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
Scale
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
