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Blueberry Pie Cookies Recipe

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★★★★★

4.3 from 72 reviews

These Blueberry Pie Cookies are delightful mini treats combining juicy blueberry pie filling with a flaky pie crust, perfect for a portable and charming dessert. Made with fresh blueberries and a buttery homemade or store-bought crust, they’re baked to golden perfection with a sweet sugar topping for a crisp finish.

Ingredients

Scale

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 ground cinnamon
  • Pinch salt

Dough and Topping

  • 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

  1. Prepare the Filling: Melt the butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine all ingredients thoroughly.
  2. Cook the Filling: Bring the mixture to a gentle boil over medium to medium-high heat. Lower the heat and simmer for about 1 minute until thickened. The mixture will become quite thick. Then set aside to cool slightly.
  3. Roll Out the Dough: On a lightly floured surface, roll out the pie crust to about 1/8 to 1/4 inch thickness. Use a 2 1/2 to 3-inch round cookie or biscuit cutter to cut out as many rounds as possible from the dough, ensuring you have pairs for each cookie.
  4. Prepare Bottom Rounds: Transfer half of the dough rounds to a baking sheet and lightly brush the edges with a small amount of water to help seal the cookies later.
  5. Fill and Seal Cookies: Place approximately 1 1/2 teaspoons of the blueberry filling in the center of each bottom round, being careful not to overfill. Top each with a remaining dough round. Seal the edges by pressing with your finger and then use a fork to crimp the edges for a decorative seal.
  6. Make Egg Wash: Lightly beat together the egg and 1/4 teaspoon of water to prepare an egg wash.
  7. Apply Egg Wash: Brush the entire surface of each pie cookie with the egg wash to promote a golden brown color during baking, especially since these cookies bake for a shorter time than full pies.
  8. Add Sugar Topping: Sprinkle the tops of the cookies with sanding sugar or granulated sugar if desired for added sweetness and texture.
  9. Cut Slits: Use a small knife to cut slits in the top of each pie cookie to allow steam to escape while baking.
  10. Bake: Preheat the oven to 350℉ (177℃) and bake the cookies on the baking sheet for 15 to 20 minutes, or until the crust becomes golden brown and crisp.
  11. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure the blueberry filling is not overfilled in the dough rounds to prevent leaking during baking.
  • The egg wash is key to achieving a beautiful golden color; do not skip it.
  • Use fresh blueberries for the best flavor, but frozen can be used if thawed and drained.
  • These cookies can be stored in an airtight container for up to 3 days at room temperature.
  • Freezing baked cookies is possible; thaw at room temperature before serving.
  • For variation, add a pinch of nutmeg or substitute lemon juice with orange zest for a different citrus note.

Keywords: blueberry pie cookies, mini pie cookies, blueberry dessert, fruit-filled cookies, baked blueberry treats

Find it online: https://foodiecara.com/blueberry-pie-cookies-recipe/