If you love the nostalgic charm of blueberry pie but want a fun, handheld twist, then you are going to adore this Blueberry Pie Cookies Recipe. Imagine golden, flaky bites of buttery pie crust wrapped around luscious, bursting blueberry filling, sprinkled with a touch of coarse sugar for crunch and even drizzled with a sweet glaze if you like. These cookies capture all the joy of a classic blueberry pie in perfectly portioned, delightful morsels that are as fun to make as they are to eat.
Ingredients You’ll Need
These ingredients are straightforward but each plays a key role in bringing together the perfect balance of flaky crust, sweet juicy filling, and that irresistible golden finish. With just a few simple pantry staples, you can whip up these delicious cookies in no time.
- 1 refrigerated pie crust (or homemade): Provides a buttery, flaky base essential for that classic pie texture.
- 3/4 cup blueberry pie filling: The star ingredient delivering vibrant color and sweet-tart flavor.
- 1 tablespoon cornstarch (optional): Helps thicken runny filling to keep it from spilling out while baking.
- 1 egg (for egg wash): Creates a beautiful golden sheen and helps seal the cookies.
- 1 tablespoon water: Mixed with the egg to thin the wash for easy brushing.
- 1 tablespoon coarse sugar for sprinkling: Adds a crunchy, sparkling finish on top of the cookies.
- Optional 1/2 teaspoon lemon zest: Brightens the filling giving it a fresh, zesty kick.
- Optional powdered sugar glaze (1/2 cup powdered sugar + 1 tablespoon milk): Adds a sweet, smooth drizzle for an elegant touch.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prep Your Oven and Pie Crust
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to prevent sticking. Roll out your pie crust on a lightly floured surface until it’s evenly smooth. Using a round cookie cutter about 2.5 inches in diameter, cut out circles — these will become the tops and bottoms of your cookies. Place half the circles carefully on the baking sheet to prepare for filling.
Step 2: Prepare the Blueberry Filling
In a small bowl, stir together the blueberry pie filling with the optional lemon zest for a touch of brightness. If the filling feels too runny, mix in the tablespoon of cornstarch gently to thicken it just enough to hold inside the cookies without leaking during baking.
Step 3: Assemble the Cookies
Spoon about a teaspoon of your blueberry filling onto the center of each pie crust circle on the baking sheet. Be careful not to overfill or it will spill out. Top each filled circle with another cut dough circle. Use a fork to press and seal the edges firmly, ensuring your delicious filling stays inside. Don’t forget to cut a small slit on top of each cookie to allow steam to escape while baking.
Step 4: Add the Finishing Touches and Bake
Whisk together the egg and water to create your egg wash. Brush this mixture gently over the tops of the sealed cookies, which will lend them that beautiful golden color. Sprinkle with coarse sugar for a crunchy topping. Place the baking sheet in the oven and bake for 15 to 18 minutes until the cookies turn golden brown and you can see the filling bubbling inside. Let them cool slightly before adding any glaze.
Step 5: Optional Glaze Drizzle
If you love a little extra sweetness, combine powdered sugar and milk to create a simple glaze and drizzle it over the cooled cookies. This final touch makes these blue beauties even more irresistible.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
These cookies are already stars on their own, but topping them with a sprinkle of fresh blueberries or a dusting of powdered sugar can elevate their appearance and flavor for special occasions or just to impress your loved ones. A tiny mint leaf adds a surprising pop of color and freshness as well.
Side Dishes
Blueberry Pie Cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance their sweetness. For a cozy afternoon treat, serve alongside a cup of hot tea or a rich, creamy latte to bring all the warmth and comfort of a homemade dessert.
Creative Ways to Present
Try arranging these cookies on a rustic wooden board with fresh fruits and small bowls of whipped cream or yogurt for a charming, shareable dessert platter. Or individually wrap them in parchment paper tied with twine for cute party favors or picnic treats. Their portable size makes them perfect for festive gatherings or as a sweet surprise in lunchboxes.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover Blueberry Pie Cookies Recipe treats (which might be hard!), store them in an airtight container at room temperature. They are best enjoyed within 1 to 2 days to maintain that flaky crust and juicy filling balance without the cookies getting soggy.
