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The Best Blueberry Pie Cookies

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Perfect bite-sized Blueberry Pie Cookies will be your favorite bake this summer! Flaky all butter pie dough filled with a homemade blueberry filling and topped with coarse sugar for extra sweetness and crunch. These cookies are melt in your mouth delicious and totally irresistible!

Flaky Blueberry Pie Cookies Cooling on the cooling rack. Made with fresh or frozen blueberries

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At the end of summer, Maine pulls out all the stops with stunning, sweet, and delicious blueberries. We’re passionate about these little blue beauties, so you know this recipe will knock our socks off!

There are a few steps in this recipe, but none are complicated. My top tip is to read through before starting and prep in advance if you want!

This recipe includes a homemade pie crust, but you can use store bought pie dough if it’s easier!

Why You’ll Love This Recipe

  • Bite sized mini blueberry pies! You get all the flavor of blueberry pie, without committing to a whole slice.
  • Sweet and tart blueberry pie filling nestled in between a buttery flaky crust is the perfect combination.
  • This is a perfect and approachable treat for beginner bakers.

Ingredients You’ll Need:

With a few simple ingredients, you can make the most delicious mini blueberry pies that melt in your mouth!

Inspo for this recipe came from the blog Parsley and Icing.

For the Blueberry Pie Filling:

  • Blueberries: You can use frozen or fresh blueberries. If you’re making this recipe during the winter months, go with frozen berries.
  • Granulated sugar
  • Lemon Juice – From a fresh lemon for the best flavor.
  • Cornstarch – This will thicken the blueberry pie filling and keep it from leaking out the pie crusts.
  • All Purpose Flour – This is for your pie crust
  • Unsalted butter, very cold and cut into cubes
  • Kosher Salt
  • Ice water
  • Egg Wash- This consists of a large egg combined with milk or cream. This will glue the top to the bottom crust and give the blueberry pie cookies a golden brown crust.
  • Turbinado sugar or coarse sugar- To sprinkle on top

Tips For Success:

Here are some tips and tricks I’ve learned along the way to make the best blueberry pie cookies that come out perfect every time:

  • Keep the pie dough cold as much as possible. This will ensure a flaky crust after baking.
  • The blueberry filling should be as thick as jam after it’s cooled. This will make sure the filling won’t run out of cookies during baking.
  • Make sure the blueberry filling is completely cooled–even cold–before spooning it onto the pie dough. Adding hot or warm blueberry jam will melt the butter in the pie dough, making the cookies greasy and dense.
  • Do not overfill the cookies, the jam will run out when you’re sealing the cookies and make a mess.
  • Use an egg wash to glue the edges together and a fork to crimp the seams closed.

Instructions:

Line two sheet pans with parchment paper and set aside.

First, make the Blueberry Filling:

In a small saucepan set over medium high heat, combine the blueberries, lemon juice, sugar, and cornstarch. Heat until the mixture begins to simmer.

Once simmering, stir constantly and mash the berries lightly. Turn the heat down if the mixture bubbles and boils too vigorously.

Continue simmering, stirring, and mashing the berries for 5 minutes until the mixture is thick like pudding.

Once the mixture is thickened, remove the blueberry jam from the heat and allow it to cool slightly before transferring it to a bowl. Pop the bowl in the fridge to chill completely before filling the cookies. The jam will thicken as it cools, and you’ll have approximately 1/2 cup of jam.

Filling for the blueberry pie cookies

Next, make the Pie Dough:

In the bowl of a food processor, add flour and salt. Pulse a few times to combine.

Add in the cold, cubed butter and pulse until the mixture looks like coarse sand.

Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don’t have a food processor. You’ll need to work quickly so the butter doesn’t melt.

Drizzle in the water and pulse until the mixture starts to form a ball around the food processor blade.

Add more water a tablespoon at a time if the mixture looks too dry and won’t clump together when squeezed in your hand.

Once mixed, dump the pie dough onto a piece of plastic wrap.

Gently form the dough into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough.

Wrap tightly in the plastic and chill in the fridge for one hour. 

Cut out the cookies

Once the jam and pie dough have chilled, remove the pie dough from the fridge and place on a lightly floured work surface. Grab a rolling pin and dust with flour as well.

Roll the pie dough out until it is about 1/8″ thick. It can be a little over, just keep it thinner than 1/4″.

Using a 2″ sized circle cutter, cut out discs of pie dough.

Cut out pie dough in 2 inch circles with a cookie cutter or glass

Transfer the discs to a sheet pan or cutting board to get them out of your way. Pop the discs in the fridge if the dough is getting too soft and warm.

Once all the discs are cut out. Gather the scraps and gently pat them together. Wrap in plastic and pop them in the fridge to chill and relax the gluten. We’ll re-roll these later.

Assembling the Mini Blueberry Pies

Combine the egg and heavy cream in a small dish and whisk until combined. Set aside in the fridge until ready to use.

