If you dream of desserts that capture summer’s juicy sweetness in every bite, the Blueberry Pie Cookies Recipe is going to win your heart immediately. These bite-sized, flaky pockets are overflowing with juicy blueberry filling, wrapped in golden crust, and sprinkled with a crystal-yellow sparkle for the prettiest finish. Whether you’re serving them for a picnic or treating yourself with a cozy afternoon snack, this recipe delivers the nostalgic comfort of homemade pie but in a delightfully portable, easy-to-share cookie form. If you’re a blueberry lover or just want a clever twist on classic pie, this Blueberry Pie Cookies Recipe is a must-bake!
Ingredients You’ll Need
-
Blueberry Filling:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Cookie Assembly:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
- Coarse sugar for sprinkling (optional)
How to Make Blueberry Pie Cookies Recipe
Step 1: Prep Your Pan and Oven
Start by getting your baking station ready for action! Preheat your oven to 375°F to ensure your cookies bake evenly and turn out golden brown. Line a baking sheet with parchment paper to minimize sticking and make for effortless cleanup—perfect for busy bakers or anyone who wants to dive straight into tasting.
Step 2: Cook the Blueberry Filling
In a small saucepan over medium heat, combine the blueberries, granulated sugar, lemon juice, and cornstarch. As you stir, you’ll notice the berries start to burst, releasing vibrant juices that blend with the sugar and lemon. After about 5 to 7 minutes, the mixture should thicken to a glossy, jammy consistency—at this point, remove from heat and stir in the vanilla extract. Let the filling cool completely before assembling the cookies to keep your crusts perfectly flaky, not soggy.
Step 3: Roll and Cut Pie Crusts
Lightly flour your work surface and unroll the refrigerated pie crusts, savoring the buttery aroma as you work. Use a 2½ to 3-inch round cookie cutter to punch out circles, trying to keep them as close together as possible to maximize your dough. These rounds will serve as both the base and the lid for your hand pies.
Step 4: Fill and Seal the Cookies
Arrange half of the dough rounds on your prepared baking sheet. Place about 1 teaspoon of cooled blueberry filling in the center of each—don’t overfill, or the goodness will spill out during baking! Top each with another dough circle, then gently press the edges all around with a fork to seal in the juicy filling and create that classic pie look.
Step 5: Finish and Bake
Using a pastry brush, gently coat the tops of each cookie with the beaten egg, lending that irresistible golden shine. For a little extra crunch and bakery flair, sprinkle coarse sugar over the tops before sliding the tray into your preheated oven. Bake for 15 to 18 minutes or until your Blueberry Pie Cookies are puffed, golden, and your kitchen smells like a summer pie festival. Transfer to a wire rack to cool slightly before serving, though they’re pretty magical warm or at room temperature.
How to Serve Blueberry Pie Cookies Recipe
Garnishes
To make these cookies even more irresistible, try dusting them with a light shower of powdered sugar right before serving—especially if you’re aiming for an extra touch of elegance! For a summery vibe, scatter a few fresh blueberries and mint sprigs on the serving platter: the pop of green alongside bursts of blue gives a bakery-worthy wow factor. If you want to lean into the pie element, a drizzle of vanilla glaze is always welcome.
Side Dishes
Since these Blueberry Pie Cookies are sweet but not cloying, they pair beautifully with a scoop of creamy vanilla ice cream for an effortless dessert duo. A dollop of softly whipped cream turns them into an easy plated dessert for dinner parties. If you’re serving at brunch or in a tea party spread, set them alongside lemon bars, shortbread, or yogurt parfaits for variety and color.
Creative Ways to Present
Think beyond the cookie jar—pile your Blueberry Pie Cookies Recipe high on a vintage cake stand for a festive display or layer them in a mason jar for picnic-perfect portability. If you’re gifting, slip cookies into parchment envelopes with a cute ribbon. For a fun party presentation, skewer them onto popsicle sticks for adorable “pie pops,” or set up a build-your-own station with bowls of different berry fillings and let everyone make their own creation before baking!
Make Ahead and Storage
Storing Leftovers
Blueberry Pie Cookies hold up well at room temperature for a day or two when stored in an airtight container. Place parchment or wax paper between layers to keep the delicate crusts from sticking to each other, and keep them out of direct sunlight or heat for best results.
Freezing
If you want to bake ahead or save some cookies for a rainy day, the Blueberry Pie Cookies Recipe freezes beautifully. Once fully cooled, arrange in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep their flavor and texture for up to 2 months. Thaw at room temperature before serving.
Reheating
A quick warm-up brings back all the fresh-baked magic! Pop a cookie or two in a toaster oven or standard oven at 300°F for 5 to 7 minutes, just until warmed through and the pastry is flaky again. If you’re in a hurry, a 10 to 15 second zap in the microwave works (just be mindful not to overheat, or the crust will soften).
FAQs
Can I use other fruits instead of blueberries?
Absolutely! While the Blueberry Pie Cookies Recipe shines with blueberries, you can swap in raspberries, blackberries, or chopped strawberries. Just keep the overall measurements and thickening steps the same for the best texture.
Should the blueberries be fresh or can I use frozen?
You can use either fresh or frozen blueberries with great results. If you’re using frozen, there’s no need to thaw first, just cook them straight from the freezer—your filling may take an extra minute or two to thicken, but the flavor will be delicious.
Why does the filling need to cool before assembling?
This step is key! Cooled filling ensures your pie crusts stay tender and crisp, rather than soaking up steam and turning soggy. Be patient and let the mixture come to room temperature for flaky, perfect cookies.
Can I make the cookie dough from scratch?
Absolutely—you can use your favorite homemade pie crust for extra flair or to suit dietary needs. The shortcut version with refrigerated crusts, however, is designed to make the Blueberry Pie Cookies Recipe quick and accessible for any day of the week.
How do I know when the cookies are done baking?
Look for a deep golden-brown color on the edges and tops, and check that the bottoms turn crisp. Some filling may bubble out, but that just adds to their rustic pie-like charm!
Final Thoughts
This Blueberry Pie Cookies Recipe is pure joy in a bite—easy, fun, and unfailingly crowd-pleasing. If you’re craving a little sunshine or need a dessert that makes people smile, these cookies are truly the answer. Don’t wait for a special occasion—gather your blueberries and give this recipe a try. You’ll be baking them on repeat before you know it!
Print
Blueberry Pie Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12–14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Blueberry Pie Cookies are a delightful twist on classic blueberry pie, combining sweet blueberry filling with flaky pie crust in charming cookie form. Perfect for a summer treat or a special dessert any time of the year.
Ingredients
Blueberry Filling:
- 1½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
Cookie Assembly:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg (beaten, for egg wash)
- Coarse sugar for sprinkling (optional)
Instructions
- Prepare Blueberry Filling: In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and cornstarch. Cook until thickened. Remove from heat, stir in vanilla, and cool.
- Assemble Cookies: Preheat oven to 375°F. Roll out pie crusts, cut out circles, place filling, seal with another crust round, brush with egg wash, sprinkle with sugar, and bake for 15–18 minutes.
- Serve: Cool on a wire rack before enjoying!
Notes
- Ensure the filling is cooled before assembling.
- Experiment with different berries and crusts for variety.
- Enjoy warm or at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 7g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
