If you’re looking for a delightful way to enjoy the classic flavor of blueberry pie with a fun, bite-sized twist, this Blueberry Pie Cookies Recipe will quickly become one of your favorites. Imagine the perfect balance of flaky, buttery crust hugging a sweet and slightly tangy blueberry filling, all wrapped up in little handheld cookies. Whether you’re baking for a family gathering, a party, or just a cozy night in, these cookies bring all the charm of a traditional pie but with a convenience and cuteness that’s hard to resist.
Ingredients You’ll Need
This Blueberry Pie Cookies Recipe relies on simple, wholesome ingredients that come together effortlessly to create something truly special. Each element plays an essential role—from the fresh blueberries that provide juicy bursts of flavor, to the pinch of cinnamon that adds warmth and depth, and of course, that flaky crust that’s the foundation of every single cookie.
- 1 pint fresh blueberries: The star ingredient offering natural sweetness and vibrant color.
- 1 tsp lemon juice: Adds a bright, tangy note that balances the sweetness perfectly.
- 1 tbsp cornstarch: Helps thicken the blueberry filling so it doesn’t get soggy.
- 1/2 cup granulated sugar: Sweetens the filling just right without overpowering it.
- 1 pinch ground cinnamon: Provides a cozy warmth that complements the blueberries.
- 1 pinch salt: Enhances all the flavors and balances the sweetness.
- 1/4 cup water: Loosens the filling mixture to the perfect consistency.
- 1 prepared pie crust (store-bought or homemade): The buttery, flaky base that holds everything together.
- 1 large egg (for egg wash): Ensures a golden, shiny finish on your cookies.
- 1 tbsp butter (optional, for a richer glaze): Adds extra shine and a subtle richness to the crust.
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare the Blueberry Filling
Start by combining fresh blueberries, lemon juice, sugar, cornstarch, cinnamon, salt, and water in a saucepan over medium heat. Stir constantly until the mixture thickens and the blueberries have softened, creating that luscious pie filling texture you love. Then, remove it from the heat and set it aside to cool slightly. Make sure the filling isn’t too hot when you assemble the cookies or it could melt the crust.
Step 2: Roll Out and Cut the Pie Crust
On a lightly floured surface, roll out your prepared pie crust to about 1/8 inch thickness for perfect flakiness. Using a round cookie cutter or a glass, cut out circles large enough to hold a spoonful of filling—roughly 3 inches in diameter works great. Gather scraps to reroll and cut more circles if necessary.
Step 3: Assemble the Cookies
Place a spoonful of the blueberry filling in the center of half the crust circles. Brush the edges with a little bit of water or beaten egg to help seal the cookies. Top with another crust circle and press the edges together with a fork or your fingers to crimp and seal completely. This step ensures no precious filling escapes during baking.
Step 4: Apply Egg Wash and Optional Butter Glaze
Beat the egg and brush it generously over the tops of the cookies for that irresistible golden sheen. For an extra touch of richness and shine, you can melt butter and lightly brush it over the egg wash. This adds a beautiful glaze and deepens the flavor of the crust.
Step 5: Bake Until Golden and Delicious
Preheat your oven to 375°F (190°C). Place the cookies on a parchment-lined baking sheet spaced a few inches apart. Bake for 18-22 minutes or until the crust is golden brown and the filling bubbles slightly through any vents you’ve created. Remove from the oven and allow the cookies to cool on a wire rack, which helps maintain that perfect crispness.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
These cookies are beautiful on their own, but a light dusting of powdered sugar adds a lovely touch of elegance and sweetness. Fresh mint leaves or a dollop of whipped cream also complement the fruity flavor wonderfully, making the presentation as delightful as the taste.
Side Dishes
Blueberry Pie Cookies shine as a dessert but also pair wonderfully with a scoop of vanilla ice cream or a small bowl of Greek yogurt. For a more substantial treat, serve alongside a hot cup of coffee or tea to balance the sweetness with some comforting warmth.
Creative Ways to Present
Arrange your cookies in a rustic basket lined with a colorful napkin for an inviting snack setup. Alternatively, stack them on a tiered dessert stand for special occasions or package them in cute boxes to share as homemade gifts. Either way, their charming size and vibrant filling make them a showstopper.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your blueberry pie cookies in an airtight container at room temperature for up to two days. To keep the crust crisp, place a paper towel in the container to absorb any excess moisture. If you need to keep them longer, refrigeration is fine but may soften the crust.
