If you have a soft spot for all things fruity and flaky, then this Blueberry Pie Cookies Recipe is about to become one of your absolute favorites. Imagine the perfect balance of juicy blueberry filling nestled inside a buttery, golden crust, all wrapped up in a delightful handheld cookie. These treats capture the essence of classic blueberry pie but in a charming, portable form that’s fun to make and even better to eat. Whether you’re baking for a crowd or a quiet afternoon snack, these cookies deliver big flavor with a comforting homemade touch.
Ingredients You’ll Need
These ingredients are surprisingly simple yet essential for creating the perfect texture, flavor, and appearance of these Blueberry Pie Cookies. Each component plays a vital role, from the flaky crust to the bright, luscious filling.
- 1 refrigerated pie crust (or homemade): Provides that tender, flaky base that holds your blueberry filling beautifully.
- 1 cup blueberry pie filling: Brings the sweet, fruity heart of the cookie to life with vibrant color and natural sweetness.
- 1 tablespoon cornstarch: Ensures your filling stays thick and not runny, making the cookies easier to handle.
- 1 teaspoon lemon zest: Adds a subtle citrus brightness that complements the blueberries perfectly.
- 1 teaspoon lemon juice: Enhances the flavor complexity and balances the sweetness of the filling.
- 1 egg (for egg wash): Gives the cookies a beautiful golden sheen that makes them irresistible.
- 1 tablespoon water: Used to thin the egg wash for a smooth, easy application.
- 1 tablespoon coarse sugar (optional): Sprinkled on top to add a slight crunch and an extra touch of sparkle.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare the Dough and Oven
Start by preheating your oven to a warm 375°F (190°C), and line your baking sheet with parchment paper to stop the cookies from sticking. Unroll your pie crust on a lightly floured surface—rolling it gently to even out the thickness, which will help your cookies bake uniformly and hold the filling well.
Step 2: Mix the Blueberry Filling
In a small bowl, combine the blueberry pie filling with cornstarch, lemon zest, and lemon juice. This simple step adds a fresh twist to the filling, making it vibrant and slightly tangy, while the cornstarch keeps everything perfectly thickened so the filling won’t seep out during baking.
Step 3: Cut Out Dough Circles
Using a 2.5 to 3-inch round cookie cutter, cut circles from the dough, rerolling scraps as needed until all the dough is used. This size is just right for mini pies that are easy to handle and share, with enough dough to create a sturdy crust without overpowering the filling.
Step 4: Assemble the Cookies
Place half of the dough circles onto the prepared baking sheet and spoon about 1 teaspoon of the blueberry filling into the center of each. Then, carefully place another circle on top, gently pressing the edges with a fork to seal the cookies. Don’t forget to cut small slits in the tops to let steam escape, which helps keep the crust crisp and avoids sogginess.
Step 5: Add Egg Wash and Sugar
Whisk together the egg and water to create an egg wash, then brush the tops of your cookies. This step gives them that appealing golden glow. If you love a little sparkle and crunch, sprinkle coarse sugar on top before popping them into the oven.
Step 6: Bake to Perfection
Bake your gorgeous Blueberry Pie Cookies for 15 to 18 minutes until the crust turns a gorgeous golden brown and you see the blueberry filling bubbling through the slits. Let them cool on a wire rack before serving to let the filling set just right.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
Topping these cookies with a dusting of powdered sugar or a small dollop of whipped cream instantly elevates them for a special occasion or just a sweet treat. Fresh blueberries or a sprig of mint add a fresh, colorful pop and a hint of freshness.
Side Dishes
Pair your Blueberry Pie Cookies with a scoop of vanilla ice cream or a smooth vanilla yogurt to balance the sweetness with creamy coolness. For an afternoon pick-me-up, a hot cup of chamomile tea or freshly brewed coffee makes an ideal companion.
Creative Ways to Present
If you’re serving guests, arrange the cookies on a pretty platter with edible flowers or fresh berries scattered around to make your setup as inviting as the cookies themselves. For a fun twist, serve them as part of a dessert buffet with mini jars of custard or lemon curd alongside.
