Blueberry Pie Cookies
Delightfully flaky cookies filled with a luscious, sweet-tart blueberry pie filling. These handheld treats combine the best of a classic blueberry pie with the convenience of a cookie—perfect for snacks, desserts, or gifts. Made with buttery dough and a homemade or store-bought blueberry filling, these cookies bake up golden and bubbly with a tender crumb and juicy center.
Equipment
- Baking sheets
- Parchment paper
- Rolling Pin
- Round cookie cutter (approx. 3-inch diameter)
- Pastry brush
- Cooling racks
- Mixing bowls
- Saucepan (for filling)
Ingredients
For the Blueberry Filling:
- 2 cups fresh or thawed frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons cornstarch (or tapioca starch)
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1 large egg
- 1 teaspoon vanilla extract
For Assembly:
- 1 egg (beaten, for egg wash) or milk for brushing
- Optional: powdered sugar or glaze for finishing
Instructions
Make the Blueberry Filling:
- In a saucepan over medium heat, combine blueberries, sugar, lemon juice, lemon zest, and cornstarch. Stir constantly until thickened and berries have softened (~5-7 minutes). Remove from heat, cool completely.
Prepare the Dough:
- In a bowl, whisk together flour, baking powder, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add egg and vanilla, mix until dough forms. Shape into disk, wrap, and chill 30 minutes.
Roll and Cut:
- Roll dough on floured surface to ⅛-inch thickness. Cut out circles (~3 inches). Place half on parchment-lined baking sheet.
Fill and Seal:
- Spoon ~1 tsp filling onto each dough circle. Brush edges with egg wash or water. Top with remaining dough circles, press edges to seal, crimp with fork. Cut vents on top.
Bake;
- Brush tops with egg wash. Bake at 350°F (175°C) for 18-22 minutes until golden and bubbly.
Cool and Serve:
- Cool on rack. Optionally dust with powdered sugar or glaze.
Notes
- For less sweet filling, reduce sugar by ¼ cup.
- Frozen berries must be well-drained to avoid soggy dough.
- Dough can be made ahead and refrigerated up to 2 days before baking.
- Try swapping some flour for almond flour for a nuttier flavor and tender crumb.
- Store cookies airtight at room temperature up to 3 days or freeze for up to 3 months.
- Reheat gently in oven to restore freshness and texture.