If you adore the classic charm of blueberry pie but want something a bit more portable and just as delightful, this Blueberry Pie Cookies Recipe is an absolute must-try. Imagine buttery, flaky cookie wrappers hugging a luscious, sweet-tart blueberry filling with a hint of lemon brightness—each bite delivering that nostalgic pie flavor in a fun, handheld form. These cookies come together effortlessly, making them a perfect treat for gatherings, lunchboxes, or a cozy afternoon snack.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to nailing this Blueberry Pie Cookies Recipe. Each component plays a vital role, whether it’s the flaky texture of the pie crust or the vibrant burst of berry filling enhanced by citrus notes.
- Refrigerated pie crust (or homemade): Provides the tender, flaky base that’s easy to handle and bake.
- Blueberry pie filling: The juicy, sweet core packed with flavor that makes these cookies shine.
- Cornstarch: Thickens the filling to prevent it from becoming too runny while baking.
- Lemon zest: Adds a fresh, zesty brightness that elevates the blueberries wonderfully.
- Lemon juice: Balances the sweetness with a gentle tartness for depth of flavor.
- Egg: Used for egg wash to create a gorgeous golden-brown finish on the cookies.
- Water: Mixed with egg to make the perfect egg wash consistency.
- Coarse sugar (optional): Sprinkled on top for a sparkling crunch that also enhances sweetness.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare Your Oven and Dough
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper to keep your cookies from sticking. Unroll your pie crust gently on a floured surface and give it a quick roll to even out the thickness—this ensures your cookies bake uniformly with that signature flaky texture.
Step 2: Mix the Blueberry Filling
In a small bowl, combine your blueberry pie filling with cornstarch, lemon zest, and lemon juice. This mix not only thickens the filling so it won’t leak out during baking but also adds a zesty brightness that enhances every bite. Stir gently until everything is well incorporated.
Step 3: Cut Out Your Cookie Circles
Use a 2.5 to 3-inch round cookie cutter to cut circles from your dough. Don’t worry about scraps; simply reroll them carefully and keep cutting. These rounds are the foundation of your mini pies and choosing the right size helps keep the filling perfectly portioned.
Step 4: Assemble the Cookies
Place half of your dough circles on the prepared baking sheet. Spoon about one teaspoon of the blueberry filling onto each circle’s center. Then, top each with another dough circle. Gently press the edges together using a fork to seal in all that delicious fruit filling, making sure it won’t leak. For a neat finish and to vent steam, cut a few small slits in the tops of the cookies.
Step 5: Add Egg Wash and Sugar
Whisk together the egg and water in a small bowl to create an egg wash. Brush this golden glaze over the tops of your cookies—this step ensures they bake up with a beautiful sheen. If you like a little extra sparkle and texture, sprinkle coarse sugar on top before baking.
Step 6: Bake and Cool
Slide your tray into the preheated oven and bake for 15 to 18 minutes. You’re looking for a gorgeous golden-brown color with bubbling filling peeking through the vents. Once out of the oven, give them time to cool on a wire rack so the filling firms up just right and is safe to enjoy.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
A light dusting of powdered sugar works wonders to add a touch of elegance and sweetness without overpowering the blueberry flavor. Fresh mint leaves or a thin lemon zest twist also offer a pop of color and freshness that complements this dessert beautifully.
Side Dishes
Serve these cookies alongside a scoop of vanilla ice cream or a dollop of whipped cream for a fantastically indulgent dessert. For a brunch spread, pair them with a simple cup of hot coffee or your favorite tea to balance the sweetness and add warmth.
Creative Ways to Present
Try arranging your Blueberry Pie Cookies Recipe on a rustic wooden board with fresh blueberries scattered around to elevate the visual appeal. For gatherings, you can package a few in a pretty box or wrap them in parchment tied with twine, making them perfect for gifting or sharing.
Make Ahead and Storage
Storing Leftovers
These cookies are best enjoyed fresh but will keep well for up to two days in an airtight container at room temperature. Keeping them sealed prevents the crust from drying out and maintains that fresh-baked flavor.
