1 pkg. (20 oz.) refrigerated sugar cookie dough
1 can (21 oz.) Wilderness blueberry or strawberry pie filling
2 tsp. sugar

Heat oven to 425. Measure and set aside 1/2 cup cooking dough. Pat remainder dough into a 13x9 baking pan. Spoon blueberry filling over dough. Break off small pieces of remaining dough and scatter over filling. Sprinkle with sugar.

Bake 15 to 20 minutes until golden brown. Cool. Cut into squares.