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
Scale
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
