Blueberry Pie Cookies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My charming Blueberry Pie Cookies are the perfect personal-sized dessert. Buttery, flaky crust, a pop of juicy blueberry filling, and easy advance prep make these a must for summer!

• Flaky crust: If you’re a crust person, these cookies are your dream!
• Summer in a cookie: These are bursting with flavor from my Blueberry Cheesecake Topping.
• Do ahead: Make the crust and filling in advance, then all you have to do on baking day is assemble and pop them in the oven.
• Speedy: You can whip these up in a little over an hour.
• Delightful! Family and friends will love these adorable treats.

It’s blueberry season and I’m here for it! Whether you pick your own, grab a quart at the farmer’s market, or use frozen berries, my blueberry recipes will get you through the summer. You’ll love my Fast and Easy Blueberry Crisp, Blueberry Muffin, Blueberry Buckle, and Blueberry Pancakes.

Hear me out—I’m not usually one to fuss with pastry for small, individual pies. Normally, common sense kicks in and I think, “Why not just make one big pie? It’s easier!” But there’s something irresistible about these little bite-sized blueberry pies, and I knew they’d be worth the extra effort. Baker to baker, I recommend making your pie crust a day ahead—or even earlier, since it freezes beautifully for up to 8 weeks. I used my Flaky Sour Cream Pie Crust for these—it has a lovely tang that pairs perfectly with the sweet berry filling. To make baking day a breeze, you can assemble the cookies ahead and freeze them. I even brush on the egg wash and sugar before freezing, so all that’s left is to defrost and bake.

Table of Contents

• What are Blueberry Pie Cookies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Blueberry Pie Cookies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Pie Recipes

What are Blueberry Pie Cookies?

• Blueberry Pie Cookies are a bite-sized cross between a pie and a cookie.
  • My Sour Cream Pie Crust makes these glossy, golden-brown treats tender and flaky.
  • They’re filled with my Blueberry Topping for Cheesecake, which is silky, sweet, with the flavor of wild blueberries and a zing of lemon.
• These melt-in-your-mouth goodies are like mini hand-pies, and they’re a snap to prepare in advance.
• Mini desserts are fun and practical—no wonder everyone loves them! They’re rooted in tradition: rural workers often brought savory or fruit pies for meals because the crust made them portable and protected the filling.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Kitchen scale
• Baking sheet
• Parchment paper
• Rolling pin
• 3-inch (7 1/2 cm round cookie cutter)
• Pastry brush
• Wire rack

Key Ingredients and Substitutes

Pie crust

• My Sour Cream Pie Crust is beautifully flaky and tender.
• Additionally, the sour cream gives the pastry a delightful tang that pairs well with the sweet fruit filling.
• Importantly, this dough is a dream to work with and rolls out easily.
• Substitute: You can use store-bought pie dough or my other doughs, like my Simple Pie Crust or Buttermilk Pie Crust.

Blueberry Topping for Cheesecake

• Blueberry Topping for Cheesecake is the perfect filling for these pie cookies.
• This thickened sauce (made with fresh blueberries or frozen blueberries with cornstarch) captures the sweetness of fresh berries, complemented by a fresh pop of lemon juice flavor.
• Enjoy any leftover blueberry mixture with ice cream, cake, or pancakes.
• Substitute: Use another homemade blueberry pie filling, my Apple Pie Filling, or other fruit filling of your choice in these mini pies.

Egg wash

• Egg wash (one egg beaten with a tablespoon of water) makes these pie cookies enticingly shiny and golden-brown.
• Importantly, the egg wash helps seal the crust, keeping the filling from leaking out.
• Substitute: You can brush the crust with cream, half-and-half, milk, or unsalted butter instead of egg wash.

Granulated sugar

• Granulated sugar adds sweetness and some satisfying crunch.
• Additionally, the sugar gives sparkly visual appeal.
• Substitute: Instead of granulated sugar, you can use sanding sugar or brown sugar.

How to Make Blueberry Pie Cookies

1. Prepared to bake: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
2. Roll and cut crusts: On a floured surface, roll out the pie crusts to 1/8-inch (3 mm) thickness and cut 24 circles using a 3-inch (7 ½ cm) cookie cutter. Re-roll scraps just once to get enough circles.)

3. Place on pan: Arrange 12 of the circles on the prepared baking sheet and brush the edges with some egg wash.

4. Add filling: Spoon about 1 ½ teaspoons of pie filling onto the center of each round.

5. Add pastry tops: Use a thin, sharp knife to cut a small ‘x’ in the center of the remaining circles of pie dough, then top each of the filled circles.

6. Crimp and seal: Use a fork to firmly crimp and seal the crusts together.

7. Finish the mini pies: Brush the cookies with egg wash, then sprinkle on granulated sugar, if using.

8. Bake: Bake for 20-25 minutes, until the pastry is golden brown.

9. Cool: Let cool completely before enjoying.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Seal securely: When assembling these blueberry pie cookies, be sure to seal the edges well so you don’t have any escaping blueberries.
• Vent: Cutting an ‘X’ in the top of the blueberry pie cookie helps steam escape, so the sealed edges don’t burst open. Don’t skip it—this small slit is important!
• Make ahead: These cookies can be assembled and refrigerated overnight (or frozen for up to two months). If frozen, defrost in the refrigerator overnight before baking.
• Warm or room temp: These can be eaten while still warm, but the filling might be a bit runny.
• Fruit switch: Use our Apple Pie Filling instead of the Blueberry Topping to make Apple Pie Cookies!

Make Ahead and Storage Instructions

• Make-ahead tips:
  • You can make the Flaky Sour Cream Pie Crust dough in advance and refrigerate it for up to two days.
    • For longer storage, place the pie crust dough in a freezer-safe container or wrap well and freeze for up to eight weeks.
  • Make the Blueberry Cheesecake Topping, let the topping cool to room temperature, and then place it in an airtight container.
    • Refrigerate for up to one week.
    • For longer storage, you can freeze the topping.
    • Place in a freezer-safe container or freezer bag and store in the freezer for up to 8 weeks.
    • Let thaw in the fridge overnight before using.
• How to store leftovers:
  • These cookies are best the day they are made, but you can store leftovers, loosely covered, at room temperature for up to two days.

FAQs

What are some flavorful variations I can use in this blueberry cookie recipe?

• After you spoon the blueberry filling on the bottom pie crust circles, add a dash of cinnamon, cardamom, nutmeg, or lemon zest or orange zest.
• In place of granulated sugar, sprinkle some sanding (coarse) sugar or cinnamon-sugar.
• Dust the baked, cooled cookies with powdered sugar or drizzle lemon glaze on top of each cookie.

Can I make these gluten-free?

• Yes, you can make these Blueberry Pie Cookies gluten-free.
• Instead of the Sour Cream Pie Crust, use my Flakiest Gluten-Free Pie Crust.
• Additionally, make sure your other ingredients are certified gluten-free.

Will other crusts work with these mini pie cookies?

• Yes! You can use my Simple Pie Crust Recipe, my Buttermilk Pie Crust, Pâte Brisée, or store-bought pie dough.

More Mini Pie Recipes

• Cherry Hand Pies
• Portuguese Custard Tarts
• Individual Blueberry Crumb Pies
• Canadian Butter Tarts
• Homemade Pop Tarts

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