Stuffed full of Mom's homemade fresh blueberry pie filling, Blueberry Pie Cookies are just like eating an adorable mini little blueberry pie. --Just no fork required!
One of my absolute favorite treats growing up was my Mom's fresh blueberry pie. You know, it's a very basic dessert that's not at all fancy ... but oh, it sure does taste good.
I can remember our family picking wild blueberries in the late summer every year, and looking forward to Mom making a pie or two with our haul. Having grown up in Vermont, the blueberries were tiny little things growing on short bushes near the ground. They sure weren't the big, plump blueberries we buy in the grocery store now.
Nor did they grow on the tall almost tree-like bushes I'm now accustomed to picking blueberries from in my now home-state of North Carolina.
Stuffed full of Mom's homemade fresh blueberry pie filling, this blueberry cookie version is just like eating a mini little blueberry pie.
With those teensy-tiny berries, it would sure take a lot of picking to fill up our buckets. And it would sure take a lot of picking for Mom to have enough to whip up a proper pie. But the reward was worth the work!
So the other day when I was thinking about my Mom's blueberry pie, I got the idea to turn my childhood favorite into these adorable (and tasty) Blueberry Pie Cookies.
Based on my Apple Pie Cookies I shared a few years back and stuffed full of my Mom's homemade fresh blueberry pie filling, this blueberry cookie version is just like eating a mini little blueberry pie.
Blueberry Pie Cookie Ingredients:
Blueberry Pie Cookies are made with a homemade fresh blueberry filling stuffed inside rounds cut from a standard pie crust.
For the blueberry pie filling, you'll need:
- Fresh blueberries - The star of the show! Use fresh blueberries for the best flavor and texture result. Thawed frozen berries can be used, if you'd like, though they tend to be more liquid-y than fresh berries. If using frozen berries, decrease the recipe's water amount, pour off some of the liquid, and/or increase the amount of cornstarch, as needed, to thicken the filling.
- Butter - Brings richness and a bit of fat to the blueberry filling, helping create a silky texture.
- Water - Works with the juice released from the berries as they cook to create the fillings "sauce."
- Granulated sugar - Sweetens the blueberries, and creates a very flavorful blueberry filling.
- Cornstarch - The filling's thickening agent, thickening the sauce as it cooks.
- Lemon juice - Adds a small bit of acid that enhances and balances the blueberry filling's flavor. Use fresh lemon juice, rather than bottled, for the best flavor result.
- Ground cinnamon - A small pinch adds fabulous flavor to the filling, without being an overpowering taste.
- Salt - As with most things, a small bit of salt enhances the filling's flavor.
For assembling the blueberry pie cookies, you'll need:
- Pie crust - Crust for a two-crust pie is needed to prepare one batch of cookies. Use store-bought or your favorite homemade pie crust recipe, whichever you prefer. We typically use store-bought for convenience.
- An egg + 1/4 teaspoon water - Combined to form an egg wash brushed over the top of each assembled cookie, this helps the cookies develop a nice golden brown color in their short baking time.
- Sanding sugaror granulated sugar - Though optional, a sprinkling of sugar on top of each blueberry pie cookie before baking adds a nice finishing touch.
How to Make Blueberry Pie Cookies:
Making these cookies is pretty much just like assembling a pie -- only smaller.
Start by whipping up a batch of my Mom's homemade blueberry pie filling, which is really simple to do. It truly takes all of about 5 minutes or less on the stove top.
All you do to make the filling is combine fresh blueberries, with melted butter, sugar, a bit of water, and a little cornstarch in a saucepan. I also add a pinch of salt, a pinch of cinnamon, and a small touch of lemon juice to nicely enhance the flavors. Bring all this to boil, and then reduce the heat to simmer it for about a minute until it's thick.
It's really pretty amazing how quickly this pie filling thickens up.
Once the blueberry pie filling is done, cut rounds from rolled-out pie crust. Place a small dollop of filling in the center of some of the rounds.
It's important not to over-fill the Blueberry Pie Cookies. I've found that about 1 and a 1/2 measuring teaspoons of filling works best. -- Much more than that and the filling bubbles out of the cookies too much as they bake.
Top each filled round with another pie crust round. Use a little water to get the dough rounds to adhere well to each other.
Then crimp the edges with the tines of a fork to seal the cookies.
Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie -- even the crimped edges.
The egg wash is an important step for developing the pie-like look of these cookies. Since these "mini pies" won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. Once baked, the egg wash gives the cookies a nice golden brown color.
Finally, cut small slits in the top crust of each cookie and pop them in the oven to bake.
The slits allow steam to escape from the inside of the cookies as they bake, just like slits do for a regular-sized pie. They also add a little touch of decoration to the cookies, making them look extra adorable.
The crust-to-filling ratio on these cookies is higher than for traditional blueberry pie. So for all you crust lovers out there, that's an added bonus!
I like to cut four little slits in a plus sign-shape because I think it looks nice. But 2 slashes, or any other configuration for that matter, works just fine too.
One thing to keep in mind, the crust-to-filling ratio on these cookies is higher than for traditional blueberry pie. So for all you crust lovers out there, that's an added bonus!
Once baked, enjoy these little beauties warm or cold, or freeze them for later.
Stuffed full of Mom's homemade fresh blueberry pie filling, Blueberry Pie Cookies are just like eating a mini little blueberry pie. --Just no fork required!
Check out these other cookie favorites:
- Cherry Pie Cookies
- Apple Pie Cookies
- How to Make the BEST Oatmeal Cookies
- Grandma's Old-Fashioned Peanut Butter Cookies
- Basic Rolled Shortbread Cookies
- Cinnamon Roll Cookies
- Cherry Chocolate Chip Cookies
- Insanely Delicious Turtle Cookies
- Amish Sugar Cookies
- More cookie recipes
Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!
BLUEBERRY PIE COOKIES, BLUEBERRY COOKIES, PIE COOKIES, MINI BLUE BERRY PIES, Blueberry tarts
Cookies
American
Yield: about 12-15 cookies
Author: Tracey | The Kitchen is My Playground
How to Make Blueberry Pie Cookieshttps://youtu.be/nUWFyfho1UcDemonstration of making blueberry pie cookies
Blueberry Pie Cookies
Stuffed full of Mom's homemade fresh blueberry pie filling, Blueberry Pie Cookies are just like eating an adorable mini little blueberry pie. -- Just no fork required!
Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M
Ingredients
For the blueberry pie filling:
- 1 T. butter
- 1 pint (about 1 1/2 c.) fresh blueberries
- 1/4 c. water
- 1/2 c. granulated sugar
- 1 T. cornstarch
- 1 tsp. lemon juice
- pinch ground cinnamon
- pinch salt
For blueberry pie cookie assembly:
- Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
- 1 large egg
- 1/4 tsp. water
- sanding sugar or granulated sugar for sprinkling on top (optional)
Instructions
Prepare the blueberry pie filling:
- Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
- Bring to a gentle boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick).
- Set aside to cool slightly.
Assemble blueberry pie cookies:
- Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
- Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds after filling).
- Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges with your finger to seal each pie cookie, and then use a fork to crimp the edges.
- Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
- Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
- Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using.
- Use a small knife to cut slits in the top of each pie cookie.
Bake the blueberry pie cookies:
- Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown.
- Remove to a wire rack to cool.
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