There’s something so nostalgic and comforting about the smell of warm blueberry pie baking in the oven.
These Blueberry Pie Cookies bring all that goodness into a bite-sized treat that’s just as stunning as it is scrumptious.
Why You’ll Love This Recipe
I love that this recipe combines the charm of a classic pie with the convenience of cookies.
They’re adorable, portable, and perfect for sharing (or not!).
You get that rich, buttery crust paired with a sweet-tart blueberry center that tastes just like summer.
What You’ll Need (Ingredient Highlights)
Fresh blueberries – Juicy and sweet, they burst with flavor in every bite.
Cornstarch – Thickens the filling to a jammy consistency.
Pie crust – Store-bought or homemade works great.
Butter & cinnamon – Adds warmth and depth to the filling.
Egg wash – Helps give the cookies that golden, bakery-style shine.
Pro Tips Before You Start
Chill the blueberry filling before assembling the cookies—it makes sealing easier.
Use a small cookie scoop or teaspoon to avoid overfilling.
Crimp the edges well to keep the filling from leaking while baking.
A sprinkle of sanding sugar before baking adds a pretty sparkle and crunch.
How to Make Blueberry Pie Cookies
Step 1. Make the Blueberry Filling
Melt butter in a saucepan over medium heat.
Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt.
Stir everything together.
Bring the mixture to a gentle boil, then lower the heat and simmer for 1 minute, or until thickened.
Remove from heat and let it cool slightly.
Step 2. Prepare the Dough
Roll out your pie crust on a floured surface to about 1/8–1/4 inch thick.
Use a round cutter (2.5–3 inches) to cut out as many circles as you can.
Step 3. Assemble the Cookies
Place half of the circles on a lined baking sheet.
Lightly wet the edges with water to help seal.
Spoon about the cooled blueberry filling into the center of each round.
Top with the remaining dough circles. P
ress edges to seal, then crimp with a fork.
Step 4. Brush with Egg Wash
In a small bowl, whisk the egg with water.
Brush the tops of the cookies with the egg wash.
Sprinkle with sugar if desired.
Cut a small slit on top of each for venting.
Step 5. Bake to Golden Perfection
Bake at 350°F for 15–20 minutes, or until the crust is golden brown.
Transfer to a cooling rack and let them cool completely.
What to Serve Them With
These are perfect with a cup of tea or coffee.
I also love them with a scoop of vanilla ice cream when served warm—pure bliss.
Variations / Substitutions
Swap blueberries for chopped strawberries, raspberries, or peaches.
Use store-bought jam for an ultra-quick version.
Add a little lemon zest to the filling for extra brightness.
Storage & Leftovers
Store in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.
You can reheat briefly in a toaster oven for a warm treat.
FAQs
Can I use frozen blueberries instead of fresh?
Yes! Just thaw and drain them well before cooking.
Can I make these ahead of time?
Absolutely—prepare the filling and dough up to 1 day in advance and assemble before baking.
Do I need to chill the dough?
If using homemade dough, a quick chill helps prevent shrinkage, but store-bought dough works straight from the fridge.
How do I prevent filling from leaking out?
Don’t overfill and make sure to seal the edges tightly with water and a fork.
What if I don’t have a round cutter?
Use a small glass or mason jar lid instead.
Can I freeze the cookies?
Yes! Freeze baked cookies in a zip-top bag for up to 2 months.
Reheat at 300°F for 10 minutes.
What’s the best sugar for topping?
Sanding sugar gives the prettiest finish, but regular granulated sugar works great too.
Final Thoughts
These Blueberry Pie Cookies are the perfect mix of homey and fun.
Whether you’re baking for a picnic, a potluck, or just a cozy afternoon, they’ll bring joy to any table.
And trust me—once you try one, you’ll wish you made a double batch!
Blueberry Pie Cookies
Ingredients
Method
- 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, then reduce heat and simmer for 1 minute until thickened. Let cool slightly.
- Roll out the pie crust to 1/8–1/4 inch thick. Cut into 2.5–3 inch rounds.
- Place half the rounds on a baking sheet.
- See full steps with tips & photos → https://theboatshedcafe.com/blueberry-pie-cookies/
Notes
- Substitute blueberries with raspberries, cherries, or apples for different flavors.
- Store in an airtight container at room temperature for up to 3 days.
- These cookies taste even better with a scoop of vanilla ice cream!
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.