Go Back Email Link
–+ servings
A tray of small round blueberry pies with a lattice crust on a green and white cloth, surrounded by lemons, a glass of milk, and blueberries on a wooden spoon.
Print Recipe
No ratings yet

Blueberry Pie Cookies

With a buttery and flaky crust and bursting with a sweet blueberry filling, these cookies taste just like your favorite summer dessert but in handheld form.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 14 Cookies
Calories: 308kcal
Author: Wendy

Equipment

  • Baking Sheet
  • Parchment Paper
  • brush
  • small bowl
  • pizza cutter or knife
  • circular cookie cutter

Ingredients

  • 4 pie crust rolls store bought
  • 21 ounces blueberry pie filling
  • 1 lemon the zest of one
  • 1 egg
  • 2 teaspoons white sanding sugar

Instructions

  • Line a large baking sheet with parchment paper and preheat the oven to 350°.
  • Roll 2 of the pie pie crusts out on a flat clean surface and use a cookie cutter to cut circles out.
    Twelve circular dough pieces arranged on a baking sheet with a light dusting of flour.
  • Add the cut out cookies to the baking sheet.
  • Add 1-2 tablespoons of the blueberry pie filling to the middle of each cookie.
    Twelve cookies with a golden base topped with glossy berry compote and sprinkled with lemon zest, arranged in a grid pattern on parchment paper.
  • Make sure to leave a tiny bit of pie crust around the blueberry filling.
  • Sprinkle a little bit of lemon zest on top of the blueberry filling on each cookie.
  • Unroll the last two pie crusts and use a pizza cutter or knife to make small strips.
  • In a small bowl add the egg and stir, brush the beaten egg around the edge of the cut cookies making sure there’s no blueberry filling on the edges.
  • Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg washed sides. Do this step carefully so the strips don’t break.
    Twelve mini lattice pies with golden crust and blueberry filling on a parchment-lined baking sheet.
  • Once you have all the strips placed correctly use the same cookie cutter and place over the cookies so the edges come clean from the lattice.
  • Brush the beaten egg over top of each cookie once again carefully (try not to let the blueberry filling brush onto the strips) and then sprinkle with the sanding sugar.
  • Bake in the oven for 20-25 minutes or until the tops are golden brown.
    Twelve mini blueberry pies with lattice crusts, baked on parchment paper, are arranged in four rows of three.
  • Let cool completely and then serve and enjoy!

Notes

  • Don’t skip the egg wash! It gives your cookies a beautiful golden finish that makes them even more appetizing.
  • Keep your dough cold. If the dough warms up while you’re working, pop it in the fridge for a few minutes to prevent it from getting too sticky.
  • Experiment with fillings. Don’t hesitate to try other fruit fillings like cherry or apple if blueberries aren’t your jam.

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 208mg | Potassium: 111mg | Fiber: 3g | Sugar: 17g | Vitamin A: 29IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg