These Blueberry Pie Cookies combine the best parts of a classic pie—flaky crust and sweet blueberry filling—into a bite-sized treat! Perfect for picnics, dessert platters, or a quick snack, these cookies pack all the flavor of traditional blueberry pie in an adorable, handheld form.
Why You’ll Love This Recipe
- Bite-sized pies that are easy to eat and serve.
- Fresh blueberry filling with a hint of cinnamon and lemon for balance.
- Perfect for parties, lunchboxes, or satisfying pie cravings without the need for forks.
- Customizable with different fruits or creative crust designs.
Ingredients
For the Blueberry Pie Filling
- 1 tablespoon butter
- 1 pint (about 1½ cups) fresh blueberries
- ¼ cup water
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Pinch ground cinnamon
- Pinch salt
For Blueberry Pie Cookie Assembly
- Pie crust for a two-crust pie (store-bought or homemade)
- 1 large egg
- ¼ teaspoon water
- Sanding sugar or granulated sugar for sprinkling (optional)
Step-by-Step Instructions
Make the Blueberry Filling
- Melt butter in a medium saucepan over medium heat.
- Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt to the pan. Stir to combine.
- Bring the mixture to a gentle boil over medium-high heat. Reduce the heat to a simmer and cook for about 1 minute, or until the mixture thickens. It should be quite thick to prevent leaks during baking.
- Remove from heat and set aside to cool slightly while preparing the crust.
Assemble the Pie Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out the pie crust on a lightly floured surface to about ⅛ to ¼ inch thick.
- Use a 2½- to 3-inch round cookie cutter to cut out as many rounds as possible. You’ll need two rounds per cookie.
- Transfer half of the rounds to the prepared baking sheet. Brush the edges of each round lightly with water to help seal the cookies.
- Place about 1½ teaspoons of the cooled blueberry filling in the center of each round. Avoid overfilling to prevent leaks.
- Top each filled round with another pie crust round. Press the edges together gently, then use a fork to crimp and seal the edges.
Prepare for Baking
- In a small bowl, whisk the egg and ¼ teaspoon water to make an egg wash.
- Brush the tops of the pie cookies with the egg wash.
- Sprinkle with sanding sugar or granulated sugar if desired for added texture and sweetness.
- Use a small knife to cut two or three slits in the top of each cookie to allow steam to escape during baking.
Bake the Cookies
- Bake in the preheated oven for 15–20 minutes, or until the crust is golden brown.
- Transfer the cookies to a wire rack to cool completely.
Kitchen Equipment Needed
- Medium saucepan
- Mixing spoon or spatula
- Rolling pin
- 2½- to 3-inch round cookie cutter
- Baking sheet
- Parchment paper
- Fork
- Small knife
Serving and Storage Tips
- Serving: Serve these cookies warm or at room temperature. They pair perfectly with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature and reheat in the oven for a fresh taste.
Variations
- Mixed Berry: Use a mix of blueberries, raspberries, and blackberries for a fruity twist.
- Apple Pie Style: Substitute the blueberry filling with finely diced apples, cinnamon, and a touch of brown sugar.
- Lattice Top: Get creative by cutting strips of pie crust to form a lattice pattern on top of each cookie.
Helpful Notes
- Make sure the filling is thickened and cooled before assembling to avoid runny cookies.
- If the dough gets too soft during assembly, chill the cookies in the fridge for 10–15 minutes before baking to maintain their shape.
- For a homemade crust, use a buttery pie dough recipe for extra flakiness.
Frequently Asked Questions
1. Can I use frozen blueberries?
Yes, but thaw them first and drain any excess liquid to avoid a watery filling.
2. Can I make the filling ahead of time?
Absolutely! Prepare the filling up to 3 days in advance and store it in the refrigerator.
3. What if I don’t have a cookie cutter?
You can use a glass or any round object with a 2½- to 3-inch diameter to cut the dough.
4. Can I use puff pastry instead of pie crust?
Yes, puff pastry works well but may create a lighter, flakier texture compared to traditional pie crust.
5. How do I prevent the cookies from leaking?
Seal the edges carefully, avoid overfilling, and ensure your filling is thick and not overly liquidy.
These Blueberry Pie Cookies are a delightful, portable version of a classic dessert, combining the flavors of buttery crust and fruity filling in every bite. Perfect for any occasion, they’re sure to impress pie and cookie lovers alike!
