Blueberry Pie Cookies

These blueberry pie cookies are just like eating an adorable mini blueberry pie, no fork required. They’re stuffed full of homemade fresh blueberry pie filling tucked between rounds of pie crust, then baked golden. The first time I made little pie cookies, I packed the filling in generously, thinking more was better, and it bubbled out the sides and made a sticky mess all over the pan. Using just about 1 1/2 teaspoons of filling per cookie is the trick to keeping them neat.

What I love is how they capture that nostalgic blueberry pie flavor in a poppable little package. The homemade filling takes all of five minutes on the stove, and assembling them is basically just making tiny pies. The crust-to-filling ratio is higher than a regular pie, so for all the crust lovers out there, that’s an added bonus.

Here’s the kitchen tip that gives them their pie-like look. Brush each cookie all over with egg wash before baking. Since these mini pies aren’t in the oven nearly as long as a full-size pie, they won’t develop a nicely browned crust on their own. The egg wash is what gives them that golden brown color, so be sure to get it over the entire surface, even the crimped edges.

And don’t over-fill them, which is exactly where I went wrong. Use about 1 1/2 measuring teaspoons of filling per cookie, no more. Much more than that and the filling bubbles out as they bake, making a mess and breaking the seal. Also cut a few small slits in the top of each one so steam can escape, just like you would a regular pie. You’ll smell that warm blueberry thing as they bake. Pull them when the crust is golden brown.

Why You’ll Love This Recipe

They’re like mini blueberry pies. All that pie flavor in an adorable, poppable, no-fork-needed package.

The filling is homemade and quick. A fresh blueberry filling that takes just five minutes on the stove.

They’re crust-lover friendly. A higher crust-to-filling ratio than a regular pie.

They’re great warm or cold. Enjoy them fresh from the oven or freeze them for later.

Ingredients

Here’s everything you’ll need:

For the blueberry pie filling:

• 1 T butter
• 1 pint (about 1 1/2 cups) fresh blueberries
• 1/4 cup water
• 1/2 cup granulated sugar
• 1 T cornstarch
• 1 tsp lemon juice
• Pinch ground cinnamon
• Pinch salt

For assembly:

• Pie crust for a two-crust pie
• 1 large egg
• 1/4 tsp water
• Sanding sugar or granulated sugar, for sprinkling (optional)

How to Make Blueberry Pie Cookies

1. Make the Filling

Melt the butter in a saucepan, then add the blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Bring to a gentle boil, then simmer about a minute until thickened. Set it aside to cool.

2. Cut the Rounds

Roll out the pie crust to about 1/8 to 1/4 inch thick and cut out rounds with a 2 1/2 to 3-inch cutter. You’ll need two rounds per cookie.

3. Fill the Cookies

Brush the edges of half the rounds with a little water, then place about 1 1/2 teaspoons of filling in the center of each. Don’t over-fill, or it’ll bubble out.

4. Seal Them

Top each filled round with another round, press the edges to seal, then crimp them with a fork.

5. Egg Wash and Slit

Brush each cookie all over with egg wash and sprinkle with sugar if using. Cut a few small slits in the top of each to let steam escape.

6. Bake

Bake at 350 for about 15 to 20 minutes, until the crust is golden brown. Cool them on a wire rack.

Expert Tips

Don’t over-fill. About 1 1/2 teaspoons per cookie keeps the filling from bubbling out.

Brush all over with egg wash. It gives the cookies their golden brown, pie-like look.

Cut slits in the top. They let steam escape and add a cute decorative touch.

Seal the edges with water. A little water helps the rounds adhere before crimping.

Let the filling cool slightly. It’s easier to work with than piping-hot filling.

Recipe Variations and Add-ins

You can use thawed frozen blueberries, adjusting the water and cornstarch to keep the filling thick.

Use store-bought or homemade pie crust, whichever you prefer.

You can swap the blueberries for cherries or apples for a different pie cookie.

Add a little extra cinnamon to the filling for a warmer spice.

You can sprinkle the tops with sanding sugar for a sparkly finish.

What to Serve With This Recipe

Serve them warm with a scoop of ice cream. The cold cream pairs with the warm filling. The two make a treat.

Pair them with coffee or tea. The warm drink suits the cookies. They make a nice afternoon snack.

Set them out on a dessert tray. The mini pies are easy to grab. They always charm a crowd.

How to Store This Recipe

Store the cooled cookies in an airtight container at room temperature for a few days. They’re good warm or cold, so reheat briefly if you like them warm.

They freeze well too. Let them cool completely, then freeze them in an airtight container, and thaw at room temperature when you’re ready, or warm them in the oven to crisp the crust back up.