If you adore the bright, summery burst of blueberries and the nostalgic charm of pie wrapped up in a delightful cookie bite, then this Blueberry Pie Cookies Recipe will become your new obsession. Imagine tender, slightly crumbly cookies with a sweet and tangy blueberry swirl that captures the essence of a classic blueberry pie but in an easy, handheld form. These Blueberry Pie Cookies offer the perfect balance of buttery dough, vibrant fruit filling, and a touch of spice, making them irresistibly cozy and utterly comforting with every bite.

Blueberry Pie Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple but essential ingredients is the first step to creating these delicious blueberry treats. Each component plays a vital role in achieving the perfect texture, flavor, and look of these cookies, from the rich butter adding moistness to the fresh blueberries giving that lovely pop of natural sweetness and color.

All-purpose flour (1 and 3/4 cups): The sturdy base that provides structure and tenderness to the cookie dough.
Butter, melted and cooled (1 cup): Adds rich flavor and moisture, ensuring a soft, melt-in-your-mouth texture.
Dark brown sugar (1 cup): Lends caramel undertones and keeps the cookies chewy.
Refrigerated pie crust (1/2 of one): Baked and crumbled for a delightful flaky texture and classic pie crust flavor.
Baking soda (1/2 teaspoon): Helps the cookies rise just enough for a tender crumb.
Salt (1 teaspoon): Enhances all the flavors, balancing sweetness perfectly.
Vanilla extract (1 teaspoon): Provides warmth and depth to the dough’s flavor.
Egg yolks (2): Add richness and bind the ingredients together smoothly.
Nutmeg for dusting: A subtle spice that adds a cozy note when sprinkled on top before baking.
Fresh blueberries (1 cup): The star of the filling, bursting with juicy sweetness and vibrant color.
White sugar (2 tablespoons): Sweetens the blueberry filling just enough without overpowering.
Corn starch (3 teaspoons): Thickens the berry filling to create that perfect swirled texture.
Salt for filling (1/8 teaspoon): Balances the fruit’s natural sweetness and lifts the flavors.

How to Make Blueberry Pie Cookies Recipe

Step 1: Prepare the Pie Shell Crumbles

Start by thawing your refrigerated pie shell and slice it in half with a pizza cutter. Bake just half of the crust at 450 degrees Fahrenheit for about 10 minutes until golden and crisp. Let it cool, then crush the baked half into small pieces. These crumbles add that wonderful flaky texture and authentic pie flavor that makes these cookies so special.

Step 2: Cook the Blueberry Filling

In a small pot over medium-low heat, combine fresh blueberries, white sugar, and salt. Gently mash the berries as they warm to release their juice, then stir in corn starch to thicken the mixture. Let it simmer for about 5 minutes, stirring often, until it becomes a luscious, thick sauce. Pour the filling into a heatproof bowl and let it cool completely to set the flavors and consistency.

Step 3: Mix the Wet Ingredients

Melt your butter and pour it into a large mixing bowl. Stir in the dark brown sugar and vanilla extract. It’s important to wait until the butter mixture cools slightly before adding the egg yolks to avoid scrambling them. The resulting mixture is rich and fragrant, the perfect base for your dough.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, salt, and baking soda. Gradually add this to your wet mixture, stirring gently to combine. This step is key for ensuring a tender crumb that holds together but is soft and inviting.

Step 5: Add Pie Shell Crumbles and Blueberry Filling

Fold the crushed pie shell pieces into the dough, giving it delightful texture and that unmistakable pie crust flavor. Then dollop the cooled blueberry filling on top and gently swirl it into the dough using a folding motion. You want those pretty blue and purple streaks to shine through, creating a marbled effect that’s as beautiful as it is tasty.

Step 6: Chill the Dough

The dough will feel much wetter than typical cookie dough, so resist the urge to add more flour. Chill it in the refrigerator for 20 minutes — this step is essential for the right baking texture. Once nearly done chilling, preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper. The dough retains some moisture, so scooping with a spoon or cookie scoop makes shaping much easier.

Step 7: Bake and Cool

Scoop the dough onto your prepared sheet, leaving space between cookies, and sprinkle with a dash of nutmeg. Bake for 10 to 12 minutes until the edges set and the smell fills your kitchen with warm, fruity goodness. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a plate. The blend of colors and flavors makes these cookies absolutely irresistible.

How to Serve Blueberry Pie Cookies Recipe

Garnishes

Consider dusting with a little powdered sugar for a delicate, frosted effect or add a slight drizzle of melted white chocolate for an elegant touch that complements the tart blueberries. Fresh mint leaves can also add a refreshing twist.

Side Dishes

These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to amplify the pie-like experience. A hot cup of tea or coffee also balances their sweetness perfectly, making them an excellent afternoon snack or dessert option.

Creative Ways to Present

Serve these Blueberry Pie Cookies Recipe delights on a charming vintage plate for a nostalgic vibe or stack them pyramid-style on a cake stand to impress guests at your next gathering. You can even pack a few in a pretty box as a homemade gift to spread some sweet happiness.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store leftover cookies in an airtight container in the refrigerator. This helps maintain their freshness and the integrity of that beautiful blueberry swirl for up to a week. Just be sure to bring them to room temperature before enjoying for the best flavor and texture.

