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The Boat Shed Kitchen

Blueberry Pie Cookies

These blueberry pie cookies are the perfect handheld treat—flaky pie crust on the outside with a sweet, juicy blueberry filling inside. They taste just like mini blueberry pies but in a fun cookie form!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 16 cookies
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Blueberry Pie Filling:
  • 1 tablespoon butter
  • 1 pint fresh blueberries approx. 1½ cups
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • A pinch of ground cinnamon
  • A pinch of salt
For the Cookie Assembly:
  • Prepared pie crust for a two-crust pie
  • 1 large egg
  • 1/4 teaspoon water
  • Optional: Sanding sugar or granulated sugar for garnish

Method
 

  1. Melt butter in a saucepan over medium heat.
  2. Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir to combine.
  3. Bring to a gentle boil, then reduce heat and simmer for 1 minute until thickened. Let cool slightly.
  4. Roll out the pie crust to 1/8–1/4 inch thick. Cut into 2.5–3 inch rounds.
  5. Place half the rounds on a baking sheet.
  6. 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!