These Blueberry Pie Cookies are taste like mini blueberry pies! They are made with a buttery, flaky pie crust and a delicious homemade blueberry filling. Everyone will love these easy bite sized cookies!
These blueberry pie cookies have a yummy blueberry filling and buttery, flakey crust. They are basically bite sized blueberry pie!
These homemade Blueberry Pie Cookies are a much smaller version of my Giant Blueberry Pop Tart. The dough is cut into small circles and they can be enjoyed like cookies!
Why This Recipe Works
- These cookies are fun to make and eat!
- The homemade blueberry filling is sweet, fresh tasting and delicious.
- Pie cookies can be enjoyed for dessert or an afternoon treat!
Here are some useful notes on the ingredients for these blueberry pie cookies.
- Flour: I recommend all-purpose flour. It makes for a nice tender, flaky crust.
- Granulated sugar: Sugar adds a touch of sweetness to the dough and filling.
- Butter: I prefer unsalted butter since the amount of salt in salted butter can vary depending on the brand. It is important to use cold butter. Cold butter helps make the crust nice and flaky.
- lemon juice
- lemon zest
- Cornstarch: Cornstarch helps the filling thicken up as it bakes.
See recipe card below for a full list of ingredients and measurements.
- Swap in a different fruit for the filling. Use a fruit with a level of pectin similar to blueberries so that it will thicken in a similar amount of time. Blackberries, strawberries, raspberries, nectarines or peaches are all great options.
- If you’re short on time, you can use store bought jam. Use blueberry or any flavor you like!
- These Blueberry Pie Cookies are delicious with or without icing.
- Top warm pie cookies with a big scoop of ice cream!
- This icing is delicious vanilla flavored, but can also be made lemon flavored. For a tart-sweet lemon icing, use the lemon icing recipe from my Lemon Sour Cream Cookies.
Step 1: Pulse to combine the dry ingredients in the food processor. Add the cold butter and pulse until the butter is the size of peas. Add the water in a tablespoon at a time until you see that the dough is just coming together. While you are adding water, check to see if you can press together some of the mixture between your fingertips.
Step 2: Turn dough out onto a sheet of plastic wrap. Press dough together and gently flatten the dough into a disk about one inch thick. Cover with plastic wrap and chill the dough in the fridge for 30 minutes to 1 hour.
Step 3: Next, make the blueberry jam 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.
Step 4: 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. Roll the scraps out a second time to get a few more circles out of the dough.
Step 5: Spoon a rounded teaspoon of jam onto the crust and spread it to leave a 1/4 inch border. 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. 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.
Step 6: 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. Top with icing, if desired.
- 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.
- This homemade jam 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.
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.
Yes you can! These blueberry pie cookies are delicious at room temperature or slightly warmed. For best results, reheat them for 5-7 minutes in a 350 F oven or in a microwave for about 15 seconds.
Blueberry Pie Cookies
Blueberry Jam Filling
- 1 ½ cups blueberries hulled and roughly chopped
- 2½ tablespoons granulated sugar to taste
- 1/4 lemon juiced and zested
- ⅛ teaspoon sea salt
- 1 tablespoon cornstarch
- 1/4 teaspoon vanilla
Crust (Use recipe below or store bought pie crust)
- 1 cup all purpose flour
- ½ teaspoon salt
- 1 teaspoon granulated sugar
- ½ cup unsalted butter cold, cubed
- 2 tablespoons ice cold water add up to 4 tablespoons water
- granulated sugar or turbinado sugar for sprinkling
- 1 egg beaten
- 1 teaspoon milk or water
- 1/2 cup powdered sugar
- 1/2- 1 tablespoon milk
- 1/4 teaspoon vanilla
- 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.
- 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.
- 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!
- Stir together the powdered sugar, heavy cream, milk, and vanilla. Drizzle over the pie cookies!