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Blueberry Pie Cookies

Golden blueberry pie cookies dusted with powdered sugar on a complete ceramic plate, with one cookie broken open to reveal glossy blueberry filling.
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Blueberry Pie Cookies wrap a thick homemade blueberry filling inside flaky pie crust for a handheld version of classic blueberry pie. They bake up golden and crisp in 1hr 10 mins total and are just right for dessert trays, picnics, or an easy fruit filled treat.

Ingredients

Scale

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
  • Pinch ground cinnamon
  • Pinch salt

For the Cookie Assembly:

  • Prepared pie crust, enough for a two crust pie
  • 1 large egg
  • ¼ teaspoon water
  • Sanding sugar or granulated sugar, optional

Instructions

  1. Cook the filling: Melt the butter in a saucepan over medium heat. Add the blueberries, ¼ cup water, sugar, cornstarch, lemon juice, cinnamon, and salt. Bring to a moderate boil over medium to medium high heat.
  2. Thicken the berries: Reduce the heat and simmer for about 1 minute, stirring as needed, until the blueberry mixture is thick and glossy. Remove from the heat and let it cool briefly.
  3. Prepare the crust: Heat the oven to 350°F. Roll the pie crust on a lightly floured surface to about ⅛ to ¼ inch thick, then cut into rounds with a 2 ½ to 3 inch round cutter.
  4. Fill the cookies: Place half the rounds on a baking sheet and lightly moisten their edges with water. Spoon about 1 ½ teaspoons blueberry filling into each center, then cover with the remaining crust rounds.
  5. Seal and finish: Press the edges closed with your fingers, then crimp firmly with a fork. Whisk the egg with ¼ teaspoon water, brush over the tops, sprinkle with sugar if desired, and cut a couple of small vents in each cookie.
  6. Bake until golden: Bake for 15 to 20 mins, until the pastry is crisp and golden brown. Transfer to a cooling rack and cool to room temperature before serving.

Notes

Avoid overfilling the cookies because excess blueberry filling can prevent the edges from sealing properly. Completely cooled cookies can be kept in an airtight container for 3 to 4 days or frozen with parchment between the layers.

Nutrition

Keywords: Blueberry Pie Cookies

Find it online: https://thesavorymama.com/blueberry-pie-cookies/