Description
These delightful Blueberry Pie Cookies combine the classic flavors of a blueberry pie with the convenience and fun of cookies. Made with a tender cookie dough, fresh blueberries tossed in lemon juice and cornstarch, and wrapped in flaky pie crust circles, these cookies are baked to golden perfection and finished with a dusting of powdered sugar. Perfect for a sweet snack or dessert that’s both fruity and buttery.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1 cup fresh blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Additional
- 1 premade pie crust (about 9-10 inches, or homemade pie crust if preferred)
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Set aside.
- Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
- Add egg and vanilla: Beat the egg and vanilla extract into the butter and sugar mixture until fully incorporated.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Avoid overmixing to keep the dough tender.
- Prepare blueberry filling: In a separate bowl, gently toss the fresh blueberries with lemon juice and cornstarch to coat them evenly. This will thicken the juices as the cookies bake.
- Roll out pie crust: Roll out the premade pie crust to approximately 1/8-inch thickness on a lightly floured surface. Use a cookie cutter to cut out small circles, about 2-3 inches in diameter.
- Assemble cookies – bottom layer: Take a spoonful of the cookie dough and flatten it slightly into a small disc. Place a few coated blueberries in the center of the dough disc.
- Assemble cookies – top layer: Cover the blueberry-topped dough disc with one of the pie crust circles. Gently press the edges together to seal completely, ensuring the filling stays inside during baking.
- Place on baking sheet: Arrange the assembled cookies onto the prepared parchment-lined baking sheet, spacing them about 2 inches apart to allow for slight expansion.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the cookie edges turn a light golden brown.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
- Finish with powdered sugar: Once cooled, dust the cookies lightly with powdered sugar for an attractive and sweet finishing touch.
Notes
- Using fresh blueberries is recommended for the best flavor and texture, but frozen blueberries can be used if thawed and drained.
- If desired, you can substitute premade pie crust with your favorite homemade pie crust.
- Ensure the pie crust circles are larger than the cookie dough discs to allow a good seal around the filling.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can also be frozen before baking; just extend the baking time by a couple of minutes when baking from frozen.