Freezing
You can freeze unbaked assembled cookies by placing them on a baking sheet until solid, then transferring them to a freezer-safe bag or container. Freeze for up to three months. When ready to bake, pop them straight into the oven (adding a couple of extra minutes to baking time).
Reheating
To bring your cookies back to fresh-from-the-oven warmth, reheat in a 350°F oven for about 5-7 minutes. This method helps restore crisp edges and melty filling without drying them out, unlike a microwave.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! Frozen blueberries work well, just make sure to thaw and drain any excess liquid before cooking to avoid a soggy filling.
Is there a dairy-free option for the crust or butter glaze?
Yes, you can use a dairy-free pie crust and substitute the butter with a plant-based alternative or simply skip the glaze for a lovely egg wash-only finish.
How can I make these Blueberry Pie Cookies Recipe sweeter or less sweet?
Adjust the sugar in the filling to your taste—add a bit more for extra sweetness or reduce it to let the natural blueberry tartness shine.
Can these cookies be made gluten-free?
Definitely! Use a gluten-free pie crust and ensure your cornstarch and other ingredients are certified gluten-free for a safe and delicious substitute.
What is the best way to seal the cookies to prevent filling leakage?
Brushing the edges with water or egg wash before sealing and using a fork to crimp the edges tightly creates a strong seal that keeps the filling inside while baking.
Final Thoughts
I hope you’re as excited as I am to try this Blueberry Pie Cookies Recipe. These little bundles of joy bring the familiar comfort of blueberry pie in a playful, portable form that’s perfect for any occasion. Whether it’s your first time baking them or you’re looking to impress friends and family, these cookies are sure to deliver smiles and seconds. Happy baking!
Print
Blueberry Pie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these charming Blueberry Pie Cookies, a perfect mini treat that captures the essence of a classic blueberry pie in a handheld format. With a crispy, buttery pie crust encasing a juicy, cinnamon-infused blueberry filling, these cookies are ideal for serving at gatherings or enjoying as a sweet snack any time of day.
Ingredients
Blueberry Filling
- 1 pint fresh blueberries
- 1 tsp lemon juice
- 1 tbsp cornstarch
- 1/2 cup granulated sugar
- 1 pinch ground cinnamon
- 1 pinch salt
- 1/4 cup water
Pie Dough
- 1 prepared pie crust (store-bought or homemade)
- 1 large egg (for egg wash)
- 1 tbsp butter (optional, for a richer glaze)
Instructions
- Prepare the Filling: In a medium saucepan, combine the fresh blueberries, lemon juice, cornstarch, granulated sugar, ground cinnamon, salt, and water. Cook over medium heat, stirring frequently until the mixture thickens and becomes bubbly, about 5-7 minutes. Remove from heat and let cool slightly.
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the cookies once assembled.
- Roll Out the Pie Crust: On a lightly floured surface, roll out the pie crust to smooth it out and create an even layer. Using a round cookie cutter or a glass, cut out circles approximately 3 inches in diameter.
- Assemble the Cookies: Place about a teaspoon of the blueberry filling in the center of half the circles. Brush the edges lightly with beaten egg to help seal the cookies. Top each filled circle with another cut-out circle of pie crust and press the edges together firmly, crimping with a fork to seal.
- Apply Egg Wash and Butter Glaze: Brush the tops of the assembled cookies with the beaten egg wash to promote a golden finish. Optionally, dot each cookie with small bits of butter for an extra rich glaze.
- Bake the Cookies: Arrange the cookies on a parchment-lined baking sheet ensuring they are spaced evenly. Bake in the preheated oven for 15-18 minutes or until the crust is golden brown and crisp.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve slightly warm or at room temperature for the best flavor.
Notes
- Ensure the blueberry filling is thickened well before filling the cookies to avoid soggy crust.
- Use cold butter if making your own crust to achieve flakiness.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For added texture, sprinkle coarse sugar on top after applying the egg wash before baking.
- Feel free to substitute fresh blueberries with frozen ones thawed and drained.
