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
Scale
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.
