Name: Blueberry Pie Cookies Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 tablespoon butter; 1 1/2 cups fresh blueberries; 1/4 cup water; 1/2 cup granulated sugar; 1 tablespoon cornstarch; 1 teaspoon lemon juice; A pinch of ground cinnamon; A pinch of salt; Prepared pie crust sufficient for a two-crust pie; 1 large egg; 1/4 teaspoon water; Optional: Sanding sugar or granulated sugar for surface garnish

Imagine everything you love about a classic summertime dessert tucked right into your hand—these Blueberry Pie Cookies are truly the best of both worlds. Tiny pockets of gooey blueberry pie filling wrapped in flaky, golden crust, all finished with just a touch of sparkle. Whether you need a bake sale showstopper, an adorable picnic treat, or simply want to wow your friends and family at dessert, this recipe brings pure joy and nostalgia in every bite. These darling sweets are easy to make, absolutely irresistible, and guaranteed to disappear quickly!

Blueberry Pie Cookies Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of simple, reliable ingredients to create Blueberry Pie Cookies, and each one adds something special—whether it’s flavor, texture, or that gorgeous jammy color. Together, they make magic happen right in your kitchen.

Butter: Lends rich flavor and helps the pie filling achieve just the right glossy, luscious texture.
Fresh blueberries (about 1 1/2 cups): The star of the show—juicy, sweet-tart blueberries burst into every bite, giving these cookies their signature burst of color and flavor.
Water (1/4 cup): Loosens the filling and helps dissolve the sugar while simmering.
Granulated sugar (1/2 cup): Balances the tartness of the berries and creates that wonderful, pie-like sweetness.
Cornstarch (1 tablespoon): The secret thickener—it gives the filling its perfect, spoonable consistency so your cookies don’t leak.
Lemon juice (1 teaspoon): Adds bright, citrusy freshness and brings out the blueberry flavor even more.
Ground cinnamon (a pinch): Just a hint for warmth and a bakery-style aroma.
Salt (a pinch): Enhances all the surrounding flavors in the filling so none of them gets lost.
Pie crust: Enough for a double-crust pie, homemade or store-bought—provides that flaky, buttery vessel for the cookies.
Large egg (1): Whisked with water to create a golden, crisp finish on your cookie crusts.
Water (1/4 teaspoon for egg wash): Just enough to loosen the egg wash.
Sanding or granulated sugar (optional): Adds a delightful crunch and sparkle on top of each bite-sized cookie.

How to Make Blueberry Pie Cookies

Step 1: Prepare the Blueberry Pie Filling

Start by melting butter in a saucepan over medium heat. Once it sizzles, stir in your fresh blueberries along with water, sugar, cornstarch, lemon juice, cinnamon, and salt. Within minutes, your kitchen will fill with that sweet, fruity scent! Let it come to a lively bubble, then turn down the heat so it gently thickens. The filling will become glossy and jammy in just about a minute—watch closely, since blueberries go from loose to lush so quickly. When it’s ready, remove from the heat and let it cool slightly so it isn’t piping hot when you add it to the dough rounds.

Step 2: Roll and Cut the Pie Crust

Dust your counter generously with flour, then roll your pie crust out to somewhere between 1/8 and 1/4 inch thick. Grab a round cutter (2.5 to 3 inches is just right) and cut as many circles as you can, making sure you have an even number for tops and bottoms. Gather scraps and reroll if you like, so none of that precious dough goes to waste.

Step 3: Assemble the Cookies

Lay half the dough rounds out on a baking sheet and lightly brush the edges with water—this little trick ensures the cookies seal snugly. Next, drop about 1 and 1/2 teaspoons of your cooled blueberry filling right in the center of each circle. Be careful not to overfill; a little restraint makes for tidy, attractive cookies that don’t leak. Top with another dough round, press around the edges with your fingertips, then crimp with a fork all the way around for that classic pie look.

