Blueberry Pie Cookies – Mini Hand Pies with Buttery Crust and Sweet Blueberry Filling

🎉 Introduction

Love blueberry pie but don’t want to bake a whole pie? These Blueberry Pie Cookies are the perfect solution! With a flaky, buttery crust and a sweet, jammy blueberry filling, these cookies capture the best parts of classic blueberry pie in a portable, adorable handheld treat.

Perfect for picnics, bake sales, or holiday cookie platters, these cookies look impressive but are surprisingly easy to make. You can use store-bought or homemade pie crust, and they bake in minutes for a warm, gooey, irresistible bite.

🧰 Equipment Needed

• Baking sheet
• Parchment paper
• Rolling pin
• 2½–3-inch round cookie cutter (or glass)
• Small bowl (for egg wash)
• Pastry brush
• Fork
• Measuring cups and spoons
• Small saucepan (if making filling from scratch)
• Spoon

🛒 Ingredients

For the Blueberry Filling

• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch
• 1 tbsp water
• Pinch of salt

For the Cookies

• 1 batch homemade or 2 sheets store-bought refrigerated pie crust
• 1 egg + 1 tbsp milk (for egg wash)
• Coarse sugar for sprinkling

👩‍🍳 Directions

Step 1. Make the Blueberry Filling

• In a small saucepan over medium heat, combine:
  • 1 cup blueberries
  • ¼ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
• Stir until blueberries start to release their juices (about 2–3 minutes).
• Mix 1 tbsp cornstarch with 1 tbsp water in a small bowl. Add to saucepan and cook, stirring, until thickened (about 1–2 minutes).
• Remove from heat and let cool completely.

Step 2. Prepare the Dough

• Roll out homemade or store-bought pie crust on a lightly floured surface to about ⅛-inch thickness.
• Cut as many 2½–3-inch circles as possible. Gather and re-roll dough scraps once if needed.

Step 3. Assemble the Cookies

• Place half the dough circles on a parchment-lined baking sheet.
• Spoon 1–1½ tsp cooled blueberry filling onto the center of each circle, leaving edges clean.

Step 4. Top and Seal

• Top each with another dough circle.
• Press edges together with your fingers, then crimp with a fork to seal.
• Use a small knife to cut 2–3 slits in the tops to vent steam.

Step 5. Apply Egg Wash

• In a small bowl, whisk together 1 egg and 1 tbsp milk.
• Brush egg wash over tops of cookies.
• Sprinkle with coarse sugar for sparkle and crunch.

Step 6. Chill Cookies

• Chill assembled cookies on baking sheet in fridge for 15–20 minutes.
• This helps them hold their shape while baking.

Step 7. Bake the Cookies

• Preheat oven to 375°F (190°C).
• Bake cookies for 15–18 minutes, or until golden brown and filling is bubbly.
• Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Step 8. Serve

• Serve warm or at room temperature.
• Enjoy as-is or drizzle with icing made from powdered sugar and lemon juice!

🍽️ Servings & Timing

• Servings: 12–16 cookies
• Prep time: 30 minutes (including chilling)
• Bake time: 15–18 minutes
• Total time: ~1 hour

🧊 Storage & Reheating

• Room temperature: Store in airtight container up to 2 days.
• Refrigerator: Store up to 5 days.
• Freezer: Freeze baked cookies up to 2 months; reheat in 325°F oven for 8–10 minutes to refresh.

🥄 Variations

• Berry Mix: Replace half blueberries with raspberries or blackberries.
• Apple Pie Cookies: Use diced apple with cinnamon-sugar filling.
• Cream Cheese Filling: Add ½ tsp sweetened cream cheese under blueberry filling.
• Mini Turnovers: Fold circles in half over filling for crescent-shaped hand pies.
• Spiced Version: Add ¼ tsp cinnamon or nutmeg to blueberry filling.

❓ 10 FAQs

1. Can I use frozen blueberries?
Yes! Add straight from the freezer; just cook a minute longer when making filling.

2. Can I use jam instead of fresh filling?
Absolutely—use 1 tsp of quality blueberry jam per cookie.

3. Can I make these gluten-free?
Yes—use gluten-free pie crust.

4. How do I keep cookies from leaking?
Chill cookies before baking, don’t overfill, and seal edges firmly.

5. Can I make ahead?
Yes—assemble and freeze unbaked cookies; bake directly from frozen, adding 2–3 minutes bake time.

6. How do I keep them crispy?
Store uncovered at room temperature; covering traps moisture and softens crust.

7. Can I add lemon glaze?
Yes—mix ½ cup powdered sugar with 1–2 tbsp lemon juice; drizzle over cooled cookies.

8. Can I double the recipe?
Easily—just use 4 sheets pie crust and double filling.

9. What type of pie crust works best?
Buttery, flaky crusts work best; avoid puff pastry for authentic pie texture.

10. Can kids help make them?
Definitely—kids can cut shapes, add filling, and seal edges!

🏁 Conclusion

These Blueberry Pie Cookies are a delightful mashup of everything you love about classic blueberry pie—sweet, juicy filling and buttery crust—wrapped up in cute, individual cookies perfect for sharing. Easy, customizable, and utterly delicious, they’re sure to steal the show at your next gathering or dessert table.

