Name: Blueberry Pie Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 2 refrigerated pie crusts; 1 ½ cups blueberries; ¼ cup sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; 1 teaspoon vanilla extract; 1 egg, beaten for egg wash; Optional: coarse sugar for sprinkling

Blueberry Pie Cookies

Blueberry Pie Cookies are flaky, buttery hand held treats filled with sweet blueberry filling. A simple and delicious dessert that combines the best of pie and cookies.

I wanted to create a dessert that captures the comfort of a homemade blueberry pie but with the ease of a cookie. Blueberry Pie Cookies are the best of both worlds, bringing the flaky crust and sweet filling into bite sized treats that are perfect for busy families. They look fancy but are simple enough to prepare on a weekday afternoon.

When I baked these cookies, the smell of fresh blueberries and pastry filled the kitchen. My family was drawn in right away, eager to see what was baking. By the time they cooled, everyone was waiting with plates in hand. Each bite is crisp, buttery, and bursting with blueberry flavor, which makes them irresistible.

We enjoyed them as an after dinner treat, but they were just as good the next morning with coffee. They also pack well for picnics or lunches. Blueberry Pie Cookies are one of those recipes that quickly become a family favorite because they feel homemade and special without requiring much extra time in the kitchen.

Questions You May Have About This Recipe

Do I need fresh blueberries?
Fresh is best, but frozen blueberries work too. Just thaw and drain them well.

Can I use store bought pie crust?
Yes, it saves time and still tastes delicious.

How do I keep the filling from leaking out?
Press the edges of the cookies firmly with a fork or pastry crimper to seal them.

Do these cookies need to be refrigerated?
No, they can stay at room temperature for up to 2 days, but refrigerating will keep them fresh longer.

Can I make these ahead of time?
Yes, you can assemble them and refrigerate for up to 24 hours before baking.

What You Need to Make Blueberry Pie Cookies

2 refrigerated pie crusts

1 ½ cups blueberries

¼ cup sugar

1 tablespoon cornstarch

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 egg, beaten for egg wash

Optional: coarse sugar for sprinkling

How to Make Blueberry Pie Cookies

Preheat oven to 375°F and line a baking sheet with parchment paper.

Roll out pie crusts and cut circles with a cookie cutter.

In a bowl, mix blueberries, sugar, cornstarch, lemon juice, and vanilla.

Place a spoonful of filling in the center of half the circles.

Top with another circle of dough and press edges to seal.

Brush tops with egg wash and sprinkle with coarse sugar if desired.

Bake 18 to 20 minutes until golden brown. Let cool before serving.

Tips

Use a biscuit cutter or glass for uniform cookie circles.

Make sure edges are sealed well to avoid leaks.

Dust with powdered sugar before serving for a pretty finish.

Try mixing in raspberries or blackberries for variety.

Serve warm with a scoop of vanilla ice cream.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These were so cute and tasty. My grandchildren loved them.” Margaret W.

⭐️⭐️⭐️⭐️ “A bit of the filling leaked, but they still tasted wonderful.” Helen D.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a summer picnic. Everyone asked for the recipe.” Carol S.

⭐️⭐️⭐️⭐️ “I used frozen berries and they turned out fine. Great recipe.” Joan P.

⭐️⭐️⭐️⭐️⭐️ “The crust came out golden and flaky. Will definitely bake again.” Susan L.

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