Lay about 12-15 pie dough cutouts on your prepared cookie sheet, allowing about 2″ in between each disc. Put the remaining pie dough cutouts in the fridge while you assemble the cookies.

Grab your blueberry filling and drop a 1/2 teaspoon of pie filling into the center of each cookie disc. Do not scoop heaping amounts. Make sure the filling is level or even slightly less than the measuring spoon.

Spoon blueberry jam onto pie crust cookie

Repeat until all the discs have a dollop of blueberry jam in the middle.

Brush a little egg wash around the edge of the pie crust. This will act as glue to attach the top crust.

Grab another dough cutout and place it on top of the blueberry jam. Lightly press the edges around the filling to glue them together, then grab a fork and crimp the edges closed. Try not to press on the jam filling.

Cookies with crimped edges.

Repeat this process until all the pie dough discs are topped, glued, and crimped together. Pop the pan in the freezer and freeze until firm (about 15 minutes).

While the cookies are freezing, preheat the oven to 400°F and re-roll, and cut out your remaining pie dough in the fridge.

Repeat the same cutting, filling, sealing, and freezing process as above until all the pie dough and jam has been used up.

*you might have a little jam left over, but that’s ok–I like dipping my cookies in the extra jam after baking!

Bake The Cookies:

Once the cookies have firmed up in the freezer, give them a brush with the egg wash. Next, use a thin knife to Once the cookies have firmed up in the freezer, give them a brush with the egg wash.

Use a thin knife to cut 4 slits in the top of each cookie*. These slits will help the steam escape during baking.

Sprinkle the cookies with the turbinado sugar and bake at 400°F for about 15-18 minutes until golden brown and puffed.

Remove the cookies from the oven and when the cookies are cool enough to handle, transfer them to a cooling rack. Serve and enjoy!

*If you’re planning on storing your cookies in the freezer long term, see the freezing instructions below.

Freezing Your Cookies:

These cookies can be frozen before baking and kept on hand for whenever the craving for blueberry pie strikes!

Follow the recipe instructions to the point where the assembled cookies need to go in the freezer for 15 minutes. At this point, you’ll want to cut the vents into the top of the cookies (it’ll be easier than trying to do it when they’re frozen solid!)

Place the cookies onto a cookie sheet or platter and pop them in the freezer until firm. Once the cookies can be easily picked up, remove them from the cookie sheet and pop them into a freezer safe bag, and store them in the freezer for up to a month.

When you’re ready to bake, take out the number of cookies needed and set them on a cookie sheet lined with parchment paper. Brush the cookies with your egg wash and sprinkle with coarse sugar. Bake in a 400°F oven for 15-17 minutes until golden brown and baked through.

Storing Your Blueberry Pie Cookies:

These cookies are best stored in an airtight container at room temperature. They are best the day they’re made but will keep easily for 4-5 days.

Can I use canned berries instead of fresh ones?

Fresh blueberries in a measuring cup. Cookies are surrounding the berries.

I have not tried canned blueberries for this recipe, but I would recommend using frozen instead if fresh is not available to you. My favorite frozen blueberries are Wyman’s, and those are readily available in the freezer aisle at the grocery store.

Thickening Blueberry Pie Filling

Because this filling is going inside of a cookie, we want to make sure it’s not too runny. A runny filling may drip out of the cookies during baking, or make the crust soggy.

Adding cornstarch to the blueberry filling is a great way to keep your filling thick and in place!

I prefer cornstarch over flour because it’s light, it thickens super quick when it hits a boiling liquid, and it doesn’t overpower the blueberry flavor in the filling.

Up close picture of blueberry pie cookies

Variations:

  • Store bought pie dough is perfectly fine to use in place of homemade dough. Your baking time may be shortened, so just watch the cookies around the 10-minute mark.
  • If you have your own favorite pie crust recipe, use that! You’ll need the same amount of pie dough that a 9″ pie would call for.
  • Storebought blueberry jam would be perfect to use for these pie cookies. You may need to add a tablespoon or two of fresh lemon juice to brighten the flavor.
  • Swap the blueberry filling for a raspberry or strawberry jam.
  • Sprinkle the tops of the cookies with cinnamon sugar instead of turbinado sugar or dust with powdered sugar after baking.

More Blueberry Recipes You’ll Love

If you Love Pie, Make These

Tools You Might Need:

2″ Cookie Cutter

Rolling Pin

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A pile of blueberry pie cookies with flaky, all butter crust and blueberry jam filling

Blueberry Pie Cookies

Yield: 30 Cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes

Delicious cookies that taste just like a blueberry pie! Flaky all butter pie crust is filled with sweet blueberry filling for a bite sized treat!

