These cute-as-a-button Blueberry Pie Cookies will delight everyone at your next party! And they’re so easy to make using purchased pie crust and canned pie filling. Just cut, fill, bake, and enjoy!
What’s smaller than a hand pie but just as delicious? A pie cookie!
Pie cookies are so much fun. They’re little rounds of crust stuffed with your choice of filling and baked until golden brown and delicious. They make a great ending to a casual meal, a fantastic afternoon treat, or something unique to take to the neighbors.
And if you’re a crust lover, these are meant for you. You’ll enjoy the high ratio of crust to filling in these mini blueberry pies. Think of them as blueberry pie with built-in portion control.
Recipe Snapshot: Blueberry Pie Cookies
Cuisine: American
Cooking Method: Oven
Total Time: 38 Minutes
Servings: 16
Primary Ingredient(s): Pie crusts, pie filling, egg, coarse sugar, powdered sugar, milk
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a uniquely different dessert recipe.
- Change the filling to any flavor you like.
- Uses several shortcuts to make your time in the kitchen as short as possible.
Ingredient Notes
- Pie Crusts — I use the refrigerated ones from the dairy case for convenience. If you have a favorite pie crust recipe you’d like to use, please do. You’ll need two crusts or a double crust recipe.
- Blueberry Pie Filling — The recipe requires only about half a 21-ounce can of pie filling. Save the leftovers to top waffles or pancakes, or stir it into your morning oatmeal.
- Egg — To seal the cookies and to coat them for a beautiful brown color.
- Coarse Sugar — I use turbinado sugar. Use any coarse or sparkling sugar you like.
- Powdered Sugar and Milk — For the final sugar glaze to top the cookies.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Try apple pie filling with a drizzle of caramel sauce on top.
- Cherry filling with a chocolate drizzle is a great option.
- Mix a little cinnamon into the filling for variety.
- Let the kids decorate the tops with sprinkles!
How to Make Blueberry Pie Cookies
STEP 1. Prep Work — Heat the oven to 375 degrees F. Line a large baking sheet with either parchment paper or a Silpat baking mat. Allow the refrigerated pie crusts to warm at room temperature according to the instructions on the box.
STEP 2. Lightly flour a flat surface and unroll one pie crust. Use a floured rolling pin to gently roll the crust into a 12-inch circle.
STEP 3. Use a 2 1/2-inch cookie or biscuit cutter to cut 16 rounds from the pie crust. Cut as many as possible on the first pass, then gather and re-roll the scraps to continue making rounds. Repeat rolling and cutting with the second pie crust. (You should have 32 pie crust rounds in all.)
STEP 4. Place 16 rounds on the prepared baking sheet.
STEP 5. Place 1 1/2 to 2 teaspoons of the pie filling in the center of each round, taking care to leave the edge free of filling. Brush the free edge of each round with beaten egg. (Note: Be careful not to use too much filling. Excess filling will leak around the edges.)
STEP 6. Top each with a second round. Press down on the outer edges with a fork to seal. Use a sharp knife to cut an “X” in the top of each finished pie cookie.
STEP 7. Brush the top of each completed round with beaten egg.
STEP 8. Sprinkle sugar on the top of each.
STEP 9. Bake 17-19 minutes or until golden brown on top and edges. Remove from oven and place on a wire rack until completely cool (about 30 minutes).
STEP 10. When completely cooled, mix together the powdered sugar and milk in a small bowl and drizzle over the tops.
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How to Store Leftovers
Store the completely cooled, finished cookies in a tightly closed container at room temperature for up to a week. To freeze, wrap in foil or waxed paper and store in a tightly closed freezer container for up to one month. Thaw in the refrigerator before serving.
Questions About Blueberry Pie Cookies
Pie cookies are simply two small rounds of pie crust dough with pie filling sandwiched between them. They’re similar to hand pies, but smaller.
I would bake first, cool completely, and then freeze them.
You can use fresh blueberries, but you’ll need to cook them down first with sugar and a thickener like cornstarch. The filling should be thick, not runny, or it will leak out during baking. Many home bakers prefer canned blueberry pie filling for convenience and consistent results.
This usually comes down to one of two things, too much filling or not sealing the edges well. Keep the filling to about 1½ to 2 teaspoons per cookie and leave a clean border around the edge. Press firmly with a fork to seal, and avoid overfilling, which is the most common issue with pie cookies.
Baking until the crust is fully golden helps set the structure. Letting the cookies cool completely on a rack allows steam to escape so the bottoms stay crisp instead of soft.
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Recipe
Blueberry Pie Cookies
Ingredients
- 2 pie crusts (recommend: Pillsbury brand)
- 1 cup blueberry pie filling (recommend: Comstock brand)
- 1 egg beaten with 1 teaspoon water
- 2 teaspoons coarse sugar turbinado or sparkling sugar
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
Prep Work
- Allow the refrigerated pie crusts to warm at room temperature according to the instructions on the box.2 pie crusts
- Heat the oven to 375 degrees F.
- Line a large baking sheet with either parchment paper or a Silpat baking mat.
Make the Cookies
- Lightly flour a flat surface and unroll one pie crust. Use a floured rolling pin to gently roll the crust into a 12-inch circle.
- Use a 2 1/2-inch cookie or biscuit cutter to cut 16 rounds from the pie crust. Cut as many as possible on the first pass then gather and re-roll the scraps to continue making rounds. Repeat rolling and cutting with the second pie crust. (You should have 32 pie crust rounds in all.)
- Place 16 rounds on the prepared baking sheet.
- Place 1 1/2 to 2 teaspoons of the pie filling in the center of each round taking care to leave the edge free of filling. Brush the free edge of each round with beaten egg. (Note: Be careful not to use too much filling. Excess filling will leak around the edges.)1 cup blueberry pie filling, 1 egg
- Top each with a second round. Press down on outer edges with a fork to seal. Use a sharp knife to cut an "X" in the top of each finished pie cookie.
- Brush the top of each completed cookie with beaten egg.
- Sprinkle sugar on the top of each.2 teaspoons coarse sugar
- Bake 17-19 minutes or until golden brown on top and edges. Remove from oven and place on a wire rack until completely cool (about 30 minutes).
- When completely cooled, mix together the powdered sugar and milk in a small bowl and drizzle over the tops.1/2 cup powdered sugar, 1 tablespoon milk
Notes
- The recipe requires only about half a 21-ounce can of pie filling. Use the leftover to top waffles, pancakes, or add to your morning oatmeal.
- Use any type of sugar you have on hand. I used turbinado because it was in my pantry.
- Store the completely cooled, finished cookies in a tightly closed container at room temperature for up to a week. To freeze, wrap in foil or waxed paper and store in a tightly closed freezer container for up to one month. Thaw in the refrigerator before serving.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.