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
Scale
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.
