If you have a sweet tooth and a fondness for all things fruity and flaky, you are going to adore this Blueberry Pie Cookies Recipe. Imagine juicy blueberries wrapped inside a tender, buttery pie crust, perfectly baked to golden brown bliss. These delightful treats combine the best parts of a classic blueberry pie into a handheld cookie form that’s as charming as they are delicious. Whether it’s an afternoon snack, a sweet ending to dinner, or a special treat for friends, these cookies bring comfort with every bite.
Ingredients You’ll Need
This Blueberry Pie Cookies Recipe keeps things wonderfully simple while relying on a handful of essential ingredients that deliver maximum flavor and texture. Each component plays a role in making these cookies truly irresistible.
- Fresh or frozen blueberries, 1 cup: The star of the show, providing sweetness, juiciness, and that signature vibrant color.
- Granulated sugar, 2 tablespoons: Balances the tartness of the berries and helps create a caramelized filling.
- Lemon juice, 1 teaspoon: Adds brightness and a subtle zing that lifts the flavor.
- Cornstarch, 1 teaspoon: Thickens the blueberry filling to a luscious consistency.
- Vanilla extract, 1/2 teaspoon: Infuses warmth and depth to the filling’s profile.
- Refrigerated pie crusts (2 crusts): Easy and flaky, the perfect vessel for our blueberry filling.
- Egg, 1 beaten (for egg wash): Gives the cookies a beautiful golden sheen.
- Coarse sugar for topping (optional): Adds a sparkling crunch and lovely texture contrast.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare the Blueberry Filling
Start by placing the blueberries, granulated sugar, lemon juice, cornstarch, and vanilla extract in a small saucepan over medium heat. Stir frequently as you cook for about 5 to 7 minutes until the mixture thickens beautifully. This step concentrates all the juicy goodness into a luscious filling. Once thickened, remove the pan from heat and allow the filling to cool slightly so it won’t melt the dough in the next step.
Step 2: Cut the Pie Crust Circles
Unroll your refrigerated pie crusts onto a floured surface. With a round cookie cutter or a drinking glass, cut out evenly sized circles from each crust. You’ll want to work quickly to keep the dough chilled and flaky. The circles will serve as the top and bottom layers of your cookies, so make sure you have an equal number.
Step 3: Assemble the Cookies
Lay half of the dough circles on a parchment-lined baking sheet. Spoon a small amount of the blueberry filling onto the center of each circle, leaving a neat border around the edges to seal the filling inside. Top with the remaining circles and press the edges firmly with a fork to make sure the filling stays put while baking. Don’t forget to cut a tiny slit on the top of each cookie to let steam escape.
Step 4: Add the Finishing Touches
Brush the cookie tops with the beaten egg wash to encourage a golden, glossy finish. If you love a bit of crunch, sprinkle some coarse sugar over the egg wash for sparkle and texture. This little detail makes these cookies absolutely enchanting once they come out of the oven.
Step 5: Bake to Perfection
Pop the cookies into a 375°F (190°C) oven and bake for 15 to 18 minutes, until they turn a lovely golden brown. The aroma of baked pie crust and sweet blueberries will fill your kitchen, making it impossible to wait long for these treats. Allow the cookies to cool just a bit before handling—warm is wonderful, but hot filling can be tricky.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
To dress your Blueberry Pie Cookies Recipe for any occasion, consider a light dusting of powdered sugar or a drizzle of vanilla glaze. Fresh mint leaves or a few whole blueberries on the side also add a pop of color and freshness that complements the rich filling perfectly.
Side Dishes
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy twist, serve alongside a steaming cup of tea or coffee to balance the sweetness and enhance the experience of each bite.
Creative Ways to Present
For a playful presentation, arrange the Blueberry Pie Cookies Recipe on a rustic wooden board with small bowls of blueberry jam and fresh berries. You can also stack them in pretty layers tied with a ribbon for a charming gift or party centerpiece that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Blueberry Pie Cookies Recipe, store them in an airtight container at room temperature for up to 2 days. This helps keep the crust crisp and the filling fresh, though they are best enjoyed fresh out of the oven.
