Cute, fun, and delicious is how I’d describe these Blueberry Pie Cookies! Made with a buttery, flakey pie crust and a simple filling made with lemon and fresh blueberries. Everyone will love these easy treats!
These homemade Blueberry Pie Cookies are a new favorite of mine. I love how simple yet special they are. Each bite gives you both fruity blueberry filling and the buttery, flakey crust.
These homemade Blueberry Pie Cookies are a much smaller version of my Giant Blueberry Pop Tart. Instead of one large pop tart or pie, these are cut into three inch circles and enjoyed like cookies!
These Blueberry Pie Cookies Are:
- Fun! These three bite cookies are fun to make and eat!
- Delicious: Both the buttery pie crust and homemade blueberry filling are incredibly good!
- A Perfect Treat: Pie makes the perfect dessert. Cookies make the perfect treat. Pie cookies can be enjoyed for dessert OR a treat!
Tips for Making Pie Dough
- Keep the ingredients and dough cold. Bon Appetit has a great article on the why and the how of keeping pie dough cold.
- Measure your flour correctly. Adding too much flour to dough is one of the most common mistakes. Spoon the flour into your measuring cup rather than dredging it in the flour then use a knife to level it off.
- Be careful not to add too much or too little water. Water helps the dough come together. To make sure you have enough water, the dough should clump together without beting too crumbly when you pinch it between your fingers. You also want to be careful not to add too little water which will make the dough hard to roll out.
How to Make Pie Dough
- Cut the butter into tablespoon sized pieces. Place the chopped butter in the fridge while you combine the dry ingredients in the food processor. Pulse to combine.
- Add the cold butter and pulse until the butter is the size of peas.
- Add the water in a tablespoon at a time while you pulse it into the dry ingredients. You’ll add only about 4-5 tablespoons of water until you see that the dough is just coming together. You don’t want it to be wet/sticky.
- Turn dough out onto a floured surface and knead a couple of times to help the dough come together a little. Gently flatten the dough into a disk about one inch thick and cover it with plastic wrap. Chill the dough in the fridge for 30 minutes to an hour.
About the Blueberry Pie Filling
This homemade jam recipe is sweet, fresh tasting and delicious. The recipe makes a bit more filling than you might need for the recipe. Extra blueberry filling makes a great topping for yogurt, ice cream, or pancakes.
Here’s what you need to make the filling:
- blueberries
- sugar
- lemon juice
- lemon zest
- salt
- cornstarch
- vanilla
How to Make Blueberry Pie Filling
- Add the berries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens.
- Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools.
Using Store Bought Jam
If you’re short on time, you can use store bought jam. Use blueberry or any flavor you like!
How to Assemble the Pie Cookies
- Once your dough has chilled, let it sit at room temperature for about 15 minutes. On a lightly floured surface, roll the dough out to about 1/8 inch thickness.
- Use a 3 inch cookie or biscuit cutter to cut the dough. Place the circles on a baking sheet lined with parchment paper. Gather the scraps and roll them out a second time to get a few more circles out of the dough.
- When ready to assemble pie cookies, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside.
- Roll the first disk out on your floured counter to about 1/8″ thickness.
- Lightly flour your 3″ cookie cutter or biscuit cutter and cut out circles. Place the circles on your baking sheets. Scraps can be rolled out a second time.
- Spoon a rounded teaspoon of jam onto the crust and spread it with the back of your spoon or an offset spatula, leaving a 1/4 inch border. Carefully place a top circle over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke a few holes in the dough or use a knife to cut an X in the middle of each pie. Place the tray of pie cookies in the fridge for 15 minutes. Preheat oven to 375 F.
- Remove pie cookies from fridge and brush the tops allover with the egg wash. Bake for 17-24 minutes or until the crust is golden.
How Do You Make Cookie Icing From Scratch?
These cookies are delicious as is, but the icing adds that sweet looking and tasting finishing touch! All you’ll do is stir together the powdered sugar, milk and vanilla extract.
This icing is delicious vanilla flavored, but can also be made lemon flavored. For the lemon flavor, just substitute lemon juice for the milk.