Freezing
If you want to make a batch ahead, freeze the assembled, unbaked cookies on a tray until solid, then transfer them to a freezer-safe container. When ready, just pop them into the oven, adding a couple of extra minutes to the baking time for fresh-from-frozen goodness.
Reheating
To bring back that freshly baked feeling, warm your Blueberry Pie Cookies gently in a 325°F (160°C) oven for about 5 to 7 minutes. This method crisps up the crust and revives the warm, juicy filling without making them soggy.
FAQs
Can I use fresh blueberries instead of pie filling?
Absolutely! If using fresh blueberries, cook them down with a bit of sugar, lemon zest, and cornstarch until thickened to mimic the pie filling texture. This makes for a fresh, vibrant filling.
What if I don’t have a pie crust on hand?
You can use puff pastry or even homemade pie dough if you prefer that personal touch. Puff pastry will give a slightly flakier texture, while homemade dough can be tailored for your ideal richness.
Can I make these cookies gluten-free?
Yes! Substitute the pie crust with your favorite gluten-free dough, ensuring it rolls and bakes similarly. Just keep an eye on bake times, as gluten-free dough sometimes browns quicker.
How can I prevent the filling from leaking?
Sealing the edges firmly with a fork and ensuring the filling is thickened with cornstarch helps contain the juices while baking. Using small slits on top also releases steam, avoiding burst cookies.
Are these suitable for freezing after baking?
They freeze well once baked and cooled. Wrap them individually or store in an airtight container to protect flavor and texture. Reheat gently to enjoy as if freshly baked.
Final Thoughts
This Blueberry Pie Cookies Recipe is such a joyful way to bring a classic dessert into a delightful, compact form that everyone will love. They’re easy to make, bursting with flavor, and perfect for any occasion where a little sweet indulgence feels right. Give these a whirl, and I promise they’ll become a beloved favorite in your dessert rotation!
Print
Blueberry Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these charming Blueberry Pie Cookies, featuring buttery pie crust filled with a vibrant blueberry mixture enhanced by lemon zest and juice. These mini hand pies bake to golden perfection with a sweet, slightly tart filling that is perfect for summer desserts or anytime you crave a fruity treat.
Ingredients
Pie Crust
- 1 refrigerated pie crust (or homemade)
Filling
- 1 cup blueberry pie filling
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Egg Wash and Topping
- 1 egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll Out Pie Crust: Unroll the pie crust on a lightly floured surface and gently roll it out to even the dough thickness for uniform cookies.
- Mix Filling: In a small bowl, combine the blueberry pie filling with cornstarch, lemon zest, and lemon juice. The cornstarch thickens the filling while lemon zest and juice add brightness to enhance the flavor.
- Cut Dough Circles: Using a 2.5 to 3-inch round cookie cutter, cut circles from the dough. Re-roll scraps as needed to have enough circles for the cookies.
- Assemble Cookies: Place half of the dough circles on the prepared baking sheet. Spoon about 1 teaspoon of the blueberry filling onto the center of each circle. Then, top each with another dough circle and gently press the edges with a fork to seal them well.
- Vent and Egg Wash: Cut small slits in the top of each cookie to allow steam to escape during baking. In a small bowl, whisk the egg with water to create an egg wash. Brush the tops of the cookies with the egg wash, then optionally sprinkle coarse sugar on top for extra crunch and sweetness.
- Bake: Bake the cookies for 15–18 minutes, or until golden brown and the filling is bubbling through the vents.
- Cool and Serve: Remove the cookies from the oven and transfer them to a wire rack to cool before serving. This allows the filling to set slightly and prevents burning your mouth.
Notes
- These cookies are best enjoyed the day they are baked but can be stored in an airtight container at room temperature for up to 2 days.
- For fresher flavor, you can substitute store-bought pie filling with homemade blueberry filling.
- Coarse sugar on top is optional but adds a delightful crunch and sparkle to the cookies.