Step 4: Apply the Egg Wash and Sugar

Mix the large egg with the 1/4 teaspoon of water to create a smooth egg wash. Brush it all over the tops of your assembled cookies to guarantee that beautiful golden finish. For extra sparkle and crunch, sprinkle sanding or granulated sugar on each one. Finally, make a couple of small slits on top of every cookie with a sharp knife—this helps steam escape, just like a real pie.

Step 5: Bake the Blueberry Pie Cookies

Preheat your oven to 350°F and bake the cookies for 15 to 20 minutes. You’ll know they’re done when the crust is a warm, deep golden color and your kitchen smells like a dream. Move them right away to a cooling rack and practice just a little patience—these Blueberry Pie Cookies taste their best at room temperature when the filling isn’t scorching hot.

How to Serve Blueberry Pie Cookies

Garnishes

A light dusting of powdered sugar really makes Blueberry Pie Cookies look like they floated out of a fairy tale, but you can also amp up the bakery vibes with extra sanding sugar or a drizzle of simple vanilla glaze. If you’re feeling summery, top with a few zest curls of fresh lemon right before serving for a bright pop of color and fragrance.

Side Dishes

Pair your cookies with a scoop of vanilla ice cream for a playful, all-in-one dessert, or spoon some softly whipped cream alongside for even more comfort factor. A cup of coffee or chilled iced tea on the side turns these cookies into a perfect afternoon treat, while a plate with strawberries or raspberries makes for a gorgeous, fruity platter.

Creative Ways to Present

Stack Blueberry Pie Cookies in a beautiful tiered arrangement or wrap them in parchment for a rustic, picnic-ready look. For brunches, nestle them into cupcake liners and set them out on a cake stand—they’re inviting and easy to grab! If you’re gifting, tie a few cookies in a clear bag with ribbon for the most charming homemade present anyone could wish for.

Make Ahead and Storage

Storing Leftovers

These Blueberry Pie Cookies keep just fine at room temperature in an airtight container for about 2 days. For longer freshness, pop them in the fridge, where they’ll stay good for up to 4 days. Just make sure they’re completely cool before storing to preserve their flaky crust.

Freezing

If you want to bake ahead, these cookies freeze beautifully. Lay them on a baking sheet in a single layer until firm, then transfer to zip-top bags or a sealed container. You can store them in the freezer for up to three months—just thaw at room temperature before enjoying, or warm briefly in the oven to refresh them.

Reheating

To revive Blueberry Pie Cookies and restore their just-baked crispness, simply pop them in a 300°F oven for 5 to 10 minutes. The crust will regain its flakiness, and the filling will become perfectly warm and irresistible again.

FAQs

Can I use frozen blueberries for the filling?

Absolutely! You can swap in frozen blueberries if fresh aren’t in season—no need to thaw, just add a couple of minutes to the simmering time so the filling thickens properly.

Do I have to make pie crust from scratch?

Not at all. Store-bought pie crust is totally fine and makes these cookies super quick and weeknight-friendly. If you like to make your own, go for it—either way, you get wonderful results.

What’s the best way to prevent the cookies from leaking during baking?

Be careful not to overfill the dough rounds and make sure the edges are well sealed—use water to help, then press and crimp the edges thoroughly. Cutting steam vents on top helps too!

Can I make these Blueberry Pie Cookies gluten free?

Definitely. Just use your favorite gluten-free pie crust recipe or a trusted store-bought GF version, and double-check that your cornstarch is certified gluten free.

How do I keep the crust extra flaky?

Keep the dough chilled and handle it as little as possible—the colder the fat, the flakier the finished crust. If things start to feel too soft, pop the assembled cookies into the fridge for ten minutes before baking.

Final Thoughts

If you’re ready to capture the sunny, all-American joy of blueberry pie in a portable, playful cookie, these Blueberry Pie Cookies are the answer. Share them at your next gathering, tuck them in a lunchbox, or just keep a stash for your own late-night treat—you’ll love every nostalgic, jammy, buttery bite!