How to Enjoy These Pie Cookies
These Blueberry Pie Cookies are delicious with or without icing. They make a more decadent dessert when you warm them and top them with a big scoop of ice cream!
For a tart-sweet lemony flavor, this icing from my Lemon Sour Cream Cookies is perfect!
FREQUENTLY ASKED QUESTIONS ABOUT BLUEBERRY COOKIES
You can make mini pie crust the same way you make regular pie crust. This batch of about 8 cookies is from the one single pie crust. Roll it out then use a round biscuit or cookie cutter to cut out the small pies.
I called these pie cookies since they’re about the same size as a cookie. Also, liked cookies, they’re baked on a baking sheet. Small pies can be called pie cookies, mini hand pies, tartlets, or mini pop tarts.
Form the pies, crimp the edges and bake them on a cookie sheet!
These Blueberry Pie Cookies are made with a buttery, flakey pie crust and a simple filling made with lemon and fresh blueberries. Make them completely homemade or with some store bought short cuts. They are perfect for breakfast or dessert! Everyone will love these delicious treats!
Blueberry Pie Cookies
Ingredients
FOR THE BLUEBERRY JAM FILLING*
- 1 1/2 cups blueberries hulled and roughly chopped
- 2-3 tablespoons granulated sugar to taste
- 1/4 lemon juiced and zested
- pinch of sea salt
- 1 tablespoon cornstarch
- 1/4 teaspoon vanilla
FOR THE CRUST (Use recipe below or store bought pie crust)
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup unsalted butter cold, cubed
- 2-4 tablespoons ice cold water
- granulated sugar and/or turbinado sugar for sprinkling
FOR THE EGG WASH
- 1 egg beaten
- 1 teaspoon milk
FOR THE ICING (Optional)
- 1/2 cup powdered sugar
- 1/2- 1 tablespoon milk
- 1/4 teaspoon vanilla
Instructions
FOR THE BLUEBERRY FILLING*
- Add the berries, sugar, lemon juice, zest, salt and cornstarch to a medium saucepan. Bring to a boil over medium heat, stirring often for 5-7 minutes or until jam thickens. Stir in vanilla then pour jam into a bowl. Place bowl in the fridge to cool. Jam will continue to thicken as it cools.
- FOR THE DOUGH
- Chop butter into cubes and place in the fridge while you assemble the rest of the ingredients.
- Fill a small bowl with some cold water and an ice cube. Stir the ice cube around a bit and set bowl aside.
- In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the dough forms pea sized balls. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined.
- Turn dough out onto a floured surface and knead a couple of times to help the dough come together a little. Gently flatten the dough into a disk about one inch thick and cover it with plastic wrap. Chill the dough in the fridge for 30 minutes to an hour.
ASSEMBLING THE PIE COOKIES
- When ready to assemble pie cookies, remove the dough from the fridge and let it stand at room temperature for 15 minutes. Line a baking sheet with parchment paper, generously flour your counter, and prepare your egg wash by whisking together the egg and milk. Set aside.
- Roll the dough out on your floured counter to about 1/8" thickness.
- Lightly flour your 3" cookie cutter or biscuit cutter and cut out circles. Place the circles on your baking sheets. Scraps can be rolled out a second time.
- Spoon a rounded teaspoon of jam onto the crust and spread it with the back of your spoon or an offset spatula, leaving a 1/4 inch border. Carefully place a top circle over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp all the edges. (Lightly dip fork in flour if needed to prevent sticking). Use a fork or a toothpick to poke a few holes in the dough or use a knife to cut an X in the middle of each pie. Place the tray of pie cookies in the fridge for 15 minutes. Preheat oven to 375 F.
- Remove pie cookies from fridge and brush the tops allover with the egg wash. Sprinkle with granulated sugar and or a little turbinado sugar. Bake for 17-24 minutes or until the crust is golden. Remove from heat and transfer to a rack to cool. Once cooled, serve with a drizzle of icing or enjoy as is!
FOR THE ICING (Optional)
- Stir together the powdered sugar, heavy cream, milk, and vanilla. Drizzle over the pie cookies!
Barbara Briggs Ward
What a perfect little, delicious recipe!
Natalie
Thank you so much! These blueberry pie cookies are pretty perfect and delicious!