For the taste of homemade pie but in a bite-sized treat that’s easier to make and share, these small batch Blueberry Pie Cookies are just the thing. Smaller than a traditional hand pie these little treats are so easy to nibble on! Made with store-bought pie dough and a generous spoonful of blueberry preserves, these little hand pies bake up golden and flaky with a sweet, fruity center. Brushed with melted butter and sprinkled with sugar, they taste just like a slice of blueberry pie, but in cookie form! Perfect for summer picnics, afternoon tea, or an easy dessert.
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These blueberry pie cookies are incredibly simple to make and you only need four basic ingredients and minimal prep time. They’re also shortcut-friendly since they use store-bought pie dough, which makes them perfect whether you’re a beginner baker or just a busy home cook looking for something quick. Plus, they’re portable and easy to share, so they work great for potlucks, lunch box treat, or when you need a snack on the go. Best of all, you get all that classic blueberry pie flavor without the hassle of making a full crust from scratch.
Other fruity delights include these raspberry danish made with puff pastry. Either recipe can be made with your favorite preserved.
Ingredients for Blueberry Pie Cookies
If you want even smaller batch just use one crust and reduce the amount of the other ingredients by half.
Step-by-Step Directions
FAQs: Making Blueberry Pie Cookies
You betcha! You can use any refrigerated pie crust that you like using. If the kind you find is 15 ounce, that will work just as well as a 14 ounce box of refrigerated pie crust.
Absolutely! Please just note that you will need more than 1 cup of preserves if you’re making pie cookies with the pie dough scraps, as well.
Sure! They won’t be blueberry pie cookies anymore, but feel free to use any flavor preserves in the place of the blueberry preserves. I found Guava jam makes some very tasty little cookies.
Of course! Feel free to top with a simple vanilla icing; 1 cup powdered sugar, 1-2 tablespoons milk, and 1 teaspoon of vanilla makes a great icing to use for this cookie.
Blueberry Pie Cookies
Ingredients
Recipe Directions
- Preheat your oven to 350℉ and line your baking sheet with parchment paper.
- Lay the pie crusts flat on the parchment lined baking sheet, one on top of the other, and use your 3 inch cookie cutter to cut out 11 circles.
- Set aside the top layer of mini pie crusts and discard the scraps around the mini pie crusts.
- Add a heaping tablespoon of preserves to the top of the bottom pie crusts that are still on the parchment paper.
- Add the top crust to each cookie, and using a fork, press down on the edges of all of the mini pies to pinch the dough together and seal the preserves inside.
- Take a small, or very sharp, knife, and cut slits in the center of each cookie to help them vent while baking. You can make 5 slits on top like in the photos, or less, as long as they are vented.
- Using your pastry brush, brush the melted butter on top of all of the cookies and then sprinkle the sugar on top.
- Bake for 25 minutes, or until they start to golden, remove from the oven and let cool before enjoying!
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Nutrition
Notes
How To Store Leftover Cookies
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Extend freshness by storing in the fridge for up to 5 days. Reheat gently in a toaster oven to crisp up.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Best enjoyed within 1 month. Reheat from frozen at 350°F for 8–10 minutes.