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
