Recipe Ingredients
For the Pie Crunch
- 1 Marie Callender’s Pie Crust, thawed
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tbsp. ground cinnamon
- 1 pinch of salt
For The Pie Filling
- 2 tbsp. cornstarch
- 1/2 cup granulated sugar
- 2 cups Cascadian Farms blueberries, frozen
- 1/4 cup water
- 1 tsp. fresh lemon juice
To Assemble
- 1 8 oz. tub Cool Whip, thawed
Recipe Directions
For the Pie Crunch
- Preheat the oven to 350°F. Remove the pie dough from the pan and roll it out just until smooth (do not roll too thin).
- Cut the pie dough in half, across the circle, then cut strips of dough using a pizza cutter or a knife.
- Place the pie dough strips in a single layer on a parchment paper-lined baking sheet. Brush the dough strips with melted butter.
- Combine the sugar, cinnamon and salt in a mixing bowl. Sprinkle the dough strips liberally with cinnamon sugar. Bake for 10 minutes or until golden brown.
- Remove from the oven and let cool.
For the Pie Filling
- Combine the cornstarch and sugar in a heavy saucepan.
- Add the water, frozen blueberries and lemon juice and stir to combine.
- Cook over medium heat, stirring often, until thick, about 15 minutes. Remove from the heat and let cool completely.
To Assemble
- Use four 4-ounce Mason Jars or juice glasses to make individual portions.
- Place a spoonful of the pie filling at the bottom of each glass, top with a dollop of Cool Whip.
- Use your hands to break up 2 of the baked pie dough strips to add the Pie Crunch. Repeat the layers until the glasses are full.
- Serve and enjoy!
