Blueberry Pie Cookies Recipe
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0.0
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Unrated
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
14
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Calories
231 kcal
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Course
Baked Goods
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Cuisine
American
Blueberry Pie Cookies Recipe
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Turn store-bought pie crust into adorable blueberry pie cookies with this easy 5-ingredient recipe! These hand-held treats feature flaky crust, sweet blueberry filling, and pretty lattice tops - all the charm of homemade pie with less effort.
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Ingredients
- 4 premade pie crusts
- 1 can blueberry pie filling 21 ounces
- 1 lemon the zest of one
- 1 egg
- 2 teaspoons white sanding sugar
Instructions
- Line a large baking sheet with parchment paper and preheat the oven to 350 degrees F. Roll the pie crust out on a flat, clean surface, and use a 2-inch cookie cutter to cut circles out of two of the rolls.
- Add the cutout cookies to the baking sheet. Add 1-2 tablespoons of the blueberry pie filling to the middle of each cookie. Leave a tiny bit of pie crust around the blueberry filling. Sprinkle a little lemon zest on top of the blueberry filling on each cookie.
- Unroll the last two pie crusts and use a pizza cutter or knife to make small strips. Add the egg to a small bowl and stir. Brush the beaten egg around the cut cookies' edge, ensuring there's no blueberry filling on the edges. Take the pie crust strips and make a lattice pattern on the cookie, pressing the edges down on the egg-washed sides. Do this step carefully so the strips don't break.
- Once all the strips are placed correctly, use the same cookie cutter and place it over the cookies so the edges come clean from the lattice. Brush the beaten egg over the top of each cookie once again carefully (try not to let the blueberry filling brush onto the strips), and then sprinkle with the sanding sugar.
- Bake in the oven for 20-25 minutes or until the tops are golden brown. Let cool completely, and then serve and enjoy!
Notes
- Let your pie crust sit for 5-10 minutes before starting. Don't leave it out too long, or it will become too soft to work with.
- If you don't have a cookie cutter, you can use a drinking glass to make a mason jar lid—just make sure it's about 2 inches in diameter.
- When adding the blueberry filling, less is more! I stick to 1-1½ tablespoons per cookie to prevent overflow during baking.
- Create a little "wall" of crust around the edges - this helps keep the filling contained.
- For the lattice top, I find it easier to make all my strips before weaving them.
- Work quickly when making the lattice—the warmer the dough gets, the harder it is to work with.
- Let your pie crust sit for 5-10 minutes before starting. Don't leave it out too long, or it will become too soft to work with.
- If you don't have a cookie cutter, you can use a drinking glass to make a mason jar lid—just make sure it's about 2 inches in diameter.
- When adding the blueberry filling, less is more! I stick to 1-1½ tablespoons per cookie to prevent overflow during baking.
- Create a little "wall" of crust around the edges - this helps keep the filling contained.
- For the lattice top, I find it easier to make all my strips before weaving them.
- Work quickly when making the lattice—the warmer the dough gets, the harder it is to work with.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
25g
(8%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.001g
Cholesterol
12mg
(4%)
Sodium
203mg
(8%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
19IU
(0%)
Vitamin C
4mg
(4%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 12mg | 4% |
| Sodium | 203mg | 8% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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