I absolutely love blueberry pie so when I came across this recipe for Blueberry Pie Cookies, I just had to test it out for myself in the kitchen. What makes this cookie recipe so easy is that it uses frozen pie crusts so no need to make a cookie dough.
I have found that a 2-inch round cookie cutter will give you the 24 pie circles you need to yield 12 blueberry pie cookies.
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You can use whatever size you want but keep in mind that if you cut the circles too small, you will need to add less of the blueberry filling.
Optionally you can sprinkle some coarse sugar on the cookies before baking. I always have some on hand and love the sweetness it adds but you can skip this step without affecting the recipe.
Tips
- Make sure the blueberry mixture has cooled down before handling
- Put a little egg wash around the edge of the top pie crust circles to help with sealing
- Cut slits on the top pie crust circles before placing them on the top of the bottom pie circles with blueberry filling
Gather your Ingredients
You will need the following ingredients to make this Blueberry Pie Cookies recipe (see recipe card for quantities): Pie Crust, Unsalted Butter, Lemon, White Sugar, Fresh Blueberries, All Purpose Flour, Eggs and Coarse Sugar.
How to Make Blueberry Pie Cookies
- Thaw pie crust according to the directions on the package.
- Preheat oven to 400°F.
- In a saucepan, combine the butter, lemon juice and zest, sugar and fresh blueberries and cook over medium heat for 2 minutes. Add the All Purpose Flour and mix and cook for 2 minutes. Remove from heat and set aside.
- Roll out two pie crusts on a lightly floured surface. Use a cookie cutter to cut out 24 circles.
- Place 12 pie crust circles on a parchment-lined cookie sheet. Spoon 1/2 tablespoon of blueberry pie filling into the center of each cookie. Place the other 12 pie crust circles on top of the blueberry topped bottoms.
- Seal the edges with a fork. Cut 3 to 4 small slits in the top of each cookie. Brush with egg wash and sprinkle with coarse sugar.
- Bake for 10 to 14 minutes, or until the blueberry filling is bubbly. Cool on a wire rack.
Blueberry Pie Cookies 🍪
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Ingredients
- 1 pkg Refrigerated Pie Crust
- 1 Tbsp Unsalted Butter, melted
- ½ Lemon, juice & zest
- 3 Tbsp White Sugar
- 2 cups Fresh Blueberries
- 1 Tbsp All Purpose Flour
- 1 Egg, beaten (for egg wash)
- Coarse Sugar, optional
Instructions
- Thaw pie crust according to the directions on the package.
- Preheat the oven to 400°F.
- In a saucepan, combine the butter, lemon juice and zest, sugar and fresh blueberries and cook over medium heat for 2 minutes. Add the all purpose flour and mix and cook for 2 minutes. Remove from heat and set aside.
- Roll out two pie crusts on a lightly floured surface. Use a cookie cutter to cut out 24 circles.
- Place 12 pie crust circles on a parchment-lined cookie sheet. Spoon 1/2 tablespoon of blueberry pie filling into the center of each cookie. Place the other 12 pie crust circles on top of the blueberry topped bottoms.
- Seal the edges with a fork. Cut 3 to 4 small slits in the top of each cookie. Brush with egg wash and sprinkle with coarse sugar.
- Bake for 15 minutes, or until the blueberry filling is bubbly and the cookies have browned. Cool on a wire rack.
These we’re easy enough to make. It was definitely worth the time it took to assemble them. They turned out so adorable and tasty. Will use this recipe again in the future.
These blueberry cookies are very easy to make and don’t take much time. I made these yesterday and they were delicious and did not last very long. The next time I will try different fruit for a little variety. Will definitely make them again.