If you adore everything about classic blueberry pie but want a treat that’s bite-sized, portable, and guaranteed to enchant at any gathering, the Blueberry Pie Cookies Recipe is going to be your new obsession. These charming little morsels deliver all the sweet, jammy flavor of blueberry pie wrapped in tender, flaky pastry, making them an absolute crowd-pleaser. Easy enough for a weeknight bake and impressive enough for special occasions, this recipe is pure joy in cookie form.
Ingredients You’ll Need
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For the Blueberry Filling:
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
For the Cookies:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
How to Make Blueberry Pie Cookies Recipe
Step 1: Prepare Your Baking Station
Set yourself up for sweet success by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper so your cookies lift easily with no sticking. Having everything ready ahead of time makes this Blueberry Pie Cookies Recipe flow smoothly from start to finish.
Step 2: Cook the Blueberry Filling
In a small saucepan over medium heat, combine the blueberries, lemon juice, granulated sugar, and cornstarch. Stir gently and let the mixture bubble away for 5 to 7 minutes, until you have a glossy, thick, jam-like filling. Remove from the heat, stir in the vanilla extract, and set aside to cool. Patience pays off here—letting the filling cool keeps your cookies crisp and neat.
Step 3: Prepare the Pie Crusts
Roll out both pie crusts on a lightly floured surface. Using a 2.5 to 3-inch round cookie cutter (or a drinking glass works in a pinch!), cut out as many circles as possible. These will form the adorable shells of your Blueberry Pie Cookies Recipe. Gather and re-roll any scraps to maximize your yield.
Step 4: Fill and Assemble the Cookies
Lay half the dough circles out on your prepared baking sheet. Spoon about 1 teaspoon of cooled blueberry filling into the center of each. Gently top each with another dough circle. Use a fork to press and seal the edges tightly, then cut a tiny slit in the top of each cookie to let steam escape. This prevents soggy pockets and gives you a picture-perfect finish.
Step 5: Egg Wash and Sugar Finish
Beat the egg and brush a thin layer over the tops of your cookies. For that crave-worthy bakery look and extra crunch, sprinkle each with a little coarse sugar. It’s a simple step that truly makes these cookies shine, both literally and figuratively.
Step 6: Bake to Golden Perfection
Slide the tray into your preheated oven and bake for 15 to 18 minutes. Let the Blueberry Pie Cookies Recipe transform before your eyes, emerging golden and bubbling at the edges. Let them cool slightly right on the tray—they’re best enjoyed just warm, with the filling still soft.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
Add a dusting of powdered sugar, a drizzle of simple glaze, or even fresh blueberries on top. A dollop of whipped cream or a small scoop of vanilla ice cream on the side makes every cookie extra memorable.
Side Dishes
Pair your cookies with a hot cup of tea, coffee, or a cool glass of lemonade. For brunch or a dessert tray, they’re delightful alongside fresh fruit salad or tangy yogurt for balance.
Creative Ways to Present
Stack them high on a rustic wooden board, tie bundles with bakery twine for gifting, or serve in cupcake liners for a polished party treat. The Blueberry Pie Cookies Recipe is also adorable as mini hand pies for picnics or holiday dessert bars.
Make Ahead and Storage
Storing Leftovers
Keep leftover Blueberry Pie Cookies in an airtight container at room temperature for up to two days, or in the fridge for up to five. The flavors tend to meld and intensify overnight—if you can resist them that long!
Freezing
These cookies freeze wonderfully. Once cooled, arrange them in a single layer in a freezer-safe container with sheets of parchment between layers. They’ll keep for up to two months—perfect for planning ahead or grabbing a treat whenever the craving strikes.
Reheating
Bring them back to their just-baked glory by warming in a 325°F oven for 5–8 minutes. If reheating from frozen, add a few extra minutes. The crust crisps and the filling gets wonderfully gooey again.
FAQs
Can I use store-bought blueberry preserves instead of homemade filling?
Absolutely! If you’re short on time, good-quality store-bought preserves work well in this Blueberry Pie Cookies Recipe. Just be mindful not to overfill, as preserves can be a bit runnier than homemade.
What if I don’t have a round cookie cutter?
No problem at all. A small drinking glass makes a perfect substitute. Any round object around 2.5 to 3 inches wide will help you achieve the right shape and size.
Can I use other fruits in place of blueberries?
Definitely! This Blueberry Pie Cookies Recipe is a springboard for creativity. Try raspberries, blackberries, or a mixed-berry blend. Just adjust sugar and cornstarch amounts as needed based on the fruit’s juiciness.
Do I need to thaw frozen blueberries before using?
Not necessarily. You can toss frozen blueberries straight into the saucepan. Just note that they’ll release extra liquid, so your filling might take an extra minute or two to thicken up.
What’s the best way to make these cookies look extra fancy?
A classic powdered sugar drizzle or a zig-zag of vanilla glaze adds beautiful visual appeal and a touch of extra sweetness to the Blueberry Pie Cookies Recipe. You can even cut decorative shapes into the top crust for a bakery-style finish.
Final Thoughts
There’s just something magical about transforming a handful of humble ingredients into a treat that brings smiles all around. The Blueberry Pie Cookies Recipe offers all the comfort of a homemade pie in a fun, shareable package—truly the best of both worlds. I hope you’ll have as much fun baking (and devouring!) these as I do. Go on—give it a try, and don’t forget to share with someone special!
Print
Blueberry Pie Cookies Recipe
- Total Time: 38 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Blueberry Pie Cookies are a delightful twist on classic blueberry pie, with a buttery pie crust filled with a sweet blueberry jam-like filling. They are perfect for serving at parties or as a sweet treat with a cup of tea.
Ingredients
For the Blueberry Filling:
- 1 cup fresh or frozen blueberries
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
For the Cookies:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Make the Blueberry Filling: In a small saucepan over medium heat, combine the blueberries, lemon juice, sugar, and cornstarch. Cook until thickened, about 5-7 minutes. Remove from heat, stir in vanilla, and let cool.
- Prepare the Pie Crusts: Roll out the pie crusts on a floured surface. Cut out circles and place half on the baking sheet.
- Fill and Bake: Spoon blueberry filling onto circles, top with another circle, seal edges, vent the top, brush with egg wash, sprinkle with sugar, and bake for 15-18 minutes until golden.
- Serve: Let cool slightly before serving.
Notes
- You can use pre-made blueberry preserves to save time.
- These cookies can also be glazed with a simple powdered sugar icing for added sweetness and presentation.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
