There’s something nostalgic and downright magical about these Blueberry Pie Cookies—they remind me of summers spent baking with my grandma, when the scent of bubbling blueberry pie filled the house. These cookies capture that same cozy feeling, but in an easier, grab-and-go form. Each one has a tender, buttery base, a touch of flaky crust, and a gooey blueberry center that tastes just like a spoonful of pie filling.
I make Blueberry Pie Cookies every year when blueberries are at their sweetest, and they never last long—especially at bake sales or family picnics. Whether you’re craving a twist on a classic or just love the sound of pie in cookie form, these Blueberry Pie Cookies are the kind of homemade treat you’ll want to make again and again. Trust me, once you try them, Blueberry Pie Cookies will earn a spot in your go-to dessert lineup.
Why Blueberry Pie Cookies Are So Popular
These Blueberry Pie Cookies have quickly become a family favorite in my kitchen—they bring all the comfort of a homemade blueberry pie, wrapped up in the easy joy of a cookie. When blueberry season hits, I can’t wait to use fresh berries in these blueberry-filled gems, but they’re just as delicious made with frozen fruit, so I can enjoy them anytime.
What I love most about Blueberry Pie Cookies is their versatility—whether I’m throwing together a last-minute dessert for guests or reaching for a cozy snack with coffee, they always hit the spot. From summer barbecues to cozy nights in, these Blueberry Pie Cookies are the kind of treat that feel a little nostalgic and totally satisfying.
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Ingredients
For the Cookie Base:
- All-purpose flour
- Powdered sugar
- Salt
- Unsalted butter, cubed
- Egg yolk
- Cold water
- Vanilla extract
For the Blueberry Filling:
- Blueberries (or 1 ½ cups frozen)
- Granulated sugar
- Cornstarch
- Lemon juice
- Lemon zest
- Cinnamon sugar
For the Vanilla Glaze:
- Powdered sugar
- Heavy cream
- Vanilla extract
Substitution Tips: For gluten-free blueberry pie cookies, swap the all-purpose flour with a 1:1 gluten-free baking flour. If you prefer using blueberry pie filling from a can, you'll need about 1 cup of store-bought filling instead of making your own. For a dairy-free version, substitute the butter with cold vegan butter and use plant-based cream for the glaze.
See recipe card for quantities.
Instructions
Prepare and Make the Blueberry Filling
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- In a medium saucepan, combine fresh blueberries, granulated sugar, cornstarch, lemon juice, and lemon zest.
- Cook over medium heat for 8-10 minutes, stirring gently until the mixture thickens and the blueberries start to burst.
- Remove from heat and stir in a pinch of cinnamon sugar. Let cool completely – this step is crucial for preventing soggy cookies.
Create the Flaky Cookie Dough
- In a large mixing bowl, whisk together flour, powdered sugar, and salt.
- Add the cold cubed butter and use a pastry cutter or two knives to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces.
- Make a well in the center of your flour mixture and add the egg yolk, vanilla extract, and 2 tablespoons of cold water.
- Gently mix until the dough just comes together – don't overmix! If the dough seems too dry, add the remaining tablespoon of water. The dough should hold together when pressed but not be sticky.
Roll, Cut, and Assemble Your Mini Blueberry Pie Cookies
- On a lightly floured surface, roll the dough to about ¼-inch thickness.
- Using a round cookie cutter (about 3 inches works perfectly), cut out circles. You should get approximately 20-24 cookies.
- For half of your circles, use a smaller cutter (about 1 ½ inches) to cut out the centers – these will be your tops that show off the beautiful blueberry filling.
- Place the solid cookie circles on your prepared baking sheets and spoon about 1 tablespoon of the cooled blueberry filling onto each base, leaving a small border around the edges.
- Gently place the cut-out cookie tops over the filling, pressing the edges lightly to seal. Don't press too hard – you want to maintain those rustic cookie edges that make these look so appealing.
