Blueberry Pie Cookies: A Bite-Sized Delight!
If you love blueberry pie, then these Blueberry Pie Cookies are going to be your new favorite treat! They have a flaky, buttery crust filled with sweet and juicy blueberries, all in a perfectly portioned, hand-held size. These cookies are easy to make, bursting with flavor, and a fun twist on the classic blueberry pie.
Why You’ll Love These Blueberry Pie Cookies
✔ Mini Pie Perfection – All the flavor of a pie in a portable cookie form.
✔ Crispy, Buttery Crust – Flaky and golden-brown pastry crust with a satisfying crunch.
✔ Juicy, Sweet Blueberries – Fresh blueberries bring a burst of fruity goodness in every bite.
✔ Perfect for Any Occasion – Great for desserts, snacks, or special gatherings!
Ingredients
For the Blueberry Filling:
- 1 pint (about 1 ½ cups) fresh blueberries
- ¼ cup water
- ½ cup granulated sugar
- 1 tablespoon butter
- 1 tablespoon cornstarch (for thickening)
- ½ teaspoon vanilla extract
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
- ¼ cup ice water
- 1 egg (for egg wash, optional)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Step-by-Step Instructions
Step 1: Make the Blueberry Filling
- In a small saucepan, combine blueberries, water, and sugar over medium heat.
- Stir occasionally until the blueberries start to soften and burst.
- Mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the blueberry mixture.
- Continue cooking until the mixture thickens (about 5 minutes).
- Remove from heat and stir in butter and vanilla extract. Set aside to cool.
Step 2: Prepare the Pie Dough
- In a bowl, mix flour and salt. Add cubed butter and use a pastry cutter or fork to blend until it resembles coarse crumbs.
- Slowly add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Wrap in plastic wrap and chill for 30 minutes.
Step 3: Assemble the Cookies
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled pie dough on a floured surface to ¼-inch thickness.
- Use a round cookie cutter (or a glass) to cut out circles for the cookies.
- Place half of the circles on the baking sheet and spoon a small amount of blueberry filling in the center.
- Place the remaining pie crust circles on top and gently press the edges to seal.
- Crimp edges with a fork and brush with egg wash for a golden finish.
- Sprinkle with coarse sugar (optional) for extra crunch.
Step 4: Bake & Enjoy!
- Bake in preheated oven for 15-18 minutes, or until the cookies are golden brown.
- Allow to cool slightly before serving.
- Enjoy warm or at room temperature!
Tips & Variations
🍋 Add a Zesty Twist – Stir in lemon zest for a brighter flavor.
🍫 Chocolate Drizzle – Drizzle with melted white or dark chocolate for an extra indulgent treat.
🌰 Nutty Crunch – Sprinkle chopped almonds or pecans on top before baking.
Storage & Make-Ahead Tips
❄ Storage: Keep in an airtight container at room temperature for 3-4 days.
🔥 Reheat: Warm in the oven at 300°F for 5 minutes for a fresh-baked taste.
🥶 Freeze: Freeze unbaked cookies for up to 3 months, then bake straight from frozen.
Final Thoughts
These Blueberry Pie Cookies are the perfect mix of pie and cookie, making them an irresistible treat for any occasion. They’re easy to make, bursting with blueberry flavor, and absolutely delicious!
Give them a try and let me know how they turn out!
Print
Blueberry Pie Cookies
If you love blueberry pie, then these Blueberry Pie Cookies are going to be your new favorite treat! They have a flaky, buttery crust filled with sweet and juicy blueberries, all in a perfectly portioned, hand-held size. These cookies are easy to make, bursting with flavor, and a fun twist on the classic blueberry pie.
Ingredients
For the Blueberry Filling:
- 1 pint (about 1 ½ cups) fresh blueberries
- ¼ cup water
- ½ cup granulated sugar
- 1 tablespoon butter
- 1 tablespoon cornstarch (for thickening)
- ½ teaspoon vanilla extract
For the Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- ¼ teaspoon salt
- ¼ cup ice water
- 1 egg (for egg wash, optional)
- 1 tablespoon coarse sugar (for sprinkling, optional)
Instructions
Step 1: Make the Blueberry Filling
- In a small saucepan, combine blueberries, water, and sugar over medium heat.
- Stir occasionally until the blueberries start to soften and burst.
- Mix cornstarch with 1 tablespoon of water to create a slurry, then stir it into the blueberry mixture.
- Continue cooking until the mixture thickens (about 5 minutes).
- Remove from heat and stir in butter and vanilla extract. Set aside to cool.
Step 2: Prepare the Pie Dough
- In a bowl, mix flour and salt. Add cubed butter and use a pastry cutter or fork to blend until it resembles coarse crumbs.
- Slowly add ice water, 1 tablespoon at a time, mixing until the dough comes together.
- Wrap in plastic wrap and chill for 30 minutes.
Step 3: Assemble the Cookies
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the chilled pie dough on a floured surface to ¼-inch thickness.
- Use a round cookie cutter (or a glass) to cut out circles for the cookies.
- Place half of the circles on the baking sheet and spoon a small amount of blueberry filling in the center.
- Place the remaining pie crust circles on top and gently press the edges to seal.
- Crimp edges with a fork and brush with egg wash for a golden finish.
- Sprinkle with coarse sugar (optional) for extra crunch.
Step 4: Bake & Enjoy!
- Bake in preheated oven for 15-18 minutes, or until the cookies are golden brown.
- Allow to cool slightly before serving.
- Enjoy warm or at room temperature!
Notes
Tips & Variations
🍋 Add a Zesty Twist – Stir in lemon zest for a brighter flavor.
🍫 Chocolate Drizzle – Drizzle with melted white or dark chocolate for an extra indulgent treat.
🌰 Nutty Crunch – Sprinkle chopped almonds or pecans on top before baking.