Flaky, golden pie crust wrapped around a warm, jammy blueberry center—these Blueberry Pie Cookies are everything I love about a homemade fruit pie, only in a sweet little handheld size.
There’s something especially good about blueberries tucked inside buttery pie crust.
As the cookies bake, the crust turns crisp and golden while the berries become thick, juicy, and wonderfully sweet. Add that little sparkle of sugar on top, and they’re hard to resist straight from the cooling rack.
I love these when I’m craving blueberry pie but don’t necessarily want to make a whole pie. They’re easier to pick up and share, and everyone gets their own perfect little pocket of crust and filling. Make them for a summer gathering, tuck them into a picnic basket, or simply bake a batch when fresh blueberries are calling your name.
Why You’ll Love This Recipe
These little pie cookies have such a fun combination of textures. The outside is flaky and golden, while the center is soft and bursting with blueberry flavor. A touch of lemon keeps the filling bright, and that tiny pinch of cinnamon adds just enough warmth without taking over.
They’re also wonderfully simple. You can reach for store-bought pie crust when you want to save time or use your favorite homemade dough when you’re in the mood for a baking project.
And then there’s my favorite part: they’re basically individual blueberry pies. No slicing and no serving pie pieces that fall apart on the way to the plate. Just pick one up and enjoy.
Blueberry Pie Cookie Ingredients
These Blueberry Pie Cookies come together with a simple homemade blueberry filling and flaky pie crust. Here’s what each ingredient brings to the recipe.
For the Blueberry Pie Filling
- Butter – adds a little richness to the blueberry filling and helps give it a smooth texture.
- Fresh Blueberries – the heart of the filling! Fresh berries give these cookies their juicy blueberry flavor and beautiful color.
- Water – gives the blueberries enough liquid to cook down and helps create the saucy base of the filling.
- Granulated Sugar – sweetens the berries and balances their natural tartness.
- Cornstarch – thickens the blueberry mixture so the filling stays nicely tucked inside the pie crust instead of becoming too runny.
- Lemon Juice – adds a little brightness and brings out the fresh flavor of the blueberries.
- Ground Cinnamon – just a pinch adds a warm, cozy note that works beautifully with the fruit.
- Salt – a small pinch helps balance the sweetness and makes the blueberry flavor stand out.
For the Blueberry Pie Cookies
- Pie Crust – forms the flaky, golden shell around the blueberry filling. Store-bought crust keeps things easy, or you can use your favorite homemade pie crust.
- Egg – used to make the egg wash that helps the tops of the cookies bake up beautifully golden.
- Water – a small amount is mixed with the egg to make the egg wash. A little water is also used on the edges of the dough to help seal the cookies.
- Sanding Sugar or Granulated Sugar – optional, but I love the little bit of sweetness and sparkle it adds to the tops before baking.
Step-by-Step Instructions
Make the blueberry filling
Start with the blueberries. Once they meet the butter, sugar, lemon, cinnamon, and the rest of the filling ingredients in the saucepan, they quickly cook down into a glossy, thick filling.
You want the mixture to become quite thick. That texture is important here—the filling needs to stay tucked inside those little rounds of crust instead of running everywhere when you assemble them.
- Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
- Bring to a gentle boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick).
- Set aside to cool slightly.
Assemble the cookies
Now for the fun part! Roll out the crust and cut it into small rounds. Half will become the bottoms of the cookies, and the other half will form their tops.
Keep the blueberry filling right in the center and resist the temptation to add extra. A small amount fits surprisingly well once the second piece of dough goes on top.
- Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you’ll need two rounds for each cookie).
- Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds after filling).
- Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges with your finger to seal each pie cookie, and then use a fork to crimp the edges.
- Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
- Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won’t be in the oven for as long as a full-size pie, they don’t develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
- Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using.
- Use a small knife to cut slits in the top of each pie cookie.
Bake until golden
Into the oven they go! You’re looking for a beautifully golden crust. The filling will be hot when the cookies first come out, so give them a little time on the cooling rack before digging in.
- Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown.
- Remove to a wire rack to cool.
Expert Tips
Don’t overfill them. This is the tip I’d pay the most attention to. About 1 and 1/2 measuring teaspoons of filling might not look like much, but it’s just right for these small rounds. Adding more makes sealing the edges harder and gives the blueberry filling more opportunity to bubble out in the oven.
Give the filling a moment to cool. Slightly cooled filling is much easier to work with than filling that’s still piping hot, especially when you’re placing it on delicate pie dough.
Seal those edges well. The little brush of water helps the two layers of dough stick together. Press them first, then go around the edge with a fork. You’ll get that pretty crimped-pie look while helping keep all that blueberry goodness inside.
Use the egg wash all over. Don’t just brush the center. Take it right out toward those crimped edges so the whole cookie can develop an even golden finish.
Remember the vents. Those little cuts on top aren’t just decorative. They give steam a way out as the filling gets hot.
Recipe Variations
There are a few easy ways to make these feel a little different without changing the heart of the recipe.