Ingredients

Blueberry Filling

  • 1 cup (5 oz) of frozen or fresh blueberries
  • 1/4 cup of granulated sugar
  • 3 tablespoons of fresh lemon juice
  • 1 teaspoon of cornstarch

For the pie crust

  • 1 ½ cups all purpose flour
  • ¾ cup ( 1 ½ sticks) of unsalted butter, very cold and cut into cubes
  • ½ teaspoon salt
  • 5 tablespoons of ice water

Topping for the cookies

  • 1 large egg
  • 1 teaspoon heavy cream or milk
  • Turbinado sugar or coarse sugar (for sprinkling)

Instructions

    Instructions:

    1. Line two sheet pans with parchment paper and set aside.

    First, make the blueberry filling:

    1. In a small saucepan set over medium high heat, combine the blueberries, lemon juice, sugar, and cornstarch. Heat until the mixture begins to simmer.
    2. Once simmering, stir constantly and mash the berries lightly. Turn the heat down if the mixture bubbles and boils too vigorously.
    3. Continue simmering, stirring, and mashing the berries for 5 minutes until the mixture is thick like pudding.
    4. Once the mixture is thickened, remove the blueberry jam from the heat and allow it to cool slightly before transferring it to a bowl. Pop the bowl in the fridge to chill completely before filling the cookies. The jam will thicken as it cools, and you'll have approximately 1/2 cup of jam.

    Next, make the Pie Dough:

    1. In the bowl of a food processor, add flour and salt. Pulse a few times to combine.
    2. Add in the cold, cubed butter and pulse until the mixture looks like coarse sand.
    3. Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
    4. Drizzle in the water and pulse until the mixture starts to form a ball around the food processor blade.
    5. Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
    6. Once mixed, dump the pie dough onto a piece of plastic wrap.
    7. Gently form the dough into a ball and flatten into a disc. Do not work the dough too much, or the crust will be tough.
    8. Wrap tightly in the plastic and chill in the fridge for one hour. 

    Cut out the cookies:

    1. Once the jam and pie dough have chilled, remove the pie dough from the fridge and place on a lightly floured work surface. Grab a rolling pin and dust with flour as well.
    2. Roll the pie dough out until it is about 1/8" thick. It can be a little over, just keep it thinner than 1/4".
    3. Using a 2" sized circle cutter, cut out discs of pie dough. Transfer the discs to a sheet pan or cutting board to get them out of your way. Pop the discs in the fridge if the dough is getting too soft and warm.
    4. Once all the discs are cut out. Gather the scraps and gently pat them together. Wrap in plastic and pop them in the fridge to chill and relax the gluten. We'll re-roll these later.

    Assembling the pie cookies

    1. Combine the egg and heavy cream in a small dish and whisk until combined. Set aside in the fridge until ready to use.
    2. Lay about 12-15 pie dough cutouts on your prepared cookie sheet, allowing about 2" in between each disc. Put the remaining pie dough cutouts in the fridge while you assemble the cookies.
    3. Grab your blueberry filling and drop a 1/2 teaspoon of pie filling into the center of each cookie disc. Do not scoop heaping amounts. Make sure the filling is level or even slightly less than the measuring spoon.
    4. Repeat until all the discs have a dollop of blueberry jam in the middle.
    5. Brush a little egg wash around the edge of the pie crust. This will act as glue to attach the top crust.
    6. Grab another dough cutout and place it on top of the blueberry jam. Lightly press the edges around the filling to glue them together, then grab a fork and crimp the edges closed. Try not to press on the jam filling.
    7. Repeat this process until all the pie dough discs are topped, glued, and crimped together. Pop the pan in the freezer and freeze until firm (about 15 minutes).
    8. While the cookies are freezing, preheat the oven to 400°F and re-roll, and cut out your remaining pie dough in the fridge.
    9. Repeat the same cutting, filling, sealing, and freezing process as above until all the pie dough and jam has been used up.
    10. *you might have a little jam left over, but that's ok--I like dipping my cookies in the extra jam after baking!

    Bake the cookies:

    1. Once the cookies have firmed up in the freezer, give them a brush with the egg wash.
    2. Use a thin knife to cut 4 slits in the top of each cookie*. These slits will help the steam escape during baking.
    3. Sprinkle the cookies with the turbinado sugar and bake at 400F for about 15-18 minutes until golden brown and puffed.
    4. Remove the cookies from the oven and when the cookies are cool enough to handle, transfer them to a cooling rack. Serve and enjoy!

    Notes

    *If you're planning on storing your cookies in the freezer long term, cut the vent holes in the top of the cookies before freezzing.

    Nutrition Information:
    Yield: 30 Serving Size: 1
    Amount Per Serving: Calories: 41Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 42mgCarbohydrates: 7gFiber: 0gSugar: 2gProtein: 1g

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    4 Comments

    1. This is an AWESOME recipe!! They were very easy to make and addictively delicious! The crust is so light and flaky and the filling was the perfect amount!! I was nervous about the filling leaking out during baking but that didn’t happen at all thanks to your instructions!! These pie cookies were the perfect addition to my July 4th menu and looked absolutely adorable on the platter. This recipe is a keeper, will be making again and again!! 🙂

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