Freezing
You can freeze these delightful cookies before baking for up to a month. Just assemble them, place on a baking sheet to freeze solid, then transfer to a freezer-safe container. When ready, bake straight from frozen, adding a few extra minutes to the baking time for a freshly baked experience any time.
Reheating
To bring your Blueberry Pie Cookies Recipe back to fresh-baked warmth, pop them in a 350°F (175°C) oven for 5 to 7 minutes. This will refresh the crust’s flakiness and melt the filling slightly for that just-out-of-the-oven feel. Avoid microwaving as it will make the crust chewy rather than crisp.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! Homemade pie crust adds wonderful flavor and flakiness, though it might need a little extra care when rolling out to avoid tearing. Either way, it makes this recipe even more special.
What can I substitute if I don’t have blueberry pie filling?
You can swap it with other fruit pie fillings like cherry, apple, or peach depending on your preference. Just make sure the filling isn’t too runny, or use cornstarch to thicken it slightly.
Why do I need to add cornstarch to the filling?
Cornstarch acts as a thickener when the filling is too liquidy. It helps keep the filling inside the cookies during baking, preventing runny spillover and keeping the texture perfect.
Can I make these cookies vegan?
With a few adjustments, yes! Use a vegan pie crust and substitute the egg wash with a plant-based milk or a maple syrup wash to achieve a similar golden finish.
How long do these Blueberry Pie Cookies last?
They are best enjoyed fresh on the day they’re made but can be stored at room temperature for 1 to 2 days without losing much of their charm or texture.
Final Thoughts
There is something truly heartwarming about these Blueberry Pie Cookies Recipe that brings a piece of homemade comfort to every bite. Whether you’re baking for family, friends, or a special occasion, these little cookies are guaranteed to spark smiles and happy memories. So grab your pie crust, whip up some filling, and treat yourself to this delightful blend of pie and cookie magic—you truly deserve it!
Print
Blueberry Pie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these charming Blueberry Pie Cookies, perfect mini hand pies bursting with sweet blueberry filling encased in flaky, golden pie crust. Easy to make and ideal for dessert or a snack, these cookies combine classic pie flavors in a convenient, bite-sized form. With optional lemon zest for brightness and a powdered sugar glaze for extra sweetness, they offer a beautiful balance of fruity and buttery goodness.
Ingredients
Pie Crust and Filling
- 1 refrigerated pie crust (or homemade)
- 3/4 cup blueberry pie filling
- 1 tablespoon cornstarch (if using runny filling)
- Optional: 1/2 teaspoon lemon zest for brightness
Egg Wash and Topping
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar for sprinkling
Optional Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cut Pie Dough Circles: Roll out the pie crust on a lightly floured surface. Use a round cookie cutter about 2.5 inches in diameter to cut out circles of dough. Arrange half of these circles on the prepared baking sheet; these will form the bases of the cookies.
- Prepare Filling: In a small bowl, combine the blueberry pie filling with the lemon zest and cornstarch if the filling is runny. The cornstarch helps thicken the filling so it doesn’t leak during baking.
- Assemble Cookies: Spoon roughly 1 teaspoon of the filling onto the center of each dough circle on the baking sheet. Avoid overfilling to prevent spills. Top each with another dough circle and press the edges firmly with a fork to seal the cookies tightly. Cut a small slit on the top of each cookie to allow steam to escape while baking.
- Apply Egg Wash and Sugar: Whisk together the egg and water to create an egg wash. Brush this mixture over the tops of the cookies to promote a golden brown finish. Sprinkle coarse sugar on top for added texture and sparkle.
- Bake: Bake the assembled cookies in the preheated oven for 15 to 18 minutes, or until they are golden brown and the filling starts to bubble slightly.
- Cool and Glaze: Remove the cookies from the oven and let them cool slightly on the baking sheet. If desired, whisk together powdered sugar and milk to make a glaze and drizzle over the warm cookies before serving for a sweet finishing touch.
Notes
- You can substitute the blueberry pie filling with other fruit fillings such as cherry or apple for variety.
- These cookies are best enjoyed on the day they’re made to maintain freshness and crispness.
- If storing, keep them in an airtight container at room temperature for 1–2 days to preserve texture.
