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
Scale
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.