Bake Until Golden and Cool
- Bake for 18-22 minutes, or until the edges are lightly golden brown. The cookies will still look soft in the center – that's perfect!
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Once completely cooled, drizzle with vanilla glaze if desired. They'll continue to firm up as they cool and be perfectly tender when ready to serve.
- Prepare and Make the Blueberry Filling
Simmer blueberries, sugar, lemon, and cornstarch until thick.
- Create the Flaky Cookie Dough
Mix flour, sugar, cold butter, egg yolk, and vanilla to form dough.
- Roll, Cut, and Assemble Your Mini Blueberry Pie Cookies
Fill cookie bases with blueberry filling and top with cut-out dough.
- Step 4: Bake Until Golden and Cool
Bake until golden, then cool completely before glazing and serving.
Hints and Tips for Perfect Results
Here's a game-changing tip: chill your assembled cookies for 15 minutes before baking. This helps prevent spreading and keeps those beautiful cookie shapes intact. Also, don't skip cooling the blueberry filling completely – warm filling will make your cookie bottoms soggy and nobody wants that in their blueberry dessert cookies!
Dietary Benefits & Serving Suggestions
These soft baked cookies offer the antioxidant benefits of blueberries while satisfying your sweet tooth. Fresh blueberries are packed with vitamin C and fiber, making these treats a bit more nutritious than your average cookie. They're perfect served alongside vanilla ice cream for a complete dessert experience, or pair them with coffee for an afternoon treat.
For those watching their sugar intake, you can reduce the sugar in the filling by about ¼ cup and add a touch more lemon juice to balance the flavors. The natural sweetness of the blueberries will still shine through in these chewy fruit cookies.
Recipe Variations & Substitutions
- Mixed Berry Version: Try combining blueberries with raspberries or blackberries for jam-filled treats with multiple fruit flavors.
- Cream Cheese Twist: Add 2 tablespoons of softened cream cheese to your blueberry filling for extra richness.
- Lemon Blueberry: Double the lemon zest and add 1 teaspoon of lemon extract to the cookie dough for bright, citrusy blueberry pastry cookies.
- Gluten-Free Option: Substitute with your favorite gluten-free flour blend – the texture will be slightly different but just as delicious.
- Vegan Adaptation: Use vegan butter and replace the egg yolk with 2 tablespoons of non-dairy milk mixed with 1 tablespoon of ground flaxseed.
Equipment
A pastry cutter makes creating that perfect flaky texture much easier, though two butter knives work in a pinch. A good rolling pin is essential for even dough thickness, and round cookie cutters in two sizes create those classic pie-like windows. If you don't have small cutters, a shot glass works perfectly for cutting the center holes.
A medium saucepan with a heavy bottom prevents the blueberry filling from burning, and a wooden spoon is gentler on the berries than metal utensils. Parchment paper is your friend here – it prevents sticking and makes cleanup so much easier.
Storage Instructions
Store your finished blueberry pie cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator where they'll keep for up to 1 week. The cookies actually taste even better after a day or two as the flavors meld together.
You can freeze these cookies for up to 3 months. Wrap them individually in plastic wrap, then place in a freezer-safe container. Thaw at room temperature for about 30 minutes before serving. The vanilla glaze may look slightly different after freezing, but the taste remains fantastic.
The Secret to Tender, Flaky Blueberry Pie Cookies Every Time
I learned the magic behind truly irresistible Blueberry Pie Cookies during a summer visit to my aunt’s farmhouse kitchen—where she passed down her quiet rule: “Cold butter, calm hands, and don’t rush the oven.” That simple wisdom stuck with me. The real secret is temperature control. Keeping the butter cold gives the cookies that delicate, flaky bite—just like real pie crust.
I always chill the cookies before baking, and I pull them from the oven just as the edges set (even if I’m tempted to wait longer). They finish baking gently on the pan, locking in a soft center and golden edge. It’s a small step, but one that turns these Blueberry Pie Cookies from good to unforgettable.