Adam

Blueberry Pie Cookies – Mini Hand Pies with Buttery Crust and Sweet Blueberry Filling

Love blueberry pie but don’t want to bake a whole pie? These Blueberry Pie Cookies are the perfect solution! With a flaky, buttery crust and a sweet, jammy blueberry filling, these cookies capture the best parts of classic blueberry pie in a portable, adorable handheld treat. Perfect for picnics, bake sales, or holiday cookie platters, these cookies look impressive but are surprisingly easy to make. You can use store-bought or homemade pie crust, and they bake in minutes for a warm, gooey, irresistible bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake time 15 minutes mins

Total Time 45 minutes mins

Servings: 16 cookies

Ingredients Equipment Method Notes

Ingredients

  

For the Blueberry Filling

• 1 cup fresh or frozen blueberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch
• 1 tbsp water
• Pinch of salt

For the Cookies

• 1 batch homemade or 2 sheets store-bought refrigerated pie crust
• 1 egg + 1 tbsp milk for egg wash
• Coarse sugar for sprinkling

Equipment

• Baking sheet
• Parchment paper
• Rolling Pin
• 2½–3-inch round cookie cutter (or glass)
• Small bowl (for egg wash)
• Pastry brush
• Fork
• Measuring cups and spoons
• Small saucepan (if making filling from scratch)
• Spoon

Method

 

Step 1. Make the Blueberry Filling

1. In a small saucepan over medium heat, combine:
2. 1 cup blueberries
3. ¼ cup sugar
4. 1 tbsp lemon juice
5. 1 tsp lemon zest
6. Stir until blueberries start to release their juices (about 2–3 minutes).
7. Mix 1 tbsp cornstarch with 1 tbsp water in a small bowl. Add to saucepan and cook, stirring, until thickened (about 1–2 minutes).
8. Remove from heat and let cool completely.

Step 2. Prepare the Dough

1. Roll out homemade or store-bought pie crust on a lightly floured surface to about ⅛-inch thickness.
2. Cut as many 2½–3-inch circles as possible. Gather and re-roll dough scraps once if needed.

Step 3. Assemble the Cookies

1. Place half the dough circles on a parchment-lined baking sheet.
2. Spoon 1–1½ tsp cooled blueberry filling onto the center of each circle, leaving edges clean.

Step 4. Top and Seal

1. Top each with another dough circle.
2. Press edges together with your fingers, then crimp with a fork to seal.
3. Use a small knife to cut 2–3 slits in the tops to vent steam.

Step 5. Apply Egg Wash

1. In a small bowl, whisk together 1 egg and 1 tbsp milk.
2. Brush egg wash over tops of cookies.
3. Sprinkle with coarse sugar for sparkle and crunch.

Step 6. Chill Cookies

1. Chill assembled cookies on baking sheet in fridge for 15–20 minutes.
2. This helps them hold their shape while baking.

Step 7. Bake the Cookies

1. Preheat oven to 375°F (190°C).
2. Bake cookies for 15–18 minutes, or until golden brown and filling is bubbly.
3. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.

Step 8. Serve

1. Serve warm or at room temperature.
2. Enjoy as-is or drizzle with icing made from powdered sugar and lemon juice!

Notes

🧊 Storage & Reheating
Room temperature: Store in airtight container up to 2 days.

Refrigerator: Store up to 5 days.

Freezer: Freeze baked cookies up to 2 months; reheat in 325°F oven for 8–10 minutes to refresh.

🥄 Variations
Berry Mix: Replace half blueberries with raspberries or blackberries.

Apple Pie Cookies: Use diced apple with cinnamon-sugar filling.

Cream Cheese Filling: Add ½ tsp sweetened cream cheese under blueberry filling.

Mini Turnovers: Fold circles in half over filling for crescent-shaped hand pies.

Spiced Version: Add ¼ tsp cinnamon or nutmeg to blueberry filling.

❓ 10 FAQs
1. Can I use frozen blueberries?
Yes! Add straight from the freezer; just cook a minute longer when making filling.

2. Can I use jam instead of fresh filling?
Absolutely—use 1 tsp of quality blueberry jam per cookie.

3. Can I make these gluten-free?
Yes—use gluten-free pie crust.

4. How do I keep cookies from leaking?
Chill cookies before baking, don’t overfill, and seal edges firmly.

5. Can I make ahead?
Yes—assemble and freeze unbaked cookies; bake directly from frozen, adding 2–3 minutes bake time.

6. How do I keep them crispy?
Store uncovered at room temperature; covering traps moisture and softens crust.

7. Can I add lemon glaze?
Yes—mix ½ cup powdered sugar with 1–2 tbsp lemon juice; drizzle over cooled cookies.

8. Can I double the recipe?
Easily—just use 4 sheets pie crust and double filling.

9. What type of pie crust works best?
Buttery, flaky crusts work best; avoid puff pastry for authentic pie texture.

10. Can kids help make them?
Definitely—kids can cut shapes, add filling, and seal edges!

🏁 Conclusion
These Blueberry Pie Cookies are a delightful mashup of everything you love about classic blueberry pie—sweet, juicy filling and buttery crust—wrapped up in cute, individual cookies perfect for sharing. Easy, customizable, and utterly delicious, they’re sure to steal the show at your next gathering or dessert table.