Blueberry Pie Cookies
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5.0
3 reviews
Excellent
Blueberry Pie Cookies
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Easy to make Blueberry Pie Cookies use purchased pie crust and canned pie filling to make a unique dessert that all ages will love!
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Ingredients
- 2 pie crusts (recommend: Pillsbury brand)
- 1 cup blueberry pie filling (recommend: Comstock brand)
- 1 egg beaten with 1 teaspoon water
- 2 teaspoons coarse sugar turbinado or sparkling sugar
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
Prep Work
- Allow the refrigerated pie crusts to warm at room temperature according to the instructions on the box.
- Heat the oven to 375 degrees F.
- Line a large baking sheet with either parchment paper or a Silpat baking mat.
Make the Cookies
- Lightly flour a flat surface and unroll one pie crust. Use a floured rolling pin to gently roll the crust into a 12-inch circle.
- Use a 2 1/2-inch cookie or biscuit cutter to cut 16 rounds from the pie crust. Cut as many as possible on the first pass then gather and re-roll the scraps to continue making rounds. Repeat rolling and cutting with the second pie crust. (You should have 32 pie crust rounds in all.)
- Place 16 rounds on the prepared baking sheet.
- Place 1 1/2 to 2 teaspoons of the pie filling in the center of each round taking care to leave the edge free of filling. Brush the free edge of each round with beaten egg. (Note: Be careful not to use too much filling. Excess filling will leak around the edges.)
- Top each with a second round. Press down on outer edges with a fork to seal. Use a sharp knife to cut an "X" in the top of each finished pie cookie.
- Brush the top of each completed cookie with beaten egg.
- Sprinkle sugar on the top of each.
- Bake 17-19 minutes or until golden brown on top and edges. Remove from oven and place on a wire rack until completely cool (about 30 minutes).
- When completely cooled, mix together the powdered sugar and milk in a small bowl and drizzle over the tops.
Notes
- Recipe Tips:
- Store the completely cooled, finished cookies in a tightly closed container at room temperature for up to a week. To freeze, wrap in foil or waxed paper and store in a tightly closed freezer container for up to one month. Thaw in the refrigerator before serving.
- The recipe requires only about half a 21-ounce can of pie filling. Use the leftover to top waffles, pancakes, or add to your morning oatmeal.
- Use any type of sugar you have on hand. I used turbinado because it was in my pantry.
Nutrition Information
Show Details
Serving
1
Calories
148kcal
(7%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
93mg
(4%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
20IU
(0%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 148kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 93mg | 4% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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