For an extra-pretty finish, use sanding sugar on top. It gives the baked crust a subtle sparkle and a little crunch. Regular granulated sugar works nicely when that’s what you have in the pantry.
You can have fun with the vents, too. Make a few tiny slashes, a little cross, or another simple pattern in the center of each cookie.
And when it comes to the crust, choose what works for you. Store-bought pie crust makes these wonderfully convenient, while your favorite homemade pie crust turns them into an especially satisfying from-scratch baking project.
Storage & Reheating
These are delicious after they’ve cooled, so don’t worry if you’re not serving them straight from the oven.
Once completely cool, transfer the cookies to an airtight container and refrigerate them. For longer storage, you can freeze the cooled cookies in a freezer-safe container, placing parchment between layers so they don’t stick together.
I like them at room temperature, but they’re especially nice when the crust is gently warmed again. Pop them into the oven until warmed through if you want to bring back some of that freshly baked texture.
Serving Suggestions
Blueberry Pie Cookies really don’t need much. Put them on a platter and they make an easy little dessert for summer parties, picnics, brunches, or afternoon get-togethers.
But if you want to turn one into a full dessert, serve it slightly warm with a scoop of vanilla ice cream. That combination of warm blueberry filling, flaky crust, and melting ice cream is hard to beat.
They’re lovely alongside coffee or tea, too. And during blueberry season, I especially like serving them with fresh berries on the side. Simple, summery, and so good.
Recipe FAQs
1. Can I use store-bought pie crust for Blueberry Pie Cookies?
Yes! Store-bought pie crust works great and makes this recipe so much easier. Simply roll out the crust, cut out the rounds and assemble the cookies as directed. You can also use your favorite homemade pie crust if you prefer.
2. How do I keep the blueberry filling from leaking out?
Make sure you don’t overfill the cookies. About 1 and 1/2 measuring teaspoons of blueberry filling is all you need for each one. Brush the edges with a little water, press the dough together and crimp well with a fork. Also, don’t forget to cut the slits on top so the steam can escape while baking.
3. What if my pie crust gets too soft while assembling the cookies?
Simply place the dough back in the refrigerator for a few minutes to firm up. Pie crust is much easier to cut, fill and seal when it’s cool. This is especially helpful if your kitchen is warm or you’re making a large batch.
4. Can I make Blueberry Pie Cookies ahead of time?
Yes, these are great for making ahead. You can prepare and assemble the cookies in advance and keep them chilled until you’re ready to bake. This makes them especially easy when you’re making them for a party or gathering.
5. Do I really need the egg wash?
I recommend it! The egg wash is what helps give the pie crust that beautiful golden brown finish. Since these little cookies only bake for 15 to 20 minutes, they don’t have as much time to brown as a full-size pie. It also helps the sanding sugar or granulated sugar stick nicely to the tops.
Blueberry Pie Cookies
Ingredients
For the blueberry pie filling
- 1 tbsp butter
- 1 pint (about 1 1/2 c.) fresh blueberries
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp lemon juice
- pinch ground cinnamon
- pinch salt
For blueberry pie cookie assembly
- Pie crust for a two-crust pie, store-bought or use your favorite homemade recipe
- 1 large egg
- 1/4 tsp water
- sanding sugar or granulated sugar for sprinkling on top (optional)
Instructions
Prepare the blueberry pie filling
- Melt butter in a saucepan over medium heat. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
- Bring to a gentle boil over medium to medium-high heat. Lower heat and simmer for about 1 minute until thickened (mixture will be quite thick).
- Set aside to cool slightly.
Assemble blueberry pie cookies
- Roll out the pie crust on a lightly floured surface until about 1/8 to 1/4 inch thick. Use a 2 1/2 to 3-inch round cookie cutter or biscuit cutter to cut out as many rounds as possible from the dough (you'll need two rounds for each cookie).
- Transfer half of the rounds to a baking sheet and brush the edges with a tiny bit of water (this helps seal the rounds after filling).
- Place about 1 and 1/2 measuring teaspoons of blueberry filling in the center of each round (do not over-fill). Top each with one of the remaining rounds. Press the edges with your finger to seal each pie cookie, and then use a fork to crimp the edges.
- Prepare an egg wash by lightly beating together the egg and 1/4 teaspoon of water.
- Brush each pie cookie with egg wash, being sure to get some egg wash over the entire surface of the cookie. (Since these mini pies won't be in the oven for as long as a full-size pie, they don't develop a nicely browned crust without the egg wash. The egg wash gives them a nice golden brown color.)
- Sprinkle the tops with a pinch of sanding sugar or granulated sugar, if using.
- Use a small knife to cut slits in the top of each pie cookie.
Bake the blueberry pie cookies
- Bake at 350℉ for about 15 to 20 minutes, until crust is golden brown.
- Remove to a wire rack to cool.
Notes
Recipe Notes
Nutrition
Calories: 197kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 120mg | Potassium: 42mg | Fiber: 1g | Sugar: 12g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg
