Blueberry Pie Cookies Recipe for a Portable Bite-Sized Dessert

Blueberry Pie Cookies

Picture a blueberry pie small enough to hold in one hand. Blueberry Pie Cookies take what everyone loves about the classic dessert, the jammy fruit, the flaky crust, and the crackle of sugar on top, and fold it into a round that travels anywhere.

According to the original Blueberry Pie Cookies recipe, the idea grew out of childhood memories of a mother’s homemade blueberry pie. The wish behind it was simple: keep that flavor and make it portable.

Instead of slicing a whole pie and balancing a plate, you get a sealed, hand held cookie with a spoonful of fresh blueberry filling tucked inside.

This is American home baking at its most familiar, the kind that fills the kitchen with the smell of warm berries and butter. The recipe makes 12 cookies and needs about 1 hour and 10 minutes from the first stir to the last cooled cookie.

Serve them slightly warm with a glass of cold milk, tuck them into a lunchbox, or stack them on a platter for a holiday cookie spread. They double easily when you are baking for a crowd, and they freeze well, which makes them a smart make ahead dessert for busy weeks.

Why You’ll Love Blueberry Pie Cookies:

There are plenty of cookie recipes out there. This one earns a permanent spot in your rotation for a few good reasons.

• Two desserts in one bite. Each cookie is a tiny pie with a bottom crust, a fruit filling, and a top crust, yet you eat it the way you would eat a cookie.
• Real fruit, not a can. The filling is built from fresh blueberries instead of canned pie filling, so the flavor tastes bright and clean rather than flat and syrupy.
• Made to travel. No fork, no plate, no drips. They hold together in a lunchbox, a picnic basket, or a car ride to grandma’s house.
• Nostalgia on a baking sheet. Anyone who grew up with blueberry pie will recognize that smell before the first bite.
• Simple pantry ingredients. Butter, sugar, cornstarch, lemon juice, a pinch of cinnamon, and a pie crust you can buy or make.

Ingredients Notes For Blueberry Pie Cookies:

You do not need much here, but a few small choices shape the final cookie.

• Blueberries. Fresh berries give the best texture and flavor. Out of season, frozen blueberries work well as long as you thaw and drain them thoroughly, because extra water will make the filling runny.
• Pie crust. A store bought crust saves time on a weeknight. A homemade crust takes longer but tastes more personal. Either one works in this recipe.
• Sanding sugar. This coarse sugar gives the cookies that bakery style sparkle. If you do not have it, regular granulated sugar sprinkles on just as easily and still adds a sweet crunch.
• Lemon juice and cinnamon. Small amounts with a big impact. They keep the filling from tasting one dimensional.

How To Make Blueberry Pie Cookies:

The process splits into two easy stages. You make a quick stovetop filling, then you assemble the cookies and bake them.

Start with the filling. Melt 1 tablespoon of butter in a saucepan over medium heat. Add the blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt, then stir until everything is combined.

Bring the mixture to a gentle boil, then lower the heat and simmer until it thickens. Take the pan off the heat and let the filling cool for a few minutes while you prepare the dough.

Cut the rounds. Roll your prepared pie crust on a floured surface and cut circles with a 2.5 to 3 inch round cutter. Every cookie needs two rounds, so keep count as you cut.

Fill and seal. Place half the rounds on a baking sheet and brush their edges lightly with water. Spoon about 1 and ½ teaspoons of filling into the center of each one.

Resist the urge to add more, because an overfilled cookie leaks in the oven. Lay the remaining rounds on top, press the edges together with your fingers, then crimp them with a fork.

Finish the tops. Whisk the egg with ¼ teaspoon of water to make an egg wash, then brush it generously over each cookie for a golden finish. Sprinkle with sanding sugar or granulated sugar if you like, and cut a couple of small slits in the top of each cookie so steam can escape.

Bake. Bake in a preheated 350°F oven for 15 to 20 minutes, until the crust turns golden brown. Move the cookies to a wire rack and let them cool to room temperature before you store them.

One spoonful per cookie is the whole secret. The filling thickens as it cools, so a small amount goes a long way once it sets.

Storage Options:

Leftovers keep well in an airtight container at room temperature for 3 to 4 days. For longer storage, freeze the cookies with layers of parchment paper between them so they do not stick together, then defrost at room temperature when you are ready to eat them.

That simple layer of parchment is what keeps the tops and bottoms intact, so do not skip it.

Variations and Substitutions:

The formula is flexible, so feel free to make it yours.

• Different fruit. Raspberries, cherries, pineapple, or mango can replace the blueberries. Adjust the sweetness to taste, since some fruit is juicier and some is tarter than berries.
• Different sweetener. Honey or agave syrup can stand in for the granulated sugar in the filling.
• Gluten free option. Use a gluten free pie crust to make the whole batch gluten free.
• Seasonal switch. In winter, reach for frozen berries that have been thawed and drained, and save the fresh ones for summer when they are at their sweetest.

More Desserts

If these little pies disappear faster than you expected, keep the berry theme going. Our Lemon Blueberry Cookies bring a bright citrus twist to the same fruit, and our Blueberry Cheesecake Cookies add a creamy filling for anyone who wants dessert with a little more richness.

Both are easy to bake alongside this recipe, and both store well, which makes them handy for lunchboxes, bake sales, and cookie trays at the holidays.

Ingredients

This recipe has two parts, the blueberry filling and the cookie assembly. Gather everything before you start so the process moves smoothly.

For the Blueberry Pie Filling

• 1 tablespoon butter
• 1 pint fresh blueberries, about 1 ½ cups
• ¼ cup water
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• A pinch of ground cinnamon
• A pinch of salt

For the Cookie Assembly

• Prepared pie crust, enough for a two crust pie, either store bought or made from your preferred homemade recipe
• 1 large egg
• ¼ teaspoon water
• Optional: sanding sugar or granulated sugar for the top

Instructions

Preparation of the Blueberry Pie Filling

1. In a saucepan, melt the butter over medium heat.
2. Add the blueberries, water, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Stir until well combined.
3. Raise the heat to medium high and bring the mixture to a moderate boil. Then reduce the heat and simmer for about 1 minute, or until the consistency is noticeably thick.
4. Remove from the heat and let it cool for a brief period.

Procedure for Cookie Assembly

1. On a floured surface, roll out the prepared pie crust to a thickness between ⅛ and ¼ inch. Use a round cutter measuring 2.5 to 3 inches to cut as many circles as the dough allows, keeping in mind that two circles are needed for one cookie.
2. Move half of the rounds to a baking sheet. Lightly moisten their edges with water to help them seal after filling.
3. Place about 1 and ½ teaspoons of the blueberry filling in the center of each round, taking care not to overfill. Top each one with a reserved round. Seal the edges by pressing with a fingertip, then crimp with the tines of a fork.
4. For the egg wash, whisk together the egg and the ¼ teaspoon of water.
5. Brush the surface of each assembled cookie generously with the egg wash for an even color after baking. If you like, sprinkle on sanding sugar or granulated sugar.
6. Cut small slits in the top of each cookie with a sharp knife.

Baking Process

1. Bake in a preheated 350°F oven for 15 to 20 minutes, until the crust is golden brown.
2. Transfer the cookies to a cooling rack and let them come to room temperature.

Recipe details

Set out your ingredients, preheat the oven when the filling starts to cool, and the whole batch comes together in a single relaxed afternoon. Baking is a mix of skill and heart, and a batch of these little pies carries plenty of both.

FAQs

Blueberry Pie Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Blueberry Pie Cookies Picture a blueberry pie small enough to hold in one hand. Blueberry Pie Cookies take what everyone loves about the classic dessert, the jammy fruit, the flaky crust, and the crackle of sugar on top, and fold it into a round that travels anywhere.

• Total Time: 70 min
• Yield: 12 Cookies 1x

Ingredients

Scale 1x2x3x

For the Blueberry Pie Filling
1 tablespoon butter
1 pint fresh blueberries, approximately 1 ½ cups
¼ cup water
½ cup granulated sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch ground cinnamon
1 pinch salt

For the Cookie Assembly
1 Prepared pie crust, sufficient for a two-crust pie either commercially procured or prepared using a preferred homemade recipe
1 large egg
¼ teaspoon water
Sanding sugar or granulated sugar, for surface garnish

Cook Mode Prevent your screen from going dark

Instructions

Preparation of the Blueberry Pie Filling
1-In a saucepan, melt the butter over: In a saucepan, melt the butter over medium heat.
2-Incorporate the blueberries, water, granulated sugar, cornstarch,: Incorporate the blueberries, water, granulated sugar, cornstarch, lemon juice, ground cinnamon, and salt. Stir until well combined.
3-Elevate to a moderate boil using medium: Elevate to a moderate boil using medium to medium-high heat settings. Following this, reduce the heat and allow the mixture to simmer for approximately one minute, or until the consistency is notably thick.
4-Remove from heat and allow it to: Remove from heat and allow it to cool for a brief period.

Procedure for Cookie Assembly
5-On a floured surface, roll out the: On a floured surface, roll out the prepared pie crust to a thickness between ⅛ and ¼ inch. Utilize a round cutter, measuring 2.5 to 3 inches, to excise as many circular segments as the dough allows (taking into account that two segments are required for one cookie).
6-Relocate half of the excised rounds to: Relocate half of the excised rounds to a baking sheet. Lightly moisten their perimeters with water to aid in sealing post filling.
7-Carefully place approximately 1 and ½ teaspoons: Carefully place approximately 1 and ½ teaspoons of the blueberry filling at the center of each round, ensuring not to overextend the capacity. Overlay each with one of the reserved rounds. Seal the edges by applying pressure with a fingertip, followed by crimping with the tines of a fork for added security.
8-For the egg wash, whisk together the: For the egg wash, whisk together the egg and the ¼ teaspoon of water.
9-Generously brush the surface of each assembled: Generously brush the surface of each assembled cookie with the prepared egg wash to ensure an even hue post baking. If desired, garnish the surface with either sanding sugar or granulated sugar.
10-With precision, make incisions atop each cookie: With precision, make incisions atop each cookie using a sharp knife.

Baking Process
11-Bake in a preheated oven set at: Bake in a preheated oven set at 350℉ for a duration of 15 to 20 minutes, or until the crust adopts a golden-brown appearance.
12-Upon completion, transfer the cookies to a: Upon completion, transfer the cookies to a cooling rack and allow them to come to room temperature.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 40 min
• Cook Time: 30 min
• Method: stovetop