Blueberry Pie Cookies Recipe
Introduction
These Blueberry Pie Cookies capture the sweet, tangy flavor of classic blueberry pie in a bite-sized treat. Perfect for sharing or enjoying as a snack, they offer a delightful combination of flaky crust and luscious blueberry filling.
Ingredients
- 1 tablespoon butter
- 1 pint (about 1 1/2 cups) fresh blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Pinch ground cinnamon
- Pinch salt
- Pie crust for a two-crust pie (store-bought or homemade)
- 1 large egg
- 1/4 teaspoon water
- Sanding sugar or granulated sugar for sprinkling (optional)
Instructions
- Step 1: Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
- Step 2: Bring the mixture to a gentle boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened. The filling will be quite thick. Set aside to cool slightly.
- Step 3: Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter to cut out as many rounds as possible (you need two rounds for each cookie).
- Step 4: Transfer half of the rounds to a baking sheet. Brush the edges with a tiny bit of water to help seal after filling.
- Step 5: Place about 1 1/2 teaspoons of blueberry filling in the center of each round. Do not overfill. Top each with one of the remaining rounds.
- Step 6: Press the edges with your finger to seal each pie cookie, then use a fork to crimp the edges.
- Step 7: Prepare an egg wash by lightly beating the egg with 1/4 teaspoon water.
- Step 8: Brush each pie cookie with the egg wash, covering the entire surface for a golden brown finish.
- Step 9: Sprinkle the tops with sanding sugar or granulated sugar, if desired.
- Step 10: Use a small knife to cut slits in the top of each pie cookie to allow steam to escape.
- Step 11: Bake at 350℉ (175℃) for about 15 to 20 minutes, until the crust is golden brown.
- Step 12: Remove from the oven and transfer to a wire rack to cool before serving.
Tips & Variations
- For a more intense blueberry flavor, add a teaspoon of vanilla extract to the filling mixture before cooking.
- Try substituting frozen blueberries if fresh are not available; just thaw and drain excess liquid before using.
- Use a flavored pie crust, such as almond or cinnamon, for an extra layer of flavor.
- If you prefer a less sweet treat, reduce the sugar in the filling by a quarter cup.
Storage
Store leftover pie cookies in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to one week or freeze for up to one month. Reheat gently in a low oven or toaster oven to restore crust crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries can be used. Thaw and drain any excess liquid before cooking to avoid a watery filling.
How can I prevent the pie cookies from becoming soggy?
Be careful not to overfill the cookies and brush the edges with water to seal well. Also, make sure to cut slits in the top to allow steam to escape during baking.
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Blueberry Pie Cookies Recipe
- Total Time: 40 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These Blueberry Pie Cookies are delightful mini treats that combine the sweet, tangy flavor of blueberry pie filling encased in flaky, golden pie crust. Perfect for a quick dessert or a charming addition to any gathering, these cookies bake quickly and offer all the deliciousness of a classic pie in a bite-sized form.
Ingredients
Scale
Filling
- 1 tablespoon butter
- 1 pint (about 1 1/2 cups) fresh blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Pinch ground cinnamon
- Pinch salt
Pie Cookies
- Pie crust for a two-crust pie (store-bought or homemade)
- 1 large egg
- 1/4 teaspoon water
- Sanding sugar or granulated sugar for sprinkling on top (optional)
Instructions
- Make the Blueberry Filling: Melt butter in a saucepan over medium heat. Add fresh blueberries, water, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Stir to combine all ingredients thoroughly.
- Cook the Filling: Bring the mixture to a gentle boil over medium to medium-high heat. Then lower the heat and simmer for about 1 minute until the filling thickens. The mixture should be quite thick. Remove from heat and set aside to cool slightly.
- Prepare the Dough: Roll out your pie crust on a lightly floured surface until it is between 1/8 and 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible. You will need two rounds for each cookie.
- Assemble the Cookies: Place half of the rounds on a baking sheet. Brush the edges of each round lightly with water—this helps seal the cookies after adding the filling.
- Add the Filling: Place about 1 1/2 teaspoons of the cooled blueberry filling in the center of each round. Avoid overfilling to prevent leaking.
- Seal the Cookies: Top each filled round with another dough round. Press edges with your finger to seal, then crimp edges with a fork for a decorative finish and secure closure.
- Prepare Egg Wash: Lightly beat together the large egg and 1/4 teaspoon water to make an egg wash. Brush each pie cookie completely with this mixture to encourage a golden brown crust.
- Add Sugar Topping: Optionally, sprinkle the tops of each cookie with sanding sugar or granulated sugar for added sweetness and sparkle.
- Vent the Cookies: Use a small knife to cut slits in the top of each pie cookie to allow steam to escape while baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 15 to 20 minutes or until the crust is golden brown and cooked through.
- Cool: Remove the baked cookies from the oven and transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the blueberry filling is cooled slightly before filling the dough to prevent the crust from becoming soggy.
- Do not overfill the cookies as the filling might leak during baking.
- The egg wash is key to achieving a nicely browned, attractive crust.
- You can use store-bought pie crust for convenience or your favorite homemade crust for a personalized touch.
- Leftover cookies can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- For a gluten-free version, substitute the pie crust with a certified gluten-free pie dough.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: blueberry pie cookies, mini pie cookies, blueberry dessert, easy pie cookies, fruit-filled cookies
