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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.
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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.
  • Add the cut out cookies to the baking sheet.
  • Add 1-2 tablespoons of the blueberry pie filling to the middle of each cookie.
  • 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.
  • 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.
  • 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