Blueberry Pie Cookies Recipe

Imagine the delight of biting into a blueberry pie but in the form of a cookie! That’s exactly what our Blueberry Pie Cookies deliver—a delightful blend of crunchy pie crust and luscious blueberry filling. These treats are sure to impress at any gathering or make a perfect snack for a cozy night in.


For the Blueberry Pie Filling:

  • Butter: 1 tbsp
  • Fresh blueberries: 1 pint (about 1 1/2 cups)
  • Water: 1/4 cup
  • Granulated sugar: 1/2 cup
  • Cornstarch: 1 tbsp
  • Lemon juice: 1 tsp
  • Ground cinnamon: A pinch
  • Salt: A pinch
  • Pie crust dough: Enough for a two-crust pie (store-bought or homemade)
  • Large egg: 1 (for egg wash)
  • Water: 1/4 tsp (for egg wash)
  • Sanding sugar or granulated sugar: For sprinkling (optional)


Prepare the Filling:

  1. In a saucepan over medium heat, melt the butter.
  2. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt.
  3. Bring to a boil, then simmer for about 1 minute until the mixture thickens.
  4. Remove from heat and let cool slightly.

Assemble the Cookies:

  1. Roll out the pie crust and cut into rounds. Place half on a prepared baking sheet.
  2. Spoon the blueberry filling onto each round.
  3. Top with another round of crust and seal the edges with a bit of water. Crimp edges with a fork.

Bake the Cookies:

  1. Preheat the oven to 350°F (175°C).
  2. Beat the egg with 1/4 tsp water to make an egg wash.
  3. Brush the tops of the cookies with the egg wash.
  4. Sprinkle with sugar if desired.
  5. Bake for 15-20 minutes or until golden brown.

Prep Time:

  • 20 mins

Cook Time:

  • 20 mins

Total Time:

  • 40 mins

Makes about:

  • 12-15 cookies


Q: Can I use frozen blueberries instead of fresh? A: Yes, frozen blueberries can be used. Ensure they are thawed and drained well to avoid adding extra moisture.

Q: How do I store these cookies? A: Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Q: Can I make these cookies in advance? A: Absolutely! Prepare the blueberry filling ahead of time and store it in the refrigerator. Assemble and bake the cookies the day you want to serve them for the best texture.

Q: How can I ensure my cookies don’t become soggy? A: Let the blueberry filling cool completely before assembling the cookies. This will prevent the dough from getting soggy during the assembly.

Chef’s Advice:

When making Blueberry Pie Cookies, ensure your dough is chilled and firm before rolling and cutting. This makes handling easier and helps the cookies maintain their shape while baking. For a touch of extra flavor, add a sprinkle of lemon zest to the blueberry mixture. The zest will add a refreshing brightness that complements the sweet blueberries beautifully.

Embrace the joy of these mini pie-like cookies and enjoy the burst of berry flavor in every bite!

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