Description
Delightful blueberry pie cookies blend classic pie flavors into bite-sized treats. Sweet, buttery pastry hugs juicy blueberry filling, offering home bakers a perfect handheld dessert you’ll crave again and again.
Ingredients
Scale
- 1 pint fresh blueberries (approximately 1 1/2 cups)
- 1/2 cup granulated sugar
- 1 tbsp butter
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp lemon juice
- 1 large egg
- Prepared pie crust (sufficient for a two-crust pie)
- 1/4 tsp water
- Pinch ground cinnamon
- Pinch salt
- Optional: Sanding sugar or granulated sugar (for surface garnish)
Instructions
- Melt butter in a saucepan over medium heat, creating a smooth base for the blueberry filling.
- Add blueberries, water, sugar, cornstarch, lemon juice, cinnamon, and salt to the melted butter, stirring until ingredients integrate completely.
- Increase heat to medium-high, bringing the mixture to a boil. Immediately reduce heat and simmer for one minute until the filling thickens and becomes glossy.
- Remove from heat and let the blueberry mixture cool to room temperature, allowing flavors to meld.
- Dust a clean surface with flour and roll out pie crust to a thin, even layer approximately 1/8 inch thick.
- Using a 2.5-3 inch circular cutter, cut precise rounds from the rolled-out crust, ensuring maximum dough utilization.
- Position half the rounds on a prepared baking sheet, lightly moistening their edges with water to facilitate sealing.
- Carefully deposit a small dollop of cooled blueberry filling in the center of each round, avoiding overfilling.
- Cover filled rounds with remaining crust rounds, pressing edges firmly to seal. Crimp perimeter with fork tines for additional security.
- Whisk egg with water to create a smooth egg wash for coating the cookies.
- Brush each cookie surface generously with egg wash, ensuring complete coverage for even browning.
- Optional: Sprinkle sanding or granulated sugar over cookies for added texture and sweetness.
- Create small decorative slits on top of each cookie to allow steam ventilation during baking.
- Preheat oven to 350℉ and bake cookies for 15-20 minutes until crust turns golden brown and crisp.
- Transfer baked cookies to a cooling rack, allowing them to reach room temperature before serving.
Notes
- Prevent Soggy Filling by ensuring the blueberry mixture is thick and not watery before cooling, which helps maintain the cookie’s structural integrity.
- Create Uniform Cookies by using a consistent cutter size and carefully measuring the filling to guarantee even baking and professional appearance.
- Enhance Flavor Versatility by experimenting with alternative berry combinations like mixed berries or raspberries for unique taste profiles.
- Maximize Crispiness through proper sealing techniques, using water and fork crimping to prevent filling leakage and maintain a crisp pastry texture.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg