Blueberry Pie Cookies 🫐🍪
Enjoy the sweet and tangy flavor of blueberry pie in these cute, handheld cookies. They’re perfect for snacking, parties, or whenever you need a touch of comfort food!
Ingredients:
For the Blueberry Filling:
1 pint fresh blueberries
1 teaspoon lemon juice
1 tablespoon cornstarch
1/2 cup granulated sugar
1 pinch ground cinnamon
1 pinch salt
1/4 cup water
For the Cookies:
1 prepared pie crust (store-bought or homemade)
1 large egg (for egg wash)
1 tablespoon melted butter (optional)
Instructions:
To make the blueberry filling, combine the blueberries, lemon juice, sugar, cornstarch, cinnamon, salt, and water in a small saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries burst, about 5-7 minutes. Let the filling cool completely before using.
Roll out the prepared pie crust on a floured surface and use a round cookie cutter or the rim of a glass to cut out circles. Each cookie will need two circles, one for the bottom and one for the top.
Place a small spoonful of the cooled blueberry filling onto half of the circles. Top each with another pie crust circle and press the edges together with a fork to seal them. Cut a small slit or “X” on the top of each cookie to allow steam to escape during baking.
Prepare an egg wash by beating the egg with a tablespoon of water in a small bowl. Brush the egg wash over the tops of the cookies for a shiny, golden finish.
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the cookies on the sheet and bake for 15-18 minutes, or until the cookies are golden brown.
For an extra touch, brush the warm cookies with melted butter as soon as they come out of the oven. Serve them warm or at room temperature for a delightful treat.