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
Scale
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.