Make Ahead and Storage
Storing Leftovers
You’ll find these cookies taste best on the day they’re baked, but if you have leftovers, store them in an airtight container at room temperature for up to two days. This keeps the crust crisp and the filling fresh, perfect for a quick treat the next day.
Freezing
Want to get a jumpstart on future snacking? Freeze baked Blueberry Pie Cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They’ll keep well for about a month and thaw beautifully when you’re ready.
Reheating
To bring your frozen or leftover cookies back to life, warm them in a 350°F (175°C) oven for 5 to 7 minutes. This reheats the filling and crisps the crust just like fresh from the oven, making every bite taste like you just baked them.
FAQs
Can I use homemade pie crust for this Blueberry Pie Cookies Recipe?
Absolutely! Homemade pie crust adds a wonderful personal touch and can be tailored to your preference, whether you like it flakier or more buttery. Just make sure the dough is well chilled before rolling out for the best results.
Is it possible to use fresh blueberries instead of pie filling?
You can, but you’ll want to cook fresh blueberries with sugar, lemon juice, and cornstarch to create your own filling first. This ensures the filling has the right thickness and won’t make the dough soggy during baking.
How do I know when the Blueberry Pie Cookies are done?
They should be golden brown on the crust and bubbling through the steam vents you cut on top. If the filling is simmering and the crust looks beautifully toasted, it’s time to pull them out.
Can I make these cookies gluten-free?
Definitely! Use a gluten-free pie crust in place of traditional dough. Just be aware that some gluten-free doughs may require more careful handling to avoid cracking but the delicious flavor will still shine through.
What’s the best way to prevent the filling from leaking?
Sealing the edges firmly with a fork and making sure the filling is thickened with cornstarch both help prevent leaks. Also, the steam slits give pressure an escape route, so the filling stays inside rather than bursting out.
Final Thoughts
There’s something irresistibly charming about these Blueberry Pie Cookies Recipe that makes baking and sharing them a real joy. They bring together simple ingredients and a straightforward process while delivering big flavor and nostalgia in every bite. I encourage you to give them a try and let this recipe become a beloved new favorite in your kitchen that everyone will ask for again and again.
Print
Blueberry Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Blueberry Pie Cookies are delightful mini hand pies featuring sweet and tangy blueberry filling encased in flaky pie crust. With a hint of lemon zest and juice to brighten the berry flavors, these cookies offer the classic taste of blueberry pie in a convenient, handheld treat. Perfect for summer desserts or anytime a fruity, baked sweet is desired.
Ingredients
Pie Crust
- 1 refrigerated pie crust (or homemade)
Filling
- 1 cup blueberry pie filling
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Egg Wash and Topping
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Roll Out Dough: Unroll the pie crust on a lightly floured surface and gently roll it out to even out the thickness, creating a smooth and uniform dough for cutting.
- Mix Filling: In a small bowl, combine the blueberry pie filling with cornstarch, lemon zest, and lemon juice. This mixture thickens the filling and adds a bright citrus note to enhance the berries’ flavor.
- Cut Circles: Using a 2.5 to 3-inch round cookie cutter, cut circles from the dough. Reroll any scraps as necessary to get the required number of circles.
- Assemble Cookies: Place half of the dough circles on the prepared baking sheet. Spoon about 1 teaspoon of the blueberry mixture onto the center of each circle. Top each with another dough circle and press the edges with a fork to seal them well, preventing the filling from leaking.
- Vent and Egg Wash: Cut small slits on the tops of the cookies to allow steam to escape during baking. In a small bowl, whisk the egg with water to make an egg wash, then brush it over the tops of the cookies for a shiny, golden finish. Sprinkle with coarse sugar if desired for extra crunch and sweetness.
- Bake: Bake in the preheated oven for 15–18 minutes or until the cookies turn golden brown and the filling is bubbling.
- Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool before serving to allow the filling to set and prevent burns from hot filling.
Notes
- These cookies are best enjoyed the day they are baked for maximum freshness and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For extra fresh flavor, use homemade blueberry filling instead of store-bought.
