Description
Adorable and delicious Blueberry Pie Cookies that combine the flavors of classic blueberry pie in a fun, handheld form—perfect for picnics, parties, or a sweet treat anytime.
Ingredients
- 1 tablespoon butter
- 1 pint (about 1 1/2 cups) fresh blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- Pinch ground cinnamon
- Pinch salt
- Pie crust for a two-crust pie, store-bought or homemade
- 1 large egg
- 1/4 teaspoon water
- Sanding sugar or granulated sugar for sprinkling on top (optional)
Instructions
- 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, then reduce heat and simmer for about 1 minute until thickened. Set aside to cool slightly.
- Roll out pie crust on a lightly floured surface to about 1/8 to 1/4 inch thick.
- Use a 2 1/2 to 3-inch round cookie cutter to cut out rounds (two rounds per cookie).
- Place half of the rounds on a baking sheet, brush edges with water, and place about 1 1/2 teaspoons of filling in the center of each.
- Top with remaining rounds, press edges to seal, and crimp with a fork.
- Prepare egg wash by beating egg with 1/4 teaspoon water, brush on cookies, and sprinkle with sugar if desired.
- Cut small slits in the tops of cookies.
- Bake at 350°F for 15 to 20 minutes until golden brown.
- Cool on a wire rack before serving.
Notes
- Ensure filling is not too hot when assembling cookies to prevent melting the crust.
- Try using a decorative cookie cutter for festive shapes.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
