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
Scale
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