FAQ
How long does baked blueberry pie stay fresh?
A baked blueberry pie stays fresh for up to 2 days at room temperature, loosely covered. For longer storage, refrigerate it for up to 5 days. To maintain the best texture, avoid sealing it in an airtight container, which can make the crust soggy. Reheat slices gently for that fresh-from-the-oven taste!
Why is my blueberry pie always runny?
A runny blueberry pie is usually caused by under-thickening or slicing too soon. Blueberries release a lot of juice, so it’s key to use enough thickener and let the pie cool completely before cutting. Cooling allows the filling to set properly. Skipping this step leads to delicious flavor—but a messy, loose filling!
What is the best thickener for blueberry pie?
The best thickeners for blueberry pie are cornstarch, tapioca starch, or flour. Cornstarch works well for a glossy, smooth finish, while tapioca creates a slightly clearer and more stable filling. Always mix the thickener thoroughly with the berries before baking. The right balance prevents runny pies and keeps those blueberry juices in place.
What is the best topping for blueberry pie cookie?
The best topping for blueberry pie cookies is a simple vanilla glaze or a light dusting of powdered sugar. A lemon glaze adds a bright contrast to the sweet filling. For extra texture, sprinkle turbinado sugar on top before baking. These toppings highlight the blueberry flavor without overpowering the cookie’s buttery crust.
Why These Blueberry Pie Cookies Deserve a Spot in Your Favorite Dessert Recipes
If you're anything like me, you're always chasing that perfect dessert—something that feels a little nostalgic, a little impressive, and completely delicious. These Blueberry Pie Cookies hit all the right notes with their tender crust, fruity filling, and effortless charm. Whether you're baking for a picnic, a cozy night in, or just because blueberries are calling your name, this recipe brings that homemade touch without the fuss of a full pie.
And if you're on a roll with fruity, feel-good bakes, don’t miss our Raspberry Almond Tart for an elegant twist, or treat yourself to something rich and decadent with these Chocolate Mousse Brownies. Trust me—once you’ve made these Blueberry Pie Cookies, they’ll be on repeat all year long.
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Pairing
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Blueberry Pie Cookies Recipe
Equipment
- Pastry cutter Or use two butter knives
- Rolling pin For rolling the cookie dough
- Round cookie cutters 3-inch and 1.5-inch sizes
- Medium saucepan Heavy bottomed, prevents burning
- Wooden Spoon Gentle on blueberries
- Baking sheets Lined with parchment paper
- Wire rack For cooling cookies
Ingredients
For the Cookie Base
- 2 cups All-purpose flour Can substitute gluten-free
- ½ cup Powdered sugar
- ½ teaspoon Salt
- 1 cup Unsalted butter Cold and cubed
- 1 Egg yolk Large
- 2–3 tablespoon Cold water As needed
- 1 teaspoon Vanilla extract
For the Blueberry Filling
- 2 cups Blueberries Fresh or 1 ½ cups frozen
- ⅓ cup Granulated sugar
- 2 tablespoon Cornstarch
- 1 tablespoon Lemon juice Fresh
- ½ teaspoon Lemon zest Optional, but recommended
- 1 pinch Cinnamon sugar Adds warmth
For the Vanilla Glaze (Optional)
- 1 cup Powdered sugar
- 3–4 tablespoon Heavy cream Adjust for consistency
- ½ teaspoon Vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cook blueberries, sugar, cornstarch, lemon juice and zest in saucepan until thickened, 8–10 minutes.
- Let blueberry filling cool completely.
- Combine dry cookie ingredients; cut in cold butter until crumbly.
- Add egg yolk, vanilla, and water to form dough. Chill if needed.
- Roll dough to ¼ inch thick; cut into rounds.
- Fill half with blueberry filling; top with cut-out rounds.
- Chill assembled cookies for 15 minutes.
- Bake for 18–22 minutes until edges are golden.
- Cool on wire rack and drizzle with vanilla glaze if desired.
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