If you love the flavor of classic blueberry pie but crave a snack-sized treat, these Blueberry Pie Cookies are about to become your new obsession. Bursting with juicy blueberry filling and wrapped in flaky pie crust, each cookie is like a personal mini pie—perfect for parties, after-school snacks, or cozy evenings with a cup of tea. Simple to make and absolutely irresistible, this recipe brings a bit of nostalgic summer charm to your kitchen any time of year.
Ingredients You’ll Need
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For the Cookies:
- 1 refrigerated pie crust (or homemade)
- 3/4 cup blueberry pie filling
- 1 tablespoon cornstarch (if using runny filling)
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar for sprinkling
- Optional: 1/2 teaspoon lemon zest for brightness
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tablespoon milk
How to Make Blueberry Pie Cookies
Step 1: Prep Your Baking Tools
First things first, preheat your oven to 375°F (190°C) to make sure it’s hot and ready when your cookies are assembled. Line your baking sheet with parchment paper to prevent sticking and make cleanup super easy—trust me, you’ll appreciate it later on!
Step 2: Roll and Cut the Pie Crust
Lightly flour your work surface, then roll out the pie crust into an even layer. Grab a round cookie cutter (about 2.5 inches is just right) and start creating those perfect little circles. You’ll need pairs for each cookie, so keep count as you go.
Step 3: Make the Blueberry Filling
If your blueberry pie filling is on the looser side, stir in a tablespoon of cornstarch so it stays nice and tidy inside the cookies. For a pop of brightness, mix in some lemon zest. This extra step keeps the filling just where you want it—deliciously gooey, not messy.
Step 4: Assemble the Cookies
Arrange half of the pie crust circles on your baking sheet. Spoon about a teaspoon of that luscious blueberry filling into the center of each one—don’t overdo it or things can get messy. Top each with another crust circle and press the edges together with a fork, creating that classic crimped seam. Don’t forget to cut a tiny slit in the top for steam to escape—it’s the secret to that lovely golden finish.
Step 5: Finish and Bake
Whisk together the egg and water, then brush this egg wash lightly over the tops of your cookies. Sprinkle with coarse sugar for sparkle and crunch. Slide the tray into your preheated oven and bake for 15–18 minutes, until the cookies are golden and bubbling around the seams. Let them cool slightly before handling—blueberry filling gets hot!
Step 6: Add (Optional) Glaze
If your sweet tooth calls for a finishing touch, whisk together powdered sugar and milk for a simple glaze. Drizzle over the cooled Blueberry Pie Cookies for a bakery-worthy presentation and a sweet contrast to the tart berries inside.
How to Serve Blueberry Pie Cookies
Garnishes
A simple dusting of powdered sugar is always a crowd-pleaser, highlighting the golden crust and giving each bite a hint of sweetness. If you want to get even fancier, add a tiny swirl of whipped cream or a few fresh blueberries on top for pops of color and freshness.
Side Dishes
Serve your Blueberry Pie Cookies with a scoop of vanilla ice cream for that classic pie à la mode vibe, or pair them with a cup of hot coffee or tea for a cozy treat that feels extra special. Lemon sorbet or a small bowl of yogurt also complement these cookies beautifully, balancing the sweetness and richness.
Creative Ways to Present
For showers, birthday parties, or brunches, arrange Blueberry Pie Cookies on a three-tiered stand with other mini desserts. You can tuck them into decorative parchment envelopes for picnic-perfect treats, or pack them into colorful boxes for irresistibly cute edible gifts. Try placing them atop a rustic wooden board surrounded by fresh fruit for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Blueberry Pie Cookies are best the day they’re baked, but you can store leftovers in an airtight container at room temperature for up to two days. Layer them gently with parchment paper to prevent sticking and preserve that gorgeous flaky crust.
Freezing
If you want to extend their life, these cookies freeze beautifully. Once cooled, lay them in a single layer in a freezer-safe container, separated with parchment. They’ll keep for up to two months. When you crave one, just thaw on the counter for 30 minutes or reheat gently for warm pie goodness.
Reheating
For that fresh-from-the-oven warmth, pop Blueberry Pie Cookies into a 300°F (150°C) oven for 5–7 minutes. This crisps the crust back up and makes the filling dreamy again. Avoid the microwave if possible—it can make the crust soggy instead of flaky.
FAQs
Can I use homemade pie crust instead of store-bought?
Absolutely! If you have a favorite pie crust recipe, it will add a wonderful homemade touch. Just roll it out to about 1/8 inch thick and follow the recipe as usual for your Blueberry Pie Cookies.
What if I don’t have blueberry pie filling?
You can substitute cherry, apple, or even peach pie filling for a fun twist—just make sure to chop up any large fruit pieces so they fit nicely inside the cookies. If you’ve got fresh berries, you can also cook them down with sugar and a bit of cornstarch until thickened.
Do these cookies need to be refrigerated?
No refrigeration is necessary for 1–2 days, but if your kitchen is very warm or you’ve added the glaze, storing them in the fridge can help prevent the filling from becoming too soft. Just bring them back to room temperature before serving for best flavor.
How do I keep the filling from leaking out?
The secret is not to overfill and to seal the edges firmly with a fork. Adding a little cornstarch to the filling (especially if it’s store-bought) also helps it stay thick and contained during baking.
Can I make these cookies larger or smaller?
Definitely! Just adjust your cookie cutter size and be mindful of the filling amount. Bake times may need a slight increase or decrease, so keep an eye on the color of your crust as your cue.
Final Thoughts
Don’t be surprised if these Blueberry Pie Cookies disappear as fast as you bake them—they’re that good! With their combination of crisp, golden crust and sweet blueberry filling, they pack all the coziness of homemade pie into an irresistible, portable treat. Gather your loved ones, whip up a batch, and enjoy baking memories that taste as sweet as they look!
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
These delightful Blueberry Pie Cookies are like mini hand pies made with a flaky pie crust and a sweet blueberry filling, perfect for a quick and easy dessert.
Ingredients
For the Cookies:
- 1 refrigerated pie crust (or homemade)
- 3/4 cup blueberry pie filling
- 1 tablespoon cornstarch (if using runny filling)
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar for sprinkling
- Optional: 1/2 teaspoon lemon zest for brightness
For the Glaze (Optional):
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare the Dough: Roll out the pie crust on a lightly floured surface and cut out circles using a cookie cutter.
- Fill the Cookies: Mix the blueberry pie filling with lemon zest and cornstarch. Spoon filling onto half the circles and top with the remaining circles, pressing the edges to seal.
- Bake: Brush with egg wash, sprinkle with sugar, and bake for 15–18 minutes until golden brown.
- Glaze (Optional): Drizzle with powdered sugar glaze if desired before serving.
Notes
- You can swap in other fruit pie fillings like cherry or apple.
- Best enjoyed the day they’re made but can be stored in an airtight container for 1–2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
