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
Scale
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.
