Blueberry Pie Cookies: A Bite-Sized Twist on a Classic Dessert
If you love the sweet, tangy flavor of blueberry pie but want it in a fun, handheld form, these Blueberry Pie Cookies are perfect for you! Combining a flaky pie crust with a homemade blueberry filling, these cookies are a delightful treat that’s both simple to make and a hit at any gathering. They have all the flavors of a classic blueberry pie but in a cookie-sized package, making them great for sharing.
Ingredients:
For the Blueberry Pie Filling:
- 1 tablespoon butter
- 1 pint (about 1 1/2 cups) fresh blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Pinch of ground cinnamon
- Pinch of salt
For the Blueberry Pie Cookie Assembly:
- Pie crust for a two-crust pie (store-bought or homemade)
- 1 large egg
- 1/4 teaspoon water
- Sanding sugar or granulated sugar for sprinkling on top (optional)
Directions:
1. Prepare the Blueberry Pie Filling:
- In a medium saucepan, melt the butter over medium heat.
- Add the blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine all the ingredients.
- Bring the mixture to a gentle boil over medium to medium-high heat. Lower the heat and let it simmer for about 1 minute, or until the mixture thickens. The filling should be quite thick.
- Set the blueberry filling aside to cool slightly before assembling the cookies.
2. Assemble the Blueberry Pie Cookies:
- Roll out the pie crust on a lightly floured surface to about 1/8 to 1/4 inch thick.
- Using a 2 1/2 to 3-inch round cookie cutter or biscuit cutter, cut out as many rounds as possible from the dough. You’ll need two rounds for each cookie.
- Transfer half of the rounds to a baking sheet, and brush the edges lightly with water to help seal the cookies after filling.
- Place about 1 1/2 teaspoons of the cooled blueberry filling in the center of each round. Be careful not to overfill to prevent leaks.
- Top each filled round with one of the remaining dough rounds. Press the edges together with your fingers to seal, then use a fork to crimp the edges for a decorative finish.
3. Prepare for Baking:
- In a small bowl, beat the egg and 1/4 teaspoon water together to make the egg wash.
- Brush the tops of each pie cookie with the egg wash to ensure a golden, shiny finish.
- Sprinkle the tops with sanding sugar or granulated sugar for a little extra sweetness and crunch (optional).
- Use a small knife to cut a few small slits in the top of each cookie to allow steam to escape while baking.
4. Bake the Blueberry Pie Cookies:
- Preheat your oven to 350°F (175°C).
- Bake the cookies for 15 to 20 minutes, or until the crust is golden brown.
- Once baked, transfer the cookies to a wire rack to cool.
Recipe Summary:
- Prep Time: 25 minutes
- Cooking Time: 15-20 minutes
- Total Time: 45 minutes
- Calories: 180 kcal per cookie
- Servings: 12-15 cookies
Pro Tips:
- Preventing Leaks: Be careful not to overfill the cookies with blueberry filling to avoid it seeping out during baking.
- Decorative Touch: Crimping the edges with a fork adds a lovely pie-like look to the cookies, while cutting slits in the top ensures the filling doesn’t make the cookies soggy.
- Make-Ahead Option: You can prepare the blueberry filling in advance and store it in the fridge for up to 2 days before assembling the cookies.
These Blueberry Pie Cookies are the perfect blend of fruit-filled pie and buttery cookie goodness. Their handheld size makes them great for parties, picnics, or even just a special treat with your afternoon coffee. Plus, with their vibrant blueberry filling and golden crust, they’re as beautiful as they are delicious!
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Blueberry Pie Cookies
- Total Time: 45 minutes
- Yield: 12-15 1x
Description
These Blueberry Pie Cookies are the perfect fusion of a classic pie and a delicious cookie. Each bite-sized treat features a golden, flaky crust filled with a sweet and slightly tart blueberry filling, perfectly enhanced by a hint of cinnamon. The egg wash gives the cookies a gorgeous golden-brown finish, while a sprinkle of sugar on top adds just the right amount of crunch.
Ingredients
For the Blueberry Pie Filling:
1 tablespoon butter
1 pint (about 1 1/2 cups) fresh blueberries
1/4 cup water
1/2 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
Pinch of ground cinnamon
Pinch of salt
For the Blueberry Pie Cookie Assembly:
Pie crust for a two-crust pie (store-bought or homemade)
1 large egg
1/4 teaspoon water
Sanding sugar or granulated sugar for sprinkling on top (optional)
Instructions
Prepare the Blueberry Pie Filling:
In a medium saucepan, melt the butter over medium heat.
Add the fresh blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine all the ingredients.
Bring the mixture to a gentle boil over medium to medium-high heat. Lower the heat and let it simmer for about 1 minute until thickened. The mixture should be quite thick.
Set aside the filling to cool slightly before assembling the cookies.
Assemble the Blueberry Pie Cookies:
Roll out the pie crust on a lightly floured surface to about 1/8 to 1/4 inch thick.
Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough. You’ll need two rounds for each cookie.
Transfer half of the rounds to a baking sheet, and brush the edges with a small amount of water to help seal them after filling.
Place about 1 1/2 teaspoons of the cooled blueberry filling in the center of each round. Be careful not to overfill.
Top each filled round with one of the remaining rounds. Press the edges together with your fingers to seal the cookies, and then use a fork to crimp the edges for a decorative finish.
Prepare the egg wash by lightly beating the egg and 1/4 teaspoon of water together.
Brush the tops of each pie cookie with the egg wash, ensuring the entire surface is covered. This will give the cookies a nice golden color.
Sprinkle the tops with sanding sugar or granulated sugar if desired.
Use a small knife to cut slits in the top of each pie cookie to allow steam to escape during baking.
Bake the Blueberry Pie Cookies:
Preheat your oven to 350°F (175°C).
Bake the pie cookies for about 15 to 20 minutes, or until the crust is golden brown.
Once baked, remove the cookies from the oven and transfer them to a wire rack to cool.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 180