Blueberry Pie Cookies

Step right into the enchanting realm of Blueberry Pie Cookies! These delectable creations are a harmonious marriage of two timeless favorites: the classic blueberry pie and the beloved cookie. Picture this: the delightful juxtaposition of sweet, plump blueberries bursting with their signature sweet-tangy allure, all wrapped in a tender, flaky, buttery crust, now transformed into a conveniently handheld treat.

In the world of baking, these Blueberry Pie Cookies are a revelation, a delightful twist on tradition that beckons both seasoned bakers and kitchen novices alike. Whether you wield your mixing bowl like a seasoned pro or you’re just dipping your toes into the culinary waters, this recipe promises to fulfill your sweetest dreams and earn you accolades from family and friends alike.

These cookies are more than just a treat; they are a celebration of flavor and nostalgia, a bite-sized journey that evokes the comforts of a warm kitchen filled with the aroma of freshly baked goods. So, prepare to embark on a culinary adventure that’s as comforting as a hug from grandma and as delightful as a summer’s day picking fresh blueberries. These Blueberry Pie Cookies are your ticket to a world of sweet satisfaction and endless smiles.

Choosing the Ingredients:

  • Flour: Opt for high-quality all-purpose flour. It forms the base of the cookie dough and provides the structure.
  • Butter: Use unsalted butter and make sure it’s cold. Cold butter is essential for achieving that perfect flakiness in the dough.
  • Blueberries: Fresh blueberries are fantastic when they’re in season, but frozen blueberries work just as well. If you go for frozen, try not to thaw them before using.
  • Sugar: Granulated sugar adds sweetness to the filling, and a touch of brown sugar in the dough can bring extra depth of flavor.
  • Cornstarch: This thickens the blueberry filling and prevents it from becoming too runny.
  • Lemon Zest and Juice: These add a zingy, citrusy brightness to the filling. Freshly squeezed lemon juice is preferred.
  • Vanilla Extract: A dash of vanilla enhances the overall flavor profile of the cookies.

Making the Blueberry Pie Cookies:

  • Preparation: Start by organizing your workspace. Clear a clean, flat surface for rolling out the dough and have all your ingredients and equipment ready.
  • Dough Handling: When making the dough, remember to handle it gently and avoid overmixing. Overworking the dough can result in tough cookies.
  • Filling: Allow the blueberry filling to sit while you prepare the dough. This gives the sugar time to macerate the berries, enhancing their juiciness and flavor.
  • Shaping: Use a round cookie cutter for consistent shapes. When filling and folding, make sure not to overstuff the cookies, or they might burst during baking.
  • Sealing: Seal the edges of the cookies firmly with a fork to prevent any leaks during baking.
  • Baking: Keep a close eye on the cookies in the oven. They should be golden brown when done. The baking time may vary depending on your oven, so it’s a good idea to check them after 15 minutes.

Variations and Substitutions:

  • Mixed Berry Cookies: Experiment with a variety of berries like raspberries and blackberries for a mixed berry flavor explosion.
  • Crumb Topping: Sprinkle a crumb topping made with oats, flour, butter, and sugar for added texture.
  • Glaze: After baking, drizzle a simple glaze made of powdered sugar and milk over the cooled cookies for extra sweetness.
  • Dietary Preferences: You can make these cookies gluten-free by using a gluten-free flour blend, and for a lower-sugar option, consider using a sugar substitute like erythritol.

Blueberry Pie Cookies


For the Dough:

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, cold and diced
  • 1/2 cup ice water

For the Filling:

  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract


  • In a food processor, combine the flour and salt. Add the cold, diced butter and pulse until the mixture resembles coarse crumbs.
  • Slowly add the ice water and pulse until the dough comes together. Be careful not to overmix. If needed, add a bit more water.
  • Divide the dough into two equal portions, shape them into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • In a bowl, mix together the blueberries, sugar, cornstarch, lemon zest, lemon juice, and vanilla extract. Let the mixture sit while you preheat your oven to 375°F (190°C).
  • Roll out one of the dough disks on a lightly floured surface to about 1/8 inch thickness. Use a round cookie cutter to cut out circles.
  • Place a spoonful of the blueberry filling in the center of each circle.
  • Fold the dough over the filling to create a half-moon shape. Use a fork to seal the edges.
  • Place the pie cookies on a baking sheet lined with parchment paper.
  • Brush the tops of the cookies with a little milk or egg wash for a golden finish.
  • Bake in the preheated oven for about 15-20 minutes or until they’re golden brown.
  • Let them cool on a wire rack before enjoying your Blueberry Pie Cookies!
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