Blueberry Pie Cookies

These Blueberry Pie Cookies combine the delightful flavors of traditional blueberry pie with the convenience of a handheld treat. Encased in a flaky pie crust, the sweet and tangy blueberry filling offers a burst of flavor in every bite. Perfect for picnics, gatherings, or a simple dessert at home, these cookies are sure to impress.

Why You’ll Love This Recipe

• Portable Delight: Enjoy the classic taste of blueberry pie in a convenient, handheld form.
• Fresh Ingredients: Made with fresh blueberries, ensuring a natural and vibrant flavor.
• Versatile Treat: Ideal for various occasions, from casual snacks to elegant desserts.
• Customizable: Easily adjust the sweetness or add spices to suit your personal taste.
• Kid-Friendly: A fun and approachable way to introduce children to the joys of baking and fruit-filled desserts.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Blueberry Pie Filling:
  • Butter
  • Fresh blueberries
  • Water
  • Granulated sugar
  • Cornstarch
  • Lemon juice
  • Ground cinnamon
  • Salt
• For the Cookie Assembly:
  • Prepared pie crusts (store-bought or homemade)
  • Large egg
  • Water
  • Sanding sugar or granulated sugar (optional, for garnish)

Directions

1. Prepare the Blueberry Pie Filling:
   • In a saucepan over medium heat, melt the butter.
   • Add the fresh blueberries, water, granulated sugar, cornstarch, lemon juice, ground cinnamon, and a pinch of salt. Stir to combine.
   • Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about one minute, or until it thickens.
   • Remove from heat and allow the filling to cool slightly.
2. Assemble the Cookies:
   • On a lightly floured surface, roll out the pie crust to a thickness of about 1/8 to 1/4 inch.
   • Using a round cookie cutter (approximately 2.5 to 3 inches in diameter), cut out circles from the dough.
   • Place half of the dough circles onto a baking sheet lined with parchment paper. Lightly moisten the edges of these circles with water.
   • Spoon about 1.5 teaspoons of the blueberry filling into the center of each circle.
   • Cover each filled circle with another dough circle, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
3. Bake the Cookies:
   • Preheat your oven to 375°F (190°C).
   • In a small bowl, whisk together the egg and 1/4 teaspoon of water to create an egg wash.
   • Brush the top of each cookie with the egg wash and, if desired, sprinkle with sanding sugar or granulated sugar.
   • Bake the cookies for 15-20 minutes, or until they are golden brown.
   • Remove from the oven and let them cool on a wire rack.

Servings and Timing

• Servings: Approximately 12 cookies
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes

Variations

• Alternative Fillings: Experiment with different fruit fillings such as apple, cherry, or peach to create a variety of pie cookies.
• Spice It Up: Add a pinch of nutmeg or cardamom to the blueberry filling for an extra layer of flavor.
• Glaze Finish: Drizzle the cooled cookies with a simple powdered sugar glaze for added sweetness and visual appeal.
• Whole Wheat Crust: Use whole wheat pie crust for a nuttier flavor and a slightly healthier option.

Storage/Reheating

• Storage: Store the cooled cookies in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
• Freezing: Place the baked and cooled cookies in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container and store for up to 2 months. Thaw at room temperature before serving.
• Reheating: To enjoy warm cookies, preheat the oven to 350°F (175°C) and bake the cookies on a baking sheet for about 5 minutes, or until warmed through.

FAQs

1. Can I use frozen blueberries for the filling?

Yes, you can use frozen blueberries. Thaw them first and drain any excess liquid before using to prevent the filling from becoming too watery.

2. Is it necessary to make the pie crust from scratch?

No, store-bought pie crusts work well and save time. However, homemade pie crust can offer a flakier texture and richer flavor.

3. How do I prevent the filling from leaking out during baking?

Ensure that the edges of the cookies are well-sealed by moistening them with water and pressing firmly. Crimping with a fork

Blueberry Pie Cookies

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These Blueberry Pie Cookies combine the delicious flavors of classic blueberry pie with the convenience of a handheld treat. Encased in a flaky pie crust and filled with a sweet, tangy blueberry filling, these bite-sized delights are perfect for picnics, gatherings, or an easy dessert at home!

• Author: Ava
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Blueberry Pie Filling:

• 1 tablespoon butter
• 1 cup fresh blueberries
• 1 tablespoon water
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon lemon juice
• 1/4 teaspoon ground cinnamon
• Pinch of salt

For the Cookie Assembly:

• 2 prepared pie crusts (store-bought or homemade)
• 1 large egg
• 1/4 teaspoon water (for egg wash)
• Sanding sugar or granulated sugar (optional, for garnish)

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Instructions

Step 1: Prepare the Blueberry Pie Filling

1. In a saucepan over medium heat, melt the butter.
2. Add the blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
3. Bring to a gentle boil, then reduce heat and let simmer for 1 minute, or until thickened.
4. Remove from heat and allow the filling to cool slightly.

Step 2: Assemble the Cookies

5. On a lightly floured surface, roll out the pie crust to about 1/8 to 1/4 inch thick.
6. Using a round cookie cutter (about 2.5-3 inches in diameter), cut out circles.
7. Place half of the circles on a parchment-lined baking sheet and lightly moisten the edges with water.
8. Spoon about 1.5 teaspoons of the blueberry filling into the center of each circle.
9. Cover each filled circle with another dough circle, pressing the edges together to seal. Crimp edges with a fork for a decorative touch.

Step 3: Bake the Cookies

10. Preheat oven to 375°F (190°C).
11. Whisk together the egg and 1/4 teaspoon water to make an egg wash. Brush over the tops of the cookies.
12. Sprinkle with sanding sugar if desired.
13. Bake for 15-20 minutes, or until golden brown.
14. Let cool on a wire rack before serving.

Notes

• Alternative Fillings: Try apple, cherry, or peach for variety.
• Spice It Up: Add nutmeg or cardamom for extra depth of flavor.
• Glaze Option: Drizzle cooled cookies with a powdered sugar glaze.
• Whole Wheat Crust: Use whole wheat pie crust for a nuttier taste.