Blueberry Pie Cookies Recipe
If you’ve ever wished you could enjoy a slice of classic blueberry pie in just a single bite, the Blueberry Pie Cookies Recipe is your dream come true. These delightful mini treats capture all the sweet, tangy, and buttery goodness of a traditional pie wrapped in a flaky crust, making them absolutely perfect for dessert, snack time, or even an afternoon pick-me-up. With a luscious blueberry filling that bursts with flavor and a golden, crisp cookie shell, these beauties are truly irresistible and so much fun to make with friends or family.
Ingredients You’ll Need
It’s amazing how just a handful of simple ingredients can come together to create something so magical. Each ingredient in this Blueberry Pie Cookies Recipe plays a key role — from the fresh blueberries providing natural sweetness and color, to the flaky pie crust giving that melt-in-your-mouth texture.
- 1 cup fresh or frozen blueberries: The star of the show, offering juicy bursts of flavor and beautiful color.
- 2 tbsp granulated sugar: Adds the perfect balance of sweetness to the filling.
- 1 tsp lemon juice: Brightens up the filling and enhances the blueberry flavor.
- 1 tsp cornstarch: Helps thicken the filling so it holds together nicely inside the cookies.
- 1 package (14 oz) refrigerated pie crusts (2 crusts): Provides a flaky, buttery exterior that’s easy to work with.
- 1 egg (beaten, for egg wash): Creates a beautiful golden shine on top of the cookies once baked.
- 1 tbsp coarse sugar (optional, for topping): Adds a crunchy, sweet finish that makes each bite even more special.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare the Blueberry Filling
Start by heating the blueberries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat. This mixture needs about 5 to 7 minutes to thicken as the blueberries begin to burst, releasing their sweet juices. Stir gently but consistently until the filling is slightly thickened. Once done, take it off the heat and let it cool completely so it won’t melt your crust during assembly.
Step 2: Cut Out Dough Circles
Unroll your refrigerated pie crusts onto a lightly floured surface to keep things smooth. Use a cookie cutter about 2.5 to 3 inches in diameter to cut out evenly sized circles. Make sure you have an even number of circles because you’ll sandwich the filling between pairs of these pieces.
Step 3: Assemble the Cookies
Place half the dough circles on a parchment-lined baking sheet. Carefully spoon about one teaspoon of the cooled blueberry filling onto the center of each circle. Top each with another dough circle, then press the edges together with the tines of a fork to seal the cookies tightly — this ensures that the filling stays put while baking.
Step 4: Add Finishing Touches
Brush the tops of your cookies with the beaten egg to give them a gorgeous golden hue once baked. Sprinkle coarse sugar over them if you want a little extra sparkle and crunch. Don’t forget to cut a small slit or make an X on the top of each cookie to allow steam to escape, keeping the cookies from puffing up too much.
Step 5: Bake to Perfection
Pop your tray into a preheated oven at 375°F and bake for 15 to 18 minutes. You’ll know they’re done when the tops are beautifully golden and the delicious aroma of warm blueberries fills your kitchen. Let them cool slightly before enjoying to avoid any pesky burns.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a few fresh blueberry halves on top can elevate the presentation and add fresh notes that complement the filling beautifully. A dollop of whipped cream on the side is also an inviting touch if you want a creamy balance.
Side Dishes
Blueberry Pie Cookies are fantastic served with a scoop of vanilla ice cream or alongside a hot cup of tea or coffee. These pairings bring out the dessert’s warm fruity flavors and make for a wonderfully cozy treat.
Creative Ways to Present
Whether you arrange the cookies in a pretty basket lined with colorful napkins, stack them on a vintage cake stand, or neatly wrap them in parchment paper tied with ribbon for gifts, presentation is part of the fun. These little pies are sure to impress no matter how you showcase them.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Blueberry Pie Cookies Recipe cookies, store them in an airtight container at room temperature. They are best enjoyed within two days to keep the crust crispy and the filling fresh.
Freezing
You can freeze these charming cookies either before or after baking. To freeze before baking, assemble as directed and freeze on a baking sheet before transferring to a freezer bag for up to a month. When ready, bake them from frozen, adding a couple of extra minutes to the baking time.
Reheating
Warm leftover cookies in a preheated oven at 350°F for 5 to 7 minutes to revive that perfect flaky texture. Avoid microwaving as it can make the crust soggy and detract from the overall experience.
FAQs
Can I use frozen blueberries for the filling?
Absolutely! Frozen blueberries work wonderfully in this Blueberry Pie Cookies Recipe. Just be sure to thaw and drain them a bit beforehand to avoid excess moisture that could make the crust soggy.
What if I don’t have pie crusts on hand?
If you don’t have refrigerated pie crusts, puff pastry or even shortcrust pastry can be a good alternative. Each will give a slightly different texture but still delicious results.
Can I make these cookies vegan or dairy-free?
Yes! You can substitute the egg wash with plant-based milk mixed with a little maple syrup for shine. Make sure to choose a vegan pie crust or make your own to keep it completely dairy-free.
How do I prevent the filling from leaking out?
Sealing the edges firmly with a fork and not overfilling the cookies helps keep the blueberry filling inside. Also, cutting some small vents on top allows steam to escape and prevents bursting.
Are these cookies suitable for freezing after baking?
Definitely. Once cooled, place cookies in an airtight container or a freezer-safe bag. When you want to enjoy them, just thaw at room temperature or warm gently in the oven.
Final Thoughts
I truly hope you give the Blueberry Pie Cookies Recipe a try because it transforms a classic dessert flavor into charming, portable little treats that everyone will adore. They bring a bit of joy and a burst of fresh blueberry goodness that’s perfect for sharing or savoring yourself. Happy baking!
Print
Blueberry Pie Cookies Recipe
- Total Time: 38 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Delightful Blueberry Pie Cookies featuring a sweet, thickened blueberry filling encased in flaky pie crust. Perfect as mini hand pies, these baked treats combine the classic flavors of blueberry pie with the convenience of cookies, making them an ideal dessert or snack.
Ingredients
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
Cookie Dough and Topping
- 1 package (14 oz) refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
- 1 tbsp coarse sugar (optional, for topping)
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cook the blueberry filling: In a small saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and cornstarch. Stir consistently and cook for 5–7 minutes until the mixture thickens and the blueberries begin to burst. Remove from heat and allow to cool to avoid melting the dough.
- Cut the pie crust: Roll out the refrigerated pie crusts on a lightly floured surface to prevent sticking. Using a round cookie cutter about 2.5–3 inches in diameter, cut out an even number of circles from the dough.
- Assemble the cookies: Place half of the dough circles on the prepared baking sheet. Spoon approximately 1 teaspoon of the cooled blueberry filling into the center of each. Top each with another dough circle and firmly press the edges with a fork to seal the mini pies.
- Apply egg wash and add topping: Brush the tops of the cookies with the beaten egg to give them a golden finish during baking. Sprinkle with coarse sugar if desired for extra sweetness and texture. Cut a small slit or an X on the top of each cookie to allow steam to escape.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 15–18 minutes or until the cookies are golden brown and firm to the touch.
- Cool and serve: Remove from the oven and let the cookies cool slightly before serving to allow the filling to set and avoid burns.
Notes
- You can substitute store-bought blueberry preserves for the filling if short on time or ingredients.
- These cookies are best enjoyed fresh on the day they are baked to maintain crispness.
- Store any leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
