Blueberry Pie Cookies
These cute-as-a-button Blueberry Pie Cookies will delight everyone at your next party! And they’re 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.
Why You’ll Love 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.
Ingredients You’ll Need
- 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, pancakes, or stir 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.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Blueberry Pie Cookies
- 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.
- 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.)
- 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 round with beaten egg.
- Sprinkle sugar on the top of each.
- 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.
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Options and 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!
Storage Information
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
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.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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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.
- 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.)
- 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.
- 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.
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.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
