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
Scale
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