Freezing

These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze solid before transferring them to a freezer-safe container or bag. They’ll keep for up to three months, making it easy to enjoy your Blueberry Pie Cookies Recipe any time you crave a bite of this fruity goodness.

Reheating

To bring back that just-baked warmth, pop cookies in a preheated oven at 300 degrees Fahrenheit for about 5–8 minutes. Avoid the microwave if possible, as it can make them too soft or chewy. This gentle reheating makes the buttery dough melt in your mouth with the blueberry filling lush and inviting once again.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just thaw and drain any excess moisture from frozen blueberries before making the filling to keep the texture perfect. This way, you can enjoy your Blueberry Pie Cookies Recipe all year long.

Is it necessary to use refrigerated pie crust?

Using refrigerated pie crust baked and crumbled adds that signature flaky texture that sets these cookies apart. If you don’t have it handy, homemade pie crust can work too, but the crust crumbles are key for authenticity.

Why does the dough need to be chilled before baking?

Chilling helps the dough firm up since it’s much wetter than normal cookie dough. This step prevents spreading and ensures the cookies bake up with a tender, chewy texture and beautiful blueberry swirls.

Can I make these cookies gluten-free?

For a gluten-free twist, try substituting the all-purpose flour with a gluten-free baking blend and ensure your pie crust is gluten-free as well. The texture may vary slightly, but the flavor will still shine!

How long do these cookies last once baked?

Stored properly in the refrigerator, Blueberry Pie Cookies Recipe will stay fresh and delicious for about a week. They’re so tasty, though, it’s hard to keep them around that long!

Final Thoughts

There’s something incredibly special about a recipe that marries the comforting flavors of homemade pie with the cheerful simplicity of a cookie, and this Blueberry Pie Cookies Recipe does exactly that. I can’t wait for you to try making these yourself and share them with friends, family, or just enjoy one (or three) with a cozy cup of tea. Once you savor these tender, fruity delights, they’ll quickly become a treasured treat in your baking repertoire.

Blueberry Pie Cookies Recipe

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3.9 from 82 reviews

Author: admin
Total Time: 40 minutes
Yield: 15 servings 1x

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Description

These Blueberry Pie Cookies combine the classic flavors of blueberry pie with a soft, chewy cookie texture. Featuring crumbled baked pie crust, a sweet and tangy blueberry filling, and a marbled appearance, these cookies offer a unique twist perfect for dessert lovers looking for something nostalgic yet easy to make.

Ingredients

Scale

Cookie Dough

1 and 3/4 cups all purpose flour
1 cup butter, melted and cooled
1 cup dark brown sugar
1/2 of one refrigerated pie crust (baked and crumbled)
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
Nutmeg for dusting

Blueberry Filling

1 cup fresh blueberries
2 tablespoons white sugar
3 teaspoons corn starch
1/8 teaspoon salt

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Instructions

Prepare pie shell crumbles: Thaw one refrigerated pie shell and slice in half using a pizza cutter. Return one half to the fridge for later use. Bake the other half at 450°F (232°C) for 10 minutes according to package directions. Let cool completely, then crush the baked pie crust into pieces and set aside.
Make blueberry filling: In a small pot over medium-low heat, combine blueberries, white sugar, and salt. Mash the berries as they heat to form a sauce. Stir in corn starch until well blended. Cook for 5 minutes, stirring frequently, lowering heat if necessary to avoid burning. Transfer the filling to a heatproof bowl and allow to cool.
Mix wet ingredients: Melt the butter and pour into a large mixing bowl. Stir in dark brown sugar and vanilla extract. Ensure the mixture has cooled before adding the egg yolks to prevent scrambling. Then mix in the egg yolks thoroughly.
Combine dry ingredients: In a separate bowl, whisk together flour, salt, and baking soda. Gradually add this dry mixture into the wet mixture, stirring until combined.
Add pie crust crumbles: Fold the crushed baked pie crust into the dough. Then, gently dollop the cooled blueberry filling over the dough and fold lightly a few times to create a marbled effect without fully blending the filling.
Chill dough: Cover the dough and chill in the refrigerator for 20 minutes. This step is crucial as the dough remains quite wet and needs firming. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper while chilling.
Scoop and bake: Using a cookie scooper or spoons, portion the dough onto the prepared baking sheet, spacing them apart. Sprinkle with a dash of nutmeg. Bake for 10-12 minutes until edges are set. Let cookies rest on the sheet for 5 minutes before transferring to a plate to cool. Store leftovers in the refrigerator to maintain freshness.

Notes

Do not skip chilling the dough; it is essential for texture and handling.
Dough will be softer and wetter than typical cookie dough; do not add extra flour.
The marbled blueberry swirls will create areas with a teal color, which is normal and safe to eat.
Using refrigerated pie crust halves helps incorporate the classic pie crust flavor and texture.
Store cookies in the fridge for best freshness since they contain moist filling.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American