Freezing
You can freeze the cookies after baking by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe container or bag. Frozen blueberry pie cookies keep well for up to 1 month—just thaw at room temperature before enjoying.
Reheating
To bring back that fresh-baked feeling, warm your cookies in a preheated oven at 325°F (165°C) for about 5 to 7 minutes. This revives the flaky crust and softens the filling to perfect gooeyness, making them taste like they just came out of the kitchen.
FAQs
Can I use frozen blueberries for this Blueberry Pie Cookies Recipe?
Absolutely! Frozen blueberries work great. Just be sure to thaw them slightly and drain any excess juice before cooking to avoid soggy crusts.
Can I substitute homemade pie crust for the refrigerated crust?
Yes, homemade pie crust adds a wonderful personal touch and can make the cookies even flakier. Just roll your dough to about the same thickness as the store-bought crust for best results.
Is it possible to make these cookies vegan or dairy-free?
To make this Blueberry Pie Cookies Recipe vegan, swap the egg wash with a plant-based milk or aquafaba for brushing on top. Also, use a dairy-free pie crust if you want the entire cookie to be allergen-friendly.
Can I prepare the filling in advance?
Definitely! The filling can be made a day ahead and refrigerated. Just make sure it’s fully cooled before spooning it onto the dough to avoid sogginess.
How do I prevent the cookies from leaking during baking?
Sealing the edges tightly with a fork and leaving a small steam vent on top helps prevent leaks. Also, don’t overfill the cookies—stick to a small spoonful of filling for best results.
Final Thoughts
There’s something truly magical about combining simple, fresh ingredients into a cleverly hand-held treat like this Blueberry Pie Cookies Recipe. They bring together the nostalgia of homemade pie and the convenience of a cookie, making every bite a small celebration. I wholeheartedly encourage you to bake up a batch and enjoy sharing these sweet bites with friends and family, filling your kitchen with warmth and joy.
Print
Blueberry Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Pie Cookies are delightful bite-sized treats that combine the classic flavors of a blueberry pie with the convenience of a cookie. Featuring a sweet, thickened blueberry filling encased in flaky pie crust and topped with a golden egg wash and coarse sugar, these cookies are perfect for dessert or a sweet snack. Quick to prepare and baked to perfection, they capture the essence of a homemade pie in a fun, portable form.
Ingredients
Blueberry Filling
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Cookie Crust & Topping
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
- Coarse sugar for topping (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.
- Cook Blueberry Filling: In a small saucepan over medium heat, combine the blueberries, sugar, lemon juice, cornstarch, and vanilla extract. Stir frequently and cook for 5–7 minutes until the mixture thickens into a jam-like consistency. Remove from heat and allow to cool slightly so it’s easier to handle.
- Cut Pie Crust Circles: Unroll the refrigerated pie crusts on a floured surface. Using a round cookie cutter or a glass, cut out circles from both crusts. These will form the bases and tops of your cookies.
- Assemble Cookies: Place half of the cut-out circles on the prepared baking sheet. Spoon a small amount of the blueberry filling into the center of each circle, being careful to leave a small border around the edges for sealing.
- Seal and Vent Cookies: Top each filled circle with another pie crust circle. Press down the edges with a fork to seal the cookies well. Cut a small slit or two on top of each cookie to allow steam to escape during baking.
- Apply Egg Wash and Sugar: Brush the tops of the cookies with the beaten egg to give them a beautiful golden shine once baked. Sprinkle coarse sugar on top if desired for extra texture and sweetness.
- Bake: Bake the cookies in the preheated oven for 15–18 minutes or until the crusts turn a lovely golden brown and are fully cooked.
- Cool and Serve: Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack or serving plate. Enjoy warm or at room temperature.
Notes
- Best enjoyed the same day for the freshest texture and flavor.
- Can be stored in an airtight container at room temperature for up to 2 days.
- Feel free to substitute the blueberry filling with other pie fillings such as apple or cherry for variety.
