blueberry Pie Star Stacks:
-
Place one cooled star cookie down on a serving plate. Top it with a spoonful of the cooled blueberry pie filling. Repeat with another star cookie and more filling, creating a stack of 2-3 layers. Finish by placing the final star on top and adding a generous dollop of whipped cream (optional, but highly recommended!). Garnish with fresh blueberries or a sprig of mint if desired. Serve immediately and enjoy!
Notes
- You can smash the blueberries as much or as little as you want when making the filling, depending on your preferred texture. For a smoother filling, smash more; for more whole berries, smash less.
- The pie filling recipe yields enough for approximately one standard-sized pie. The number of stacks you can make will depend on how generously you fill each layer and how many cookies you use per stack.
- One pre-made pie dough crust will typically yield about 18-24 pie cookies, depending on the size of your cookie cutter and how thick you roll the dough. You can easily adjust the recipe if you need more or fewer servings.
- These stacks are best assembled just before serving to ensure the pie dough cookies remain crispy. However, the blueberry filling can be made a day or two in advance and stored in the refrigerator.
- Get creative with your cookie cutters! While stars are festive for Memorial Day, you could use circles, hearts, or other shapes for different occasions.
